Phonon Confinement Model to Measure the Average Sizes of Anatase Nanoparticles Synthesized by a Solvothermal Method Using H<sub>2</sub>O<sub>2</sub>

Viana, Bartolomeu C.; Gonçalves, Juliana Sousa; Santos, Valdemir Alexandre dos; Santos, Maria Rita de Morais Chaves; Longo, Elson; Santos, Francisco Eroni Paz dos; Matos, José Milton Elias de

doi:10.5935/0103-5053.20130136

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2020

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“…The difference found in distribution profile in these scores was due to the higher average of crystal sizes in the replicates of cited treatments throughout the crystallization process. Viana et al (2013) demonstrated the relationship between the nanocrystal size of titanium dioxide and the number of Raman waves recorded. Gao et al (2016) proposed a theoretical method to determine the effects on Raman spectrum for semiconductor nanocrystals.…”

Section: Resultsmentioning

confidence: 99%

Effect of sodium citrate on lactose crystallization in concentrated whey

Pereira

Melquíades

Stephani

et al. 2020

Int J of Dairy Tech

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Lactose crystallization, in concentrated whey, is considered a crucial step for drying efficiency as it impacts both production and spray dryer adhesion. The current study aimed to evaluate whether the addition of sodium citrate in concentrated whey may influence lactose crystallization during a simulated industrial condition. Based on the following results sodium citrate addition increases the final percentage of lactose crystallization in concentrated whey. Under practical conditions, dairy industries could add sodium citrate to the concentrated whey to improve lactose crystallization and powder stability (regarding stickiness and caking).

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Section: Resultsmentioning

confidence: 99%