Impact of aspect ratio and crystal size distribution of l-glutamic acid formed by cooling crystallization on drying characteristics.

This study investigated the impact of aspect ratio and crystal size distribution on the mother liquor content and drying rate of l-glutamic acid (LGA). LGA cooling crystallization was performed using two methods: spontaneous nucleation and seeding. First, to identify various crystalline forms of LGA and obtain α-form seeds, cooling crystallization was carried out through spontaneous nucleation and seeding.