Open AccessMonitoramento da cristalização da lactose em soro concentrado
Author(s) -
Ítalo Tuler Perrone,
João Pablo Fortes Pereira,
Ísis Rodrigues Toledo Renhe,
Júlia d’Almeida Francisquini,
Rodrigo Stephani,
Antônio Fernandes de Carvalho
Publication year - 2017
Publication title -
revista do instituto de latícinios cândido tostes
Language(s) - English
Resource type - Journals
eISSN - 2238-6416
pISSN - 0100-3674
DOI - 10.14295/2238-6416.v72i4.647
Subject(s) - nucleation , crystallization , lactose , microcrystalline , crystal growth , chemistry , evaporation , crystal (programming language) , kinetics , chemical engineering , crystallography , materials science , thermodynamics , physics , food science , organic chemistry , quantum mechanics , computer science , programming language , engineering
The kinetics of lactose crystal growth in concentrated whey were studied in two stages. The first took place in a bench-top crystallizer and the second in an industrial crystallizer using concentrated whey obtained by vacuum evaporation, consisting of 3 treatments: crystallization by primary nucleation, by secondary nucleation with the addition of 0.05% and with the addition of 0.1% microcrystalline lactose. The average size of the crystals remained between 60.7 mm and 63.8 mm. The percentage of crystallization was greater in the secondary nucleation process than in the primary nucleation, where crystallization stabilized first. Mathematical equations which independently related crystallization times of the concentrated whey to the concentrations of soluble solids, crystallization percentage and mass of lactose in water were established, that can be used in the industrial setting to process whey. The kinetics of lactose crystal growth was not well described by models of first or second order reactions.