Open AccessInvestigation of Crystallization Process of Lactose in Milk Serum Permeate
Author(s) -
И. А. Евдокимов,
A. S. Gridin,
D. N. Volodin,
Irina Kulikova,
М.И. Сложенкина
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/852/1/012031
Subject(s) - caking , lactose , crystallization , spray drying , permeation , materials science , chemical engineering , amorphous solid , chemistry , food science , chromatography , crystallography , organic chemistry , composite material , biochemistry , membrane , engineering
One of the main factors determining physicochemical and structural properties of the dry permeate of spray drying is lactose which is present in permeate as a basic phase. If lactose is in the β-form in a dry powder, the powder easily absorbs moisture from the atmosphere during storage, causing agglutination, clumping, and caking of the product. Prevention of negative consequences associated with increased hygroscopicity, is ensured by the directed crystallization of lactose in a condensed product before spray drying. The purpose of this investigation was to study the crystallization process of lactose in permeate under industrial conditions when using various seed materials. Results of the studies showed that the type of a crystal forming agentdoes not affect the size and shape of lactose crystals and the level of lactose crystallization. Seed material is of critical significance as it will ensure both a high level of crystallization and homogenous crystals which, in general, leads to an increase in melting temperature, due to a decrease in the proportion of amorphous lactose, as well as improves the drying process.