Lactose and Oligosaccharides | Lactose: Crystallization

摘要: Lactose crystallization is a key step in the manufacture of whey powders and derivates. Both crystal size mass crystals produced affect subsequent spray-drying powder quality. Consequently, it essential to control kinetics, quality, how these properties are affected by components. At an industrial scale, high lactose supersaturations prevail during so that nucleation, growth, mutarotation occur simultaneously. A kinetic model combining first-order differential equations representing three consecutive steps crystallization, namely, mutarotation, has been developed. Kinetic expressions each have combined into one single successfully predicts different stages kinetics impacts process parameters (total solids, seeding, temperature). Following introduction whey, this article on covers areas: principles crystallization; description steps; effects factors related operating conditions quality derivate produced.