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Lactose Crystallization from Whey Permeate in an Ethanol‐Water Mixture
Author(s) -
SINGH RAKESH K.,
NIELSEN S. SUZANNE,
CHAMBERS JAMES V.
Publication year - 1991
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.1365-2621.1991.tb14609.x
Subject(s) - lactose , crystallization , chemistry , seeding , yield (engineering) , ultrafiltration (renal) , permeation , ethanol , chromatography , solvent , food science , materials science , organic chemistry , membrane , biochemistry , thermodynamics , physics , metallurgy
A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a‐lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first‐order reaction‐rate constant for crystallization ranged from 0.0178 to 0.200 hr −1 depending on conditions.