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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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Wijayasinghe R, Vasiljevic T, Chandrapala J. Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose. Foods 2023; 12:4397. [PMID: 38137201 PMCID: PMC10742404 DOI: 10.3390/foods12244397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/16/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
The inability of lactose to properly crystallize due to the presence of high amounts of salts poses significant hurdles for its downstream processing with some dairy waste streams such as acid whey. This study aimed to investigate the physicochemical and thermal behaviors of lactose in the presence of cations commonly present in acid whey. A model-based study was conducted, utilizing various cations (Mg, Ca, K, and Na) at concentrations (8, 30, 38, and 22 mM, respectively) that are typically found in acid whey. The research experiments were conducted using a factorial design. The thermal analysis of concentrated solutions revealed augmentation in the enthalpy of water evaporation in the presence of individual cations and their combinations in comparison with pure lactose (698.4 J/g). The degree of enthalpy increased following the order of Na+ (918.6 J/g), K+ (936.6 J/g), Mg2+ (987.0 J/g), Ca2+ (993.2 J/g), and their mixture (1005.4 J/g). This resulted in a substantial crystal yield decline in the exactly reversed order to that of the enthalpy. The greatest decline was observed in the presence of the salt mixture (63%) followed by Ca (67%) compared with pure lactose (79%). The yield reduction was also inversely related to the solubility of lactose. The presence of divalent cations appeared to play a role in the isomerization of lactose molecules observed using DSC and XRD diffractograms according to the disappearance of peaks related to β lactose. The effect of salts on the crystallization of lactose was a combination of cation-lactose interactions, changes in the solubility of lactose, ion-dipole interactions between water and cations, and changes in the structure of water molecules. By deviating the composition of acid whey, the crystallization of lactose can be enhanced, leading to the improved downstream processing of acid whey.
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Affiliation(s)
- Rangani Wijayasinghe
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (R.W.); (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (R.W.); (T.V.)
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC 3083, Australia
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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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4
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Nielsen EN, Skibsted LH, Yazdi SR, Merkel A, Ahrné LM. Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emilie N Nielsen
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
| | - Leif H Skibsted
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
| | - Saeed R Yazdi
- Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | - Arthur Merkel
- MemBrain s.r.o. (Membrane Innovation Centre) Pod Vinicí 87, 471 27 Stráž pod Ralskem Czech Republic
- Institute for Nanomaterials, Advanced Technologies and Innovation Technical University of Liberec Studentská 2 461 17 Liberec Czech Republic
| | - Lilia M Ahrné
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
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Merkel A, Vavro M, Ondrušek M, Voropaeva D, Yaroslavtsev A, Dvořák L, Stulac M, Bauer SA. Lactose mother liquor stream valorisation using electrodialysis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Nielsen EN, Merkel A, Yazdi SR, Ahrné L. The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Talebi S, Garthe M, Roghmans F, Chen GQ, Kentish SE. Lactic Acid and Salt Separation Using Membrane Technology. MEMBRANES 2021; 11:107. [PMID: 33546208 PMCID: PMC7913289 DOI: 10.3390/membranes11020107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 11/29/2022]
Abstract
Acid whey is a by-product of cheese and yoghurt manufacture. The protein and lactose within acid whey can be recovered using nanofiltration and electrodialysis, but this leaves a waste stream that is a mixture of salts and lactic acid. To further add value to the acid whey treatment process, the possibility of recovering this lactic acid was investigated using either low energy reverse osmosis membranes or an electrodialysis process. Partial separation between lactic acid and potassium chloride was achieved at low applied pressures and feed pH in the reverse osmosis process, as a greater permeation of potassium chloride was observed under these conditions. Furthermore, lactic acid retention was enhanced by operating at lower temperature. Partial separation between lactic acid and potassium chloride was also achieved in the electrodialysis process. However, the observed losses in lactic acid increased with the addition of sodium chloride to the feed solution. This indicates that the separation becomes more challenging as the complexity of the feed solution increases. Neither process was able to achieve sufficient separation to avoid the use of further purification processes.
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Affiliation(s)
- Sahar Talebi
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
| | - Michael Garthe
- Chemical Process Engineering, RWTH University, Forckenbeckstraße 51, 52074 Aachen, Germany; (M.G.); (F.R.)
| | - Florian Roghmans
- Chemical Process Engineering, RWTH University, Forckenbeckstraße 51, 52074 Aachen, Germany; (M.G.); (F.R.)
| | - George Q. Chen
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
| | - Sandra E. Kentish
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
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9
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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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10
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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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11
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Machado Canella MH, Dantas A, Blanco M, Raventós M, Hernandez E, Prudencio ES. Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109133] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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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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Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions. Food Chem 2019; 293:247-253. [PMID: 31151608 DOI: 10.1016/j.foodchem.2019.04.065] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 11/23/2022]
Abstract
Physicochemical and thermal characteristics of concentrated lactose solutions containing 0.05, 1, or 4% (w/w) of three acids commonly used in the food industry, i.e., lactic, citric, and phosphoric acid, were studied. Properties of both lactose and water were affected by all acids studied. Thermographic analysis showed that interactions between water and acids hindered evaporation of water from most of lactose solutions. This effect was mostly related to the formation of a strong hydration layer around lactose molecules by hydrogen bonds. Acid-induced hydrolysis of lactose into glucose and galactose varied depending on the concentration, hydrolytic power of acids and molecular interactions in the system. The study concluded that the varying physical, chemical, structural and thermal characteristics of lactose as affected by the presence of different acids was mainly due to the manipulation of water-lactose interactions, whereas the hydrolysis of lactose by the acids plays a smaller role.
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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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15
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Talebi S, Chen GQ, Freeman B, Suarez F, Freckleton A, Bathurst K, Kentish SE. Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Drapala KP, Murphy KM, Ho QT, Crowley SV, Mulcahy S, McCarthy NA, O'Mahony JA. Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders. J Dairy Sci 2018; 101:10743-10749. [PMID: 30292547 DOI: 10.3168/jds.2018-14836] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 08/02/2018] [Indexed: 11/19/2022]
Abstract
Acid whey (AW) is the liquid co-product arising from acid-induced precipitation of casein from skim milk. Further processing of AW is often challenging due to its high mineral content, which can promote aggregation of whey proteins, which contributes to high viscosity of the liquid concentrate during subsequent lactose crystallization and drying steps. This study focuses on mineral precipitation, protein aggregation, and lactose crystallization in liquid AW concentrates (∼55% total solids), and on the microstructure of the final powders from 2 independent industrial-scale trials. These AW concentrates were observed to solidify either during processing or during storage (24 h) of pre-crystallized concentrate. The more rapid solidification in the former was associated with a greater extent of lactose crystallization and a higher ash-to-protein ratio in that concentrate. Confocal laser scanning microscopy analysis indicated the presence of a loose network of protein aggregates (≤10 µm) and lactose crystals (100-300 µm) distributed throughout the solidified AW concentrate. Mineral-based precipitate was also evident, using scanning electron microscopy, at the surface of AW powder particles, indicating the formation of insoluble calcium phosphate during processing. These results provide new information on the composition- and process-dependent physicochemical changes that are useful in designing and optimizing processes for AW.
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Affiliation(s)
- Kamil P Drapala
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF; Dairy Processing Technology Centre, University College Cork, Cork, Ireland T12 K8AF
| | - Kevin M Murphy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Quang Tri Ho
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Shane V Crowley
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF
| | - Shane Mulcahy
- Arrabawn Co-Operative Society Ltd., Nenagh, Co. Tipperary, Ireland E45 XP86
| | - Noel A McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF; Dairy Processing Technology Centre, University College Cork, Cork, Ireland T12 K8AF.
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18
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Pandalaneni K, Amamcharla JK. Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity. J Dairy Sci 2018; 101:8805-8821. [PMID: 30055919 DOI: 10.3168/jds.2018-14846] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Accepted: 06/07/2018] [Indexed: 11/19/2022]
Abstract
The cooling rate of supersaturated lactose solution is one of the important parameters determining the yield and size distribution of lactose crystals. The influence of increasing cooling rate on lactose crystallization and quality of lactose crystals was evaluated in concentrated solutions prepared from deproteinized whey powder (DPW) and milk permeate powder (MPP). Concentrated permeates (DPW and MPP) with 60% (wt/wt) total solids were prepared by reconstituting permeate powders in water at 80°C for 2 h for lactose dissolution. Three cooling rates, 0.04°C/min (slow), 0.06°C/min (medium), and 0.08°C/min (fast) were studied in duplicate. A common rapid cooling step (80 to 60°C at 0.5°C/min) followed by slow, medium, and fast cooling rates were applied as per the experimental design from 60 to 20°C. After crystallization, the crystal slurry was centrifuged, washed with cold water, and dried. The dried lactose crystals were weighed to calculate the lactose yield. Final mean particle chord lengths were measured at the end of crystallization using focused beam reflectance measurement for slow, medium, and fast cooling rates, and observed to be not significantly different for DPW (27-33 µm) and MPP (31-34 µm) concentrates. Similarly, the lactose yield for slow, medium, and fast cooling rates in the DPW and MPP concentrates were in the range of 71 to 73% and 76 to 81%, respectively, and no significant difference between the 3 cooling rates was found. Qualitative analysis of dried lactose crystals exhibited no noticeable differences in the crystal purity with increasing cooling rate. This study evaluated the possibility of reducing the crystallization times by 8 h compared with current industrial practice without compromising the crystal yield and quality.
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Affiliation(s)
- K Pandalaneni
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506.
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Abstract
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca. These structural changes led to changes in the anomeric equilibrium of lactose, which manipulated the water-lactose behaviour and increased the crystallinity. Therefore, altering pH to 6·5 may be the solution to proper industrial processing of acid whey, enhancing the ability of lactose to crystallise properly.
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Chandrapala J, Vasiljevic T. Properties of spray dried lactose powders influenced by presence of lactic acid and calcium. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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