“…In seeded crystallisation, ideally the supersaturation is maintained at the desired constant value throughout the entire batch by the application of properly designed control algorithms (Chung et al, 1999;Nagy and Braatz, 2003;Xie et al, 2001;Zhang and Rohani, 2003;Simon et al, 2009a). Supersaturation, generated by cooling, can be consumed by the growth of seeds added, and hence, it can be kept relatively low throughout the batch if enough seeds are loaded.…”