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CRYSTALLIZATION KINETICS OF ALPHA LACTOSE
Author(s) -
THURLBY J. A.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01096.x
Subject(s) - lactose , crystallization , diffusion , kinetics , chemistry , materials science , crystal (programming language) , surface diffusion , chemical engineering , thermodynamics , crystallography , food science , physics , organic chemistry , adsorption , computer science , quantum mechanics , engineering , programming language
Rates of lactose crystallization from solutions of constant alpha lactose concentration were determined at temperatures of 15–50°C. Commercially produced crystalline lactose was used as the seed material. Surface integration rather than diffusion of alpha lactose to the crystal surface was the rate controlling step under the experimental conditions. Correlations suitable for exploratory design of commercial crystallizers are given.