In addition to a previous question I posted, I have a second question. The previous question I shall link here: How to counter crust formation when crystallizing NaCl on the liquid-air interface?
Nucleation is the random/statistical process of the first stage of crystallization. It is self-assembly or self-organization of ions in the solution, creating a new phase in the solation, a solid phase.
Now, I am evaporating water from a NaCl solution. Creating a supersaturated solution that eventually allows the ions to nucleate. I've read some papers regarding the control of nucleation, but did not seem to find any real methods to really control it, especially in a salt solution.
Does anyone know of some methods/ways to control the nucleation of salt crystallization, while still maintaining a food-grade status?
Thank you so much for your help!