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Li M, Li J, Qin X, Cai J, Peng R, Zhang M, Zhang L, Zhao W, Chen M, Han D, Gong J. The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation. Food Chem 2024; 442:138326. [PMID: 38219563 DOI: 10.1016/j.foodchem.2023.138326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/14/2023] [Accepted: 12/27/2023] [Indexed: 01/16/2024]
Abstract
The residual dextran impurities in the upstream process significantly impact the crystallization of starch-based functional sugar and the related food properties. This study intends to reveal the mechanism of dextran's influence on trehalose crystallization, and build a relationship among the dextran in syrup and the physicochemical and functional properties of trehalose. Instead of incorporating into the crystal lattice, dextran changes the assembly rate of trehalose molecules on crystal surface. The different sensitivity and adsorption capacity of the crystal surface to the chain length of dextran determines the growth rate of crystal surfaces, resulting in different crystal morphology. The bulk trehalose crystals, which were obtained from syrups with short chain dextran, have excellent powder properties, including best flowability (35◦), highest crystal strength (2.7 N), lowest caking rate (62.22 %), and the most uniform mixing with other sweeteners (sucrose/xylitol) in food formulations, achieving more stable starch preservation.
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Affiliation(s)
- Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xueyou Qin
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jingwei Cai
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Ronghua Peng
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Mengdi Zhang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Leida Zhang
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Wei Zhao
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Dandan Han
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China
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2
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Huang Z, Li K, Ma L, Chen F, Hu X, Miao S, Ji J. The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation. Food Chem X 2023; 18:100650. [PMID: 36968314 PMCID: PMC10036888 DOI: 10.1016/j.fochx.2023.100650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent release behaviors. Ethyl acetate was chosen as the model volatile flavor and the encapsulations were prepared by freeze-drying. The results found that the encapsulation efficiency was significantly increased from 30% to over 80% by using MRPs as wall materials. Those microparticles showed the greater flavor retention and lower moisture adsorption. In addition, the encapsulations produced by the proper Maillard reaction times (e.g., 48 h and 72 h) could effectively delay the lactose crystallization and thus improve the structural stability of the matrix. This innovation finding aims to use the Maillard reaction to control the crystallization behaviors and enhance the usefulness of high-lactose containing products in encapsulation systems.
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3
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Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH. Challenges in dried whey powder production: Quality problems. Food Res Int 2022; 160:111682. [DOI: 10.1016/j.foodres.2022.111682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/25/2022]
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Sánchez-García YI, Gutiérrez-Méndez N, Landeros-Martínez LL, Ramos-Sánchez VH, Orozco-Mena R, Salmerón I, Leal-Ramos MY, Sepúlveda DR. Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2684-2694. [PMID: 35175029 DOI: 10.1021/acs.jafc.1c05315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Lactose is commonly crystallized in the presence of whey proteins, forming co-crystals of lactose and proteins. This work hypothesized that flavonoids such as rutin or epigallocatechin-3-gallate (EGCG) could be incorporated into the lactose and protein co-crystal structure since flavonoids may interact with both lactose and proteins. The interactions between whey proteins and flavonoids were first studied. Then, lactose-protein solutions were crystallized with and without flavonoids, measuring the kinetic parameters of crystallization and characterizing the resulting crystals. The incorporation of flavonoids in lactose-protein co-crystals depended on the hydrophilic nature of flavonoids. The hydrophilic EGCG was scarcely enclosed in the crystal lattice of lactose and avoided the inclusion of whey proteins in the crystals. In contrast, the less water-soluble rutin interacted with whey proteins and lactose, leading to the formation of co-crystals containing lactose, protein, and a large concentration of rutin (3.468 ± 0.392 mg per 100 mg of crystals).
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Affiliation(s)
- Yanira I Sánchez-García
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Néstor Gutiérrez-Méndez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Linda L Landeros-Martínez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Víctor H Ramos-Sánchez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Raúl Orozco-Mena
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Iván Salmerón
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Martha Y Leal-Ramos
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - David R Sepúlveda
- Research Center for Food and Development, Civil Association (CIAD A.C.), Cuauhtémoc PC 31125, México
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6
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Hackenhaar CR, Spolidoro LS, Flores EEE, Klein MP, Hertz PF. Batch synthesis of galactooligosaccharides from co-products of milk processing using immobilized β-galactosidase from Bacillus circulans. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Zhu WF, Zhu L, Li Z, Wu WT, Guan YM, Chen LH, Mao ZX, Ming LS. The Novel Use of PVP K30 as Templating Agent in Production of Porous Lactose. Pharmaceutics 2021; 13:814. [PMID: 34070708 PMCID: PMC8228188 DOI: 10.3390/pharmaceutics13060814] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 12/25/2022] Open
Abstract
It is necessary to prepare porous lactose in order to improve the dissolution behavior of insoluble active ingredient. In this study, polyvinylpyrrolidone K30 (PVP K30) was firstly utilized as a templating agent with different use levels in preparing porous lactose. Then, the physical properties were profoundly characterized. Finally, the porous lactose was also employed as a health functional food/drug carrier to explore the effect on the dissolution behavior of curcumin. The results confirmed that (i) porous lactose was successfully prepared using PVP K30 as templating agent; (ii) PVP K30 significantly improved the yield of lactose in the spray drying; (iii) the improved powder properties of porous lactose were more conducive to the downstream operating process for the preparation of health functional food or drug; and (iv) the porous lactose significantly improved the dissolution behavior of curcumin. Therefore, the results obtained are beneficial to boosting the development of porous materials.
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Affiliation(s)
| | | | - Zhe Li
- Key Laboratory of Preparation of Modern TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Institute for Advanced Study, Jiangxi University of Chinese Medicine, Nanchang 330004, China; (W.-F.Z.); (L.Z.); (W.-T.W.); (Y.-M.G.); (L.-H.C.); (Z.-X.M.)
| | | | | | | | | | - Liang-Shan Ming
- Key Laboratory of Preparation of Modern TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Institute for Advanced Study, Jiangxi University of Chinese Medicine, Nanchang 330004, China; (W.-F.Z.); (L.Z.); (W.-T.W.); (Y.-M.G.); (L.-H.C.); (Z.-X.M.)
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8
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Sánchez-García YI, Gutiérrez-Méndez N, Salmerón I, Ramos-Sánchez VH, Leal-Ramos MY, Sepúlveda DR. Mutarotation and solubility of lactose as affected by carrageenans. Food Res Int 2021; 142:110204. [PMID: 33773679 DOI: 10.1016/j.foodres.2021.110204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 01/25/2021] [Accepted: 01/30/2021] [Indexed: 10/22/2022]
Abstract
It has been reported that polysaccharides like carrageenan can change the crystallization of lactose. However, it is still unclear whether changes in lactose mutarotation, solubility, and super-solubility are involved in carrageenans' effect on lactose crystallization. It has been established that the conversion of α- to β-lactose forms (mutarotation) in an aqueous solution has a significant impact on lactose crystallization. Similarly, lactose solubility changes lead to changes in the metastable zone (MZ), a region between the solubility and super-solubility of lactose. The width of this MZ determines the temperature drop necessary to induce lactose nucleation. This work aimed to study the effect of carrageenans on lactose mutarotation and solubility. For this purpose, lactose solutions were added with ι and κ- carrageenan at two concentrations: 50 and 100 mg L-1. Optical rotation measurements estimated the proportion of β/α isomers in lactose solutions. Besides, solubility and super- solubility was determined to build the MZ. The presence of carrageenans changed both the time to reach the mutarotation balance and the proportion of β/α isomers at mutarotation equilibrium. Carrageenans decreased the solubility of lactose in a range of temperatures between 10 and 60 °C and reduced the metastable zone width (MZW).
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Affiliation(s)
- Yanira I Sánchez-García
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Néstor Gutiérrez-Méndez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico.
| | - Iván Salmerón
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Víctor H Ramos-Sánchez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - Martha Y Leal-Ramos
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Mexico
| | - David R Sepúlveda
- Research Center for Food and Development (CIAD), Cuauhtemoc City, Mexico
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9
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Nanev CN. How to Manage a Crystallization Process Aimed at Obtaining a Desired Combination of Number of Crystals and Their Distribution by Size: Learn Here. CRYSTAL RESEARCH AND TECHNOLOGY 2021. [DOI: 10.1002/crat.202000190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Christo N. Nanev
- Rostislaw Kaischew Institute of Physical Chemistry Bulgarian Academy of Sciences Sofia 1113 Bulgaria
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10
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Wijayasinghe R, Bogahawaththa D, Chandrapala J, Vasiljevic T. Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid. J Dairy Sci 2020; 103:11050-11061. [PMID: 33069405 DOI: 10.3168/jds.2020-18375] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Accepted: 08/07/2020] [Indexed: 11/19/2022]
Abstract
The presence of acids in a lactose-containing system can affect its crystallization. The crystallization kinetics of lactose solutions were investigated as affected by lactic, citric, or phosphoric acid at a concentration of 0.05, 1, or 4% (wt/wt) as compared with that of pure lactose. The crystallization behavior of lactose was affected differently by the presence of all 3 acids and was mostly concentration dependent. The presence of 1 and 4% citric or phosphoric acid reduced the crystal yield significantly (≥18%) as compared with that of pure lactose (∼82%). Thermographic analysis of lactose crystals showed that the presence of 1% lactic, 0.05 and 1% citric, and 4% phosphoric acids in the lactose solutions induced the formation of amorphous lactose. X-Ray diffraction analysis revealed that the lactose crystallized mainly into α-lactose monohydrate, stable anhydrous α-lactose, and anhydrous crystals containing α-lactose and β-lactose in a molar ratio of 5:3 and 4:1. Average size of the lactose particles, comprising of several crystallites, declined depending on the type of the acids and their concentration, but size of a single crystallite was not altered. The findings suggested that the lactose crystallization and crystal properties are governed by the lactose-water interactions, which can be influenced by the presence of acids in a concentration-dependent manner.
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Affiliation(s)
- R Wijayasinghe
- Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia
| | - D Bogahawaththa
- Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia
| | - J Chandrapala
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee campus, Victoria 3030, Australia.
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11
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Khaire RA, Gogate PR. Optimization of ultrafiltration of whey using Taguchi method for maximizing recovery of lactose. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Lara-Mota EE, Nicolás-Vázquez MI, López-Martínez LA, Espinosa-Solis V, Cruz-Alcantar P, Toxqui-Teran A, Saavedra-Leos MZ. Phenomenological study of the synthesis of pure anhydrous β-lactose in alcoholic solution. Food Chem 2020; 340:128054. [PMID: 33017700 DOI: 10.1016/j.foodchem.2020.128054] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 09/04/2020] [Accepted: 09/07/2020] [Indexed: 10/23/2022]
Abstract
Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employing a methanolic solution and different reaction variables (catalyst type, temperature, and stirring). Pure β-lactose powders were synthesized in short reaction time (2-16 h), with a moderate temperature (reflux: 65 °C), and low concentration (0.014 M) of catalysts (NaOH and KOH). The SEM analysis revealed a change in the morphology from fine needles to tomahawk shape, which is dependent on the content of β-lactose. The products were appropriately characterized using common analytic procedures (XRD, FTIR, and MDSC). In addition, an exhaustive discussion of the obtained results is provided. Finally, it seems to be the first work, where the inter-conversion to pure β-lactose is reported successfully.
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Affiliation(s)
- Edgar Enrique Lara-Mota
- Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Altiplano, Matehuala, SLP 78700, Mexico
| | - María Inés Nicolás-Vázquez
- Universidad Nacional Autónoma de México, Departamento de Ciencias Químicas, Facultad de Estudios Superiores Cuautitlán, Cuautitlán Izcalli, Estado de México 54740, Mexico
| | - Laura Araceli López-Martínez
- Universidad Autónoma de San Luis Potosi, Coordinación Académica Región Altiplano Oeste, Salinas de Hidalgo, SLP 78600, Mexico
| | - Vicente Espinosa-Solis
- Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Huasteca Sur, Tamazunchale, SLP 79960, Mexico
| | - Pedro Cruz-Alcantar
- Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Altiplano, Matehuala, SLP 78700, Mexico
| | - Alberto Toxqui-Teran
- Centro de Investigación de Materiales Avanzados (CIMAV-Mty), Parque de Investigación e Innovación Tecnológica, Apodaca, Nuevo León 66600, Mexico
| | - Maria Zenaida Saavedra-Leos
- Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Altiplano, Matehuala, SLP 78700, Mexico.
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Zhu B. In Situ Analysis of Lactose Crystal in Solution through Slurry Flow Cell X-Ray Diffraction. CRYSTAL RESEARCH AND TECHNOLOGY 2020. [DOI: 10.1002/crat.201900225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Binyu Zhu
- School of Pharmacy; China Pharmaceutical University; Nanjing Jiangsu 211198 China
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14
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In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydr Polym 2020; 229:115469. [DOI: 10.1016/j.carbpol.2019.115469] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/07/2019] [Accepted: 10/11/2019] [Indexed: 02/08/2023]
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15
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Pawar N, Agrawal S, Methekar R. Continuous Antisolvent Crystallization of α-Lactose Monohydrate: Impact of Process Parameters, Kinetic Estimation, and Dynamic Analysis. Org Process Res Dev 2019. [DOI: 10.1021/acs.oprd.9b00301] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nitin Pawar
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, Maharashtra 440010, India
| | - Shailesh Agrawal
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, Maharashtra 440010, India
| | - Ravi Methekar
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, Maharashtra 440010, India
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