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LACTOSE CRYSTALLIZATION: INVESTIGATION OF SOME PROCESS ALTERNATIVES
Author(s) -
THURLBY J. A.,
SITNAI O.
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.tb01097.x
Subject(s) - crystallization , lactose , mutarotation , process (computing) , process engineering , biochemical engineering , materials science , chemistry , chromatography , chemical engineering , computer science , food science , engineering , organic chemistry , operating system
A number of alternative methods of lactose crystallization, including the commonly used batch tank method, were explored with a view to identifying potential process improvements and to provide a better understanding of the significance of mutarotation under conditions relevant to commercial practice. Results of simulations with various operating conditions are given. A combined process consisting of continuous crystallization at moderate temperature followed by low temperature batch crystallization appears to be the best method for obtaining high yields of lactose from whey ultrafiltrate.