Add to ORKGPharmaceutical grade lactose, the purest form of lactose commercially available, is usually contaminated with traces of lactose phosphate (LP), a component of whey, the by-product of cheese manufacturing. This work presents a study of the effects of LP addition on the kinetics of lactose crystal growth during isothermal and cooling seeded-batch crystallisations. The effect of LP is also compared with riboflavin, glucose-6-phosphate and potassium chloride, three other possible contaminants. Two techniques were used to define the growth rate constant (kg) of a power law function describing the crystallisation kinetics of ultra-pure lactose. At 30°C, the value of kg decreased with increasing LP concentration, following a linear Langmuir adsorp...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
In industry, lactose is generally produced by concentrating whey permeate by evaporation followed by...
An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be...
This paper studies three approaches based on experimental data to define the constants of a power la...
To study the effects of whey constituents on lactose crystallisation, a model based on population ba...
A kinetic model combining first-order differential equations of the three consecutive steps of lact...
Lactose crystallization is an essential step in the manufacture of non-hygroscopic whey powders. A g...
Acid whey is considered a hard to process stream mainly due to failure of lactose to crystallize, ap...
- Both the crystal size and mass of crystals produced affect the subsequent step of spray drying and...
Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity...
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exis...
Lactose phosphate (LP), an impurity present in whey and lactose preparations, was found to have a st...
Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity...
Graduation date: 2005Effects of whey concentrate crystallization parameters of temperature, pH,\ud a...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
In industry, lactose is generally produced by concentrating whey permeate by evaporation followed by...
An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be...
This paper studies three approaches based on experimental data to define the constants of a power la...
To study the effects of whey constituents on lactose crystallisation, a model based on population ba...
A kinetic model combining first-order differential equations of the three consecutive steps of lact...
Lactose crystallization is an essential step in the manufacture of non-hygroscopic whey powders. A g...
Acid whey is considered a hard to process stream mainly due to failure of lactose to crystallize, ap...
- Both the crystal size and mass of crystals produced affect the subsequent step of spray drying and...
Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity...
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exis...
Lactose phosphate (LP), an impurity present in whey and lactose preparations, was found to have a st...
Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity...
Graduation date: 2005Effects of whey concentrate crystallization parameters of temperature, pH,\ud a...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
In industry, lactose is generally produced by concentrating whey permeate by evaporation followed by...