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Optimization of process parameters by Taguchi method in the recovery of lactose from whey using sonocrystallization
Author(s) -
Patel S. R.,
Murthy Z. V. P.
Publication year - 2010
Publication title -
crystal research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.377
H-Index - 64
eISSN - 1521-4079
pISSN - 0232-1300
DOI - 10.1002/crat.201000139
Subject(s) - lactose , sonication , chemistry , crystallization , solvent , chromatography , acetone , response surface methodology , food science , organic chemistry
Anti‐solvent crystallization of lactose in the presence of ultrasound will reduce crystal size and the level of agglomeration as compared to the commercial cooling crystallization. It offers a potential route to enhance the physical properties as well as the rapid recovery of lactose. Since lactose recovery itself can reduce biological oxygen demand of whey by more then 80%, recovery of lactose from dairy waste stream (whey) solves the problems of dairy industries by improving economics of whey utilization and pollution reduction. In the present study, recovery of lactose from partially deproteinated whey using an anti‐solvent (acetone) by sonocrystallization was optimized for finding the most influencing operating parameters; such as sonication time, anti‐solvent concentration, initial lactose concentration in the whey and initial pH of sample mixture at three levels using L 9 ‐orthogonal method. The responses were analyzed for recovery of lactose from whey. The anti‐solvent concentration and the sonication time were found to be most influencing parameters for the recovery of lactose and the recovery of lactose was found to be 89.03% at the identified optimized level. The crystal size distribution of recovered lactose was found to be narrower (2.5 – 6.5 μm) as compared to the commercial lactose crystals (3.5 – 9.5 μm). (© 2010 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)