摘要
Far from being equivalent to host the process, the vessels play an active role in the crystallization thanks to their differently shaped bottoms. It was clearly pointed out through a meticulous experimental research on the batch crystallization of CAM （citric acid monohydrate） carried out in the years 1997-1998 by the author at the historic laboratories of＂La Sapienza＂ University of Rome. Such pioneering M.Sc. thesis, supervised by Prof. Barbara Mazzarotta （Department of Chemical Engineering）, was already summarized in an informative essay but, since the crystallization operating conditions to optimize were illustrated ＂collectively＂, it seemed necessary a further paper expounding uniquely the geometry effect. Our aim is to use all the data, collected and simulated, in order to show why the round-bottomed crystallizer performed better than the conical-bottomed one with the CAM from aqueous solutions, and why we should discard the flat-bottomed crystallizers.
