Ultrasound assisted crystallization for the recovery of lactose in an anti-solvent acetone

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties.

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.

Recovery of lactose from aqueous solution by application of ultrasound through millichannel

Instead of direct disposal of whey, extraction of valuable products from it may reduce the environmental pollution. In the present study, the effect of ultrasound irradiation through millichannel on recovery of lactose was investigated. The ultrasonic baths of varying amplitude (20–40%) and frequency (25–35 kHz), two different configurations of millichannel i.e., coil and serpentine, were used to know their individual and combined effect on the lactose yield. Box-Behnken design was employed to examine the interactive effect of different operating conditions. The recovery of lactose was enhanced approximately by 5–53% and induction time was reduced by 1.79–1.85 times in comparison to the conventional process. The size of the lactose crystals was reduced from 139.5 to 42.486 μm at 40% amplitude and 49.879 μm at 35 kHz frequency. Optimized condition showed 63% yield of lactose at 3.6 supersaturation, 35 kHz frequency, and 45 min of sonication time.

Effect of process parameters on the recovery of lactose in an antisolvent acetone/acetone-ethanol mixture: A comparative study based on sonication medium

Recovery of lactose from the whey using sonocrystallization was studied experimentally. The effect of sonication medium and irradiation power levels was evaluated using three different ultrasonic equipments. Effects of various parameters such as sonication time, pH of the medium, antisolvent (acetone and acetone-ethanol mixture) and concentration of lactose were determined. The optimal parametric conditions were analyzed using differential scanning calorimetry, thermogravimetric analysis, particle size distribution, and zeta potential measurements. Overall, the highest lactose recovery was obtained using a mixture of acetone and ethanol as antisolvent in bath sonication as well as atomization process.

Investigations in physical mechanism of ultrasound-assisted antisolvent batch crystallization of lactose monohydrate from aqueous solutions

Sonication is known to enhance crystallization of lactose from aqueous solutions. This study has attempted to reveal the mechanistic features of antisolvent crystallization of lactose monohydrate from aqueous solutions. Experiments were conducted in three protocols, viz. mechanical stirring, mechanical stirring with sonication and sonication at elevated static pressure. Mechanical stirring provided macroconvection while sonication induced microconvection in the system. Other experimental parameters were initial lactose concentration and rate of antisolvent (ethanol) addition. Kinetic parameters of crystallization were coupled with simulations of bubble dynamics. The growth rate of crystals, rate of nucleation, average size of crystal crop and total lactose yield in different protocols were related to nature of convection in the medium. Macroconvection assisted nucleation but could not give high growth rate. Microconvection comprised of microstreaming due to ultrasound and acoustic (or shock) waves due to transient cavitation. Sonication at atmospheric static pressure enhanced growth rate but reduced nucleation. However, with elimination of cavitation at elevated static pressure, sonication enhanced both nucleation and growth rate resulting in almost complete lactose recovery.

A review on possible mechanisms of sonocrystallisation in solution

Sonocrystallisation is the application of ultrasound to the crystallisation process. The benefits obtained by sonication have been widely studied since the beginning of the 20th century and so far it is clear that ultrasound can be a very useful tool for enhancing crystallisation and controlling the properties of the final product. Crystal size, polymorphs, purity, process repeatability and lower induction time are only some of the advantages of sonocrystallisation. Even though the effects of sonication on crystallisation are quite clear, the physical explanation of the phenomena involved is still lacking. Is the presence of cavitation necessary for the process? Or is only the bubbles surface responsible for enhancing crystallisation? Are the strong local increases in pressure and temperature induced by cavitation the main cause of all the observed effects? Or is it the strong turbulence induced in the system instead? Many questions still remain and can only be appreciated with an understanding of the complexity behind the individual processes of crystallisation and acoustic cavitation. Therefore, this review will first summarise the theories behind crystallisation and acoustic cavitation, followed by a description of all the current proposed sonocrystallisation mechanisms, and conclude with an overview on future prospects of sonocrystallisation applications.

The effect of high intensity ultrasound (HIU) on the kinetics of crystallization of sucrose: Elimination of latent period

The application of a technique to eliminate the latent period during crystallization of sucrose by high intensity ultrasound (HIU) was investigated in this paper. Employing HIU (20 kHz, 750 W) to crystallization of sucrose, latent period was eliminated and it was found to obey first order kinetics (K ∼10^-5s^-1) in the temperature range of 30-50 °C. Employing Arrhenius equation, the average energy of activation (E_a) estimated as 5.0 kcal mol^-1. Traditional knowledge indicates that crystallization is sufficiently spontaneous; however, the magnitude of "K" and other thermodynamic quantities of the process indicate that crystallization is actually a slow process. Generally, chemical reactions which posses low rate constants, need the high energy of activation. On the contrary, the energy of activation is appreciably less. The energy of activation with a rate constant of the order of 10^-5s^-1 could be predicted of the order of 20 kcal mol^-1 at 27 °C. The low energy of activation for crystallization of sucrose is of interest. A very interesting elucidation can be had from neutron diffraction data and transport property of the sucrose which is discussed in details in this paper.

Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan

The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization. Lactose solutions at 25% were sonicated in a continuous flow chamber at two different energy densities (9 and 50 J mL^-1) before the start of crystallization. Some of these lactose solutions were previously added with κ-carrageenan (0, 150 and 300 mg L^-1), with whey proteins (0.64%) or with both at the same time. Ultrasound sped up the rate of crystallization, decreased the crystal's size and narrowed the crystal size distribution (CSD). The presence of whey proteins accelerated the process of crystallization but induced the formation of amorphous lactose. Likewise, the rate of lactose crystallization was improved by the addition of 150 mg L^-1 of carrageenan. Whereas, the combination of carrageenan and whey proteins generated the smallest crystals (6 μm), the narrowest CSD and minimized the formation of amorphous lactose.

Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization

The current work deals with understanding the fundamental aspects of intensified recovery of lactose from paneer (cottage cheese) whey using the anti-solvent induced sonocrystallization. Ultrasonic horn (22kHz) with varying power levels over the range of 40-120W has been used for initial experiments at 100% duty cycle and two different levels of ultrasonic exposure time as 10min and 20min. Similar experiments were also performed using ultrasonic bath for the same time of exposure but with at two ultrasonic frequencies (22kHz and 33kHz). It was observed that the lactose recovery as well as purity increased with an increase in ultrasonic power at 100% duty cycle for the case of treatment time as 10min whereas the lactose recovery and purity increased only till an optimum power for the 20min treatment. In the case of ultrasonic bath, lactose purity increased with an increase in the ultrasonic frequency from 22kHz to 33kHz though the lactose recovery marginally decreased. Overall, it was observed that the maximum lactose recovery was ∼98% obtained using ultrasonic horn while the maximum lactose purity was ∼97%. It was also observed that maximum lactose recovery was ∼94% for the case of ultrasonic bath while the maximum lactose purity was ∼92%. The work has enabled to understand the optimized application of ultrasound so as to maximize both the lactose yield and purity during the recovery from whey.

Control of Molecular Ordering, Alignment, and Charge Transport in Solution-Processed Conjugated Polymer Thin Films

Morphology of conjugated polymers is a critical factor that significantly affects intrinsic charge transport characteristics and in turn performance of polymer-based devices. Morphological defects including misaligned crystalline grains and grain boundaries significantly impede efficient charge hopping between transport sites, resulting in degradation of device performance. Therefore, one important challenge is to control morphology of active polymer thin-films for achieving high performance flexible electronic devices. In the past decade, significant progress has been achieved in morphology control of conjugated polymer thin-films using solution-based processing techniques. This review focuses on recent advances in processing strategies that can tune the morphologies and thus impact charge transport properties of conjugated polymer thin films. Of the available processing strategies, polymer solution treatments and film deposition techniques will be mainly highlighted. The correlation between processing conditions, active layer morphologies, and device performance will be also be discussed.

Intensified recovery of valuable products from whey by use of ultrasound in processing steps - A review

The current review focuses on the analysis of different aspects related to intensified recovery of possible valuable products from cheese whey using ultrasound. Ultrasound can be used for process intensification in processing steps such as pre-treatment, ultrafiltration, spray drying and crystallization. The combination of low-frequency, high intensity ultrasound with the pre-heat treatment minimizes the thickening or gelling of protein containing whey solutions. These characteristics of whey after the ultrasound assisted pretreatment helps in improving the efficacy of ultrafiltration used for separation and also helps in preventing the blockage of orifice of spray dryer atomizing device. Further, the heat stability of whey proteins is increased. In the subsequent processing step, use of ultrasound assisted atomization helps to reduce the treatment times as well as yield better quality whey protein concentrate (WPC) powder. After the removal of proteins from the whey, lactose is a major constituent remaining in the solution which can be efficiently recovered by sonocrystallization based on the use of anti-solvent as ethanol. The scale-up parameters to be considered during designing the process for large scale applications are also discussed along with analysis of various reactor designs. Overall, it appears that use of ultrasound can give significant process intensification benefits that can be harnessed even at commercial scale applications.

Application of high-intensity ultrasound to palm oil in a continuous system

High-intensity ultrasound (HIU) was used in a continuous system to change the crystallization behavior of palm oil. Different power levels (75, 110, and 180 W) and pulse durations (continuous application and 5, 10, and 15 s pulses) were used to optimize sonication conditions. Results showed that HIU applied at low power level (75 W) was the most efficient condition in inducing palm oil crystallization at 35 °C, generating a crystalline network with higher solid fat content (SFC), higher elasticity, and sharper melting profile after 60 min of crystallization. Changes in elasticity observed as a consequence of sonication were maintained after tempering the samples at 25 °C for 24 h, but were lost after tempering at 5 °C. No significant differences (α = 0.05) were observed in SFC values of the sonicated and nonsonicated samples after tempering, whereas the sharper melting behavior observed in the sonicated sample was maintained after tempering.

Sonocrystallisation of lactose in concentrated whey

Whey concentrated to 32% lactose was sonicated at 30°C in a non-contact approach at flow rates of up to 12L/min. Applied energy density varied from 3 to 16J/mL at a frequency of 20kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic cavitation which increased the rate of crystallisation. The rate of sonocrystallisation was greater than stirring for approximately 180min but slowed down between 120 and 180min as the metastable limit was reached. A second treatment with ultrasound at 120min delivering an applied energy density of 4J/mL stimulated further nuclei formation and the rate of crystallisation was maintained for >300min. Yield on the other hand was limited by the solubility of lactose and could not be improved. The crystal size distribution was narrower than that with stirring and the overall crystal size was smaller.

Sonocrystallization and sonofragmentation

The application of ultrasound to crystallization (i.e., sonocrystallization) can dramatically affect the properties of the crystalline products. Sonocrystallization induces rapid nucleation that generally yields smaller crystals of a more narrow size distribution compared to quiescent crystallizations. The mechanism by which ultrasound induces nucleation remains unclear although reports show the potential contributions of shockwaves and increases in heterogeneous nucleation. In addition, the fragmentation of molecular crystals during ultrasonic irradiation is an emerging aspect of sonocrystallization and nucleation. Decoupling experiments were performed to confirm that interactions between shockwaves and crystals are the main contributors to crystal breakage. In this review, we build upon previous studies and emphasize the effects of ultrasound on the crystallization of organic molecules. Recent work on the applications of sonocrystallized materials in pharmaceutics and materials science are also discussed.

Anti-solvent sonocrystallisation of lactose

The present work deals with ultrasound assisted crystallisation of lactose from lactose solution. The crystallisation of lactose was completed rapidly by applying the ultrasound waves in the presence of an anti-solvent (n-propanol), at the room temperature (30±3°C). The yield of lactose was found to be more than 85% (w/w) in 4 minutes of sonication. The spread of the crystal size distribution was found to decrease with increase in sonication time.

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil

High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample was crystallized at 32 °C.