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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Espitalier, Fabienne
IMT Mines Albi
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Publications (4/4 displayed)
- 2023Foaming of PLA biocomposites by supercritical CO2 assisted extrusion process
- 2023Foaming of PLA biocomposites by supercritical CO2 assisted extrusion process
- 2014Impact of some minerals and organic acids on lactose crystallization
- 2013Acoustic detection of crystal nucleation near a single bubble in a levitation cell
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document
Impact of some minerals and organic acids on lactose crystallization
Abstract
Lactosecrystallizationisacriticalstepintheprocessingofwheyandpermeates,concentratedby evaporation, before spray drying. Despite, numerous experimental studies, understanding and mastering of this unit operation remain a challenge for both industrial and scientific communities.In order to study the effects of whey constituents on lactose crystallization, a model based on population balance and taking into account mutarotation was implemented. Outputs were the nucleation constants (B0, kn0) and the growth rate constants (k g0, g0). Batch crystallization of a lactose solution (70 g.100 g1 water)wasstudiedwithandwithoutadditionofvariousorganicacids,salts,galactoseandproteins. Kineticsandcrystalsizedistributionsweremonitoredusingrefractometryandlaserlightscattering. Factorial analysis of the results highlighted that the presence of organic acids (lactate, citrate) leads to faster crystallization and confirmed the fact that whey proteins are slowing down the crystal growth step. The results of this study make a contribution towards a better understanding of lactose crystallization.