Lactose crystallization from whey permeate in an ethanol-water mixture
1991
Singh, R.K. | Nielsen, S.S. | Chambers, J.V.
A 30% concentrated permeate of a whey ultrafiltration process was used for processing crystalline alpha-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 degrees C. The first-order reaction-rate constant for crystallization ranged from 0.0178 to 0.200 hr-1 depending on conditions.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library