1
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Bier R, Eder C, Schiele SA, Briesen H. Selective anomer crystallization from aqueous solution: Monitoring lactose recovery under mutarotation limitation via attenuated total reflection Fourier-transform spectroscopy and theoretical rate analysis. J Dairy Sci 2024; 107:790-812. [PMID: 37769945 DOI: 10.3168/jds.2023-23487] [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: 03/14/2023] [Accepted: 09/02/2023] [Indexed: 10/03/2023]
Abstract
Lactose is typically produced via cooling crystallization either from whey or whey permeate (edible grade) or from aqueous solution (pharmaceutical grade). While in solution, lactose is present in 2 anomeric forms, α- and β-lactose. During cooling crystallization under standard process conditions, only α-lactose crystallizes, depleting the solution of α-anomer. In practice, mutarotation kinetics are often assumed to be much faster than crystallization. However, some literature reports limitation of crystallization by mutarotation. In the present research, we investigate the influence of operating conditions on mutarotation in lactose crystallization and explore the existence of an operation regimen where mutarotation can be disregarded in the crystallization process. Therefore, we study crystallization from aqueous lactose solutions by inline monitoring of concentrations of α- and β-lactose via attenuated total reflection Fourier-transform spectroscopy. By implementing a linear cooling profile of 9 K/h to a minimum temperature of 10°C, we measured a remarkable increase in β/α ratio, reaching a maximum of 2.19. This ratio exceeds the equilibrium level by 36%. However, when the same cooling profile was applied to a minimum temperature of 25°C, the deviation was significantly lower, with a maximum β/α ratio of 1.72, representing only an 8% deviation from equilibrium. We also performed a theoretical assessment of the influence of process parameters on crystallization kinetics. We conclude that mutarotation needs to be taken into consideration for efficient crystallization control if the crystal surface area and supersaturation are sufficiently high.
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Affiliation(s)
- Ramona Bier
- Process Systems Engineering, School of Life Sciences, Technical University of Munich, 85354, Freising, Germany
| | - Cornelia Eder
- Process Systems Engineering, School of Life Sciences, Technical University of Munich, 85354, Freising, Germany
| | - Simon A Schiele
- Process Systems Engineering, School of Life Sciences, Technical University of Munich, 85354, Freising, Germany
| | - Heiko Briesen
- Process Systems Engineering, School of Life Sciences, Technical University of Munich, 85354, Freising, Germany.
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2
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Córdova A, Astudillo-Castro C, Henriquez P, Manriquez N, Nuñez H, Guerrero C, Álvarez D, Aburto C, Carrasco V, Oñate S, Lehuedé L. Ultrasound-assisted enzymatic synthesis of galacto-oligosaccharides using native whey with two commercial β-galactosidases: Aspergillus oryzae and Kluyveromyces var lactis. Food Chem 2023; 426:136526. [PMID: 37307741 DOI: 10.1016/j.foodchem.2023.136526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 05/02/2023] [Accepted: 05/31/2023] [Indexed: 06/14/2023]
Abstract
Native whey obtained during casein micelle microfiltration was used as a novel source to produce galacto-oligosaccharides (GOS). Since the presence of macromolecules and other interferers reduces biocatalyst performance, this work evaluated the effect of different ultrasound processing conditions on GOS synthesis using concentrated native whey. Ultrasonic intensities (UI) below 11 W/cm2 tended to increase the activity in the enzyme from Aspergillus oryzae for several minutes but accelerated the inactivation in that from Kluyveromyces lactis. At 40 °C, 40 % w/w native whey, 70 % wave amplitude, and 0.6 s/s duty-cycle, a UI of 30 W/cm2 was achieved, and the increased specific enzyme productivity was similar to the values obtained with pure lactose (∼0.136 g GOS/h/mgE). This strategy allows for obtaining a product containing prebiotics with the healthy and functional properties of whey proteins, avoiding the required purification steps used in the production of food-grade lactose.
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Affiliation(s)
- Andrés Córdova
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile.
| | - Carolina Astudillo-Castro
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Paola Henriquez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Natalia Manriquez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Helena Nuñez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile; Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Cecilia Guerrero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Dafne Álvarez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Vinka Carrasco
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Sebastian Oñate
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Luciana Lehuedé
- Centre for Biotechnology and Bioengineering, Department of Chemical Engineering, Biotechnology and Materials, University of Chile, Beauchef 851, Santiago 8370448, Chile
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3
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Tsermoula P, Rostved Bechshøft M, Friis C, Balling Engelsen S, Khakimov B. Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production. Food Chem 2023; 420:136060. [PMID: 37086610 DOI: 10.1016/j.foodchem.2023.136060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/07/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Lactose powder production from whey permeate generates various side-streams. Molecular profiling of these side-streams and lactose powder can help to detect minor compounds affecting lactose crystallization, lactose powder properties and document the composition of the underutilized side-streams. In this study, whey permeate, lactose powder and intermediate streams from trial lactose productions were analyzed using gas chromatography-mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) spectroscopy. In total, 110 compounds were identified and 49 were quantified. Linking the molecular profiles to in-process steps revealed differential compositional attenuation by the unit operations. Small molecules (e.g. methanol) and a few larger molecules (e.g. fatty acids) permeated reverse osmosis membrane, while twenty-three compounds (e.g. hydroxypyruvic acid, malonic acid, gluconic acid and ribonic acid) co-crystallized with lactose and ended up in lactose power. These results help to better understand and control lactose powder production and highlights possibilities to develop new food ingredients.
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4
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Halfwerk R, Verdonk L, Yntema D, Van Spronsen J, Van der Padt A. Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures. Food Res Int 2023; 168:112764. [PMID: 37120213 DOI: 10.1016/j.foodres.2023.112764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Eutectic freeze crystallization is explored as an alternative to the state-of-the-art evaporation process for the recovery of lactose from whey permeate. At the so-called eutectic freezing point, both water (the solvent) and lactose (the solute) crystallize and can be removed continuously while continuously feeding whey permeate. This continuous process is demonstrated on a pilot scale at sub-zero temperatures. In the first instance, only freeze concentration of whey permeate took place at -4 °C. It was possible to reach a lactose concentration of 30 wt% and hardly any nucleation was observed. The resulting ice had high purity, with a lactose concentration of ±2 wt%. Next, the eutectic phase was reached, and lactose and ice crystallized simultaneously and were continuously removed from the system, the resulting crystals had parallelogram morphology with an average size of 10 µm. Ice was recovered at a rate of 60 kg/h and lactose was recovered at a rate of 16 kg/h, yielding over 80% of the feed lactose. A conceptional design was proposed for an improved yield and reduction of energy. Yields of at least 80% and up till 95% could be achieved. Compared to the state-of-the-art mechanical vapor recompression (MVR), EFC is 80% more energy efficient.
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5
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Merkel A, Vavro M, Čopák L, Dvořák L, Ahrné L, Ruchti C. Lactose Mother Liquor Stream Valorisation Using an Effective Electrodialytic Process. MEMBRANES 2022; 13:29. [PMID: 36676836 PMCID: PMC9860800 DOI: 10.3390/membranes13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/29/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
The integrated electrodialysis (ED) process supports valorisation of a lactose-rich side stream from the dairy industry, creating an important source of milk sugar used in various branches of the industry. This work focuses on the optimization of the downstream processes before the crystallization of lactose. The process line includes a pre-treatment and desalination by ED of the industrial waste solution of the lactose mother liquor (LML). The LML was diluted to 25% total solids to overcome hydraulic issues with the ED desalination process. Two different levels of electrical conductivity reduction (70% and 90%) of the LML solutions were applied to decrease the mineral components and organic acids of the LML samples. The ED performance parameters such as ash transfer rate (J), the specific capacity (CF) of the ED and specific electric energy consumption (E) were determined and the influence of the LML solution on the monopolar ion-exchange membranes has been investigated. A higher degree of desalination is associated with higher electric energy consumption (by 50%) and lower specific capacity (by 40%). A noticeable decrease (by 12.8%) in the resistance of the anion exchange membranes was measured after the trials whereas the resistance of the cation exchange membranes remained practically unchanged. Any deposition of the alkaline earth metals on the membrane surface was not observed.
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Affiliation(s)
- Arthur Merkel
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Matej Vavro
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
| | - Ladislav Čopák
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
| | - Lukáš Dvořák
- Institute for Nanomaterials, Advanced Technologies and Innovation, Technical University of Liberec, Studentská 2, 461 17 Liberec, Czech Republic
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
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6
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Abiona O, Wyatt D, Koner J, Mohammed A. The Optimisation of Carrier Selection in Dry Powder Inhaler Formulation and the Role of Surface Energetics. Biomedicines 2022; 10:2707. [PMID: 36359226 PMCID: PMC9687551 DOI: 10.3390/biomedicines10112707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/25/2023] Open
Abstract
This review examines the effects of particle properties on drug-carrier interactions in the preparation of a dry powder inhaler (DPI) formulation, including appropriate mixing technology. The interactive effects of carrier properties on DPI formulation performance make it difficult to establish a direct cause-and-effect relationship between any one carrier property and its effect on the performance of a DPI formulation. Alpha lactose monohydrate remains the most widely used carrier for DPI formulations. The physicochemical properties of α-lactose monohydrate particles, such as particle size, shape and solid form, are profoundly influenced by the method of production. Therefore, wide variations in these properties are inevitable. In this review, the role of surface energetics in the optimisation of dry powder inhaler formulations is considered in lactose carrier selection. Several useful lactose particle modification methods are discussed as well as the use of fine lactose and force control agents in formulation development. It is concluded that where these have been investigated, the empirical nature of the studies does not permit early formulation prediction of product performance, rather they only allow the evaluation of final formulation quality. The potential to leverage particle interaction dynamics through the use of an experimental design utilising quantifiable lactose particle properties and critical quality attributes, e.g., surface energetics, is explored, particularly with respect to when a Quality-by-Design approach has been used in optimisation.
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Affiliation(s)
- Olaitan Abiona
- Aston Pharmacy School, Aston University, Birmingham B4 7ET, UK
| | - David Wyatt
- Aston Particle Technologies Ltd., Aston Triangle, Birmingham B4 7ET, UK
| | - Jasdip Koner
- Aston Particle Technologies Ltd., Aston Triangle, Birmingham B4 7ET, UK
| | - Afzal Mohammed
- Aston Pharmacy School, Aston University, Birmingham B4 7ET, UK
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7
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Retrospective quality by design r(QbD) for lactose production using historical process data and design of experiments. COMPUT IND 2022. [DOI: 10.1016/j.compind.2022.103696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Tsermoula P, Rostved Bechshøft M, Friis C, Balling Engelsen S, Khakimov B. Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing. Food Chem 2022; 405:134716. [DOI: 10.1016/j.foodchem.2022.134716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/10/2022] [Accepted: 10/20/2022] [Indexed: 11/27/2022]
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9
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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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10
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11
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The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104982] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03580-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109891] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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ATR-FTIR spectroscopy for in-line anomer concentration measurements in solution: A case study of lactose. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Gazi I, Kim H, Paterson AH, Huppertz T. Measuring viscosity of supersaturated lactose solutions using dynamic light scattering. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104596] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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17
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Chen Z, Wu T, Yang X, Yue F, Fu F. An exploration of the solvent- and acid-catalyzed mutarotation mechanisms of lactose in aqueous solution. NEW J CHEM 2020. [DOI: 10.1039/d0nj03660a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Exploration of the solvent- and acid-catalyzed mutarotation mechanisms of lactose to reveal the ease of the mutarotation varying with the acidity of the catalyst.
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Affiliation(s)
- Zeqin Chen
- College of Materials and Chemistry & Chemical Engineering
- Chengdu University of Technology
- Chengdu 610059
- People's Republic of China
- College of Chemistry and Chemical Engineering
| | - Tunyan Wu
- Chengdu Jinjiang Research Institute of Education Science
- Chengdu 610064
- People's Republic of China
| | - Xue Yang
- College of Materials and Chemistry & Chemical Engineering
- Chengdu University of Technology
- Chengdu 610059
- People's Republic of China
| | - Fen Yue
- College of Materials and Chemistry & Chemical Engineering
- Chengdu University of Technology
- Chengdu 610059
- People's Republic of China
| | - Fengping Fu
- College of Chemistry and Chemical Engineering
- China West Normal University
- Nanchong 637002
- People's Republic of China
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18
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Micron-size lactose manufactured under high shear and its dispersion efficiency as carrier for Salbutamol Sulphate. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.08.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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19
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Kravtsov VA, Kulikova IK, Bessonov AS, Evdokimov IA. Feasibility of using electrodialysis with bipolar membranes to deacidify acid whey. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12637] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Vitalii A Kravtsov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Irina K Kulikova
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Artem S Bessonov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Ivan A Evdokimov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
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20
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Smykov IT, Gnezdilova AI, Vinogradova Y, Muzykantova AV, Lyamina AK. Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals. FOOD SCI TECHNOL INT 2019; 25:451-461. [PMID: 30764668 DOI: 10.1177/1082013219830494] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals' size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals' microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P < 0.05) and improve the quality of the finished product.
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Affiliation(s)
- I T Smykov
- 1 All-Russian Scientific Research Institute for Butter- and Cheese making, Uglich, Russia
| | - A I Gnezdilova
- 2 Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia
| | - YuV Vinogradova
- 2 Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia
| | - A V Muzykantova
- 2 Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia
| | - A K Lyamina
- 2 Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia
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21
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Simone E, Tyler AII, Kuah D, Bao X, Ries ME, Baker D. Optimal Design of Crystallization Processes for the Recovery of a Slow-Nucleating Sugar with a Complex Chemical Equilibrium in Aqueous Solution: The Case of Lactose. Org Process Res Dev 2019. [DOI: 10.1021/acs.oprd.8b00323] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elena Simone
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Arwen I. I. Tyler
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Daniel Kuah
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Xiaofan Bao
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Michael E. Ries
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K
| | - Daniel Baker
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K
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22
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Darmali C, Mansouri S, Yazdanpanah N, Woo MW. Mechanisms and Control of Impurities in Continuous Crystallization: A Review. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b04560] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Christine Darmali
- Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia
| | - Shahnaz Mansouri
- Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia
| | - Nima Yazdanpanah
- Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Meng W. Woo
- Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia
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23
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Cheng S, Martínez‐Monteagudo SI. Hydrogenation of lactose for the production of lactitol. ASIA-PAC J CHEM ENG 2018. [DOI: 10.1002/apj.2275] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Shouyun Cheng
- Dairy & Food Science DepartmentSouth Dakota State University Brookings South Dakota
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