Anti-solvent sonocrystallisation of lactose

Patel, Sanjaykumar R.; Murthy, Z.V.P.

doi:10.2478/v10176-011-0030-6

Cited by 18 publications

(20 citation statements)

References 15 publications

(25 reference statements)

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“…This disagreed with the previous statements that cavitation caused by power ultrasound affects the crystallization processing. For the crystallization in supersaturated liquid, Li and others () observed that a certain size of crystals is increased after employing the power ultrasound, which was contradictory when previous findings showing that the sizes of crystals were smaller with applying power ultrasound (Suzuki and others ; Patel and Murthy ).…”

Section: Acoustic Mechanisms Of Power‐ultrasound‐assisted Crystallizamentioning

confidence: 80%

“…Innovative methods like ultrasound‐assisted freezing (UAF), high‐pressure‐assisted freezing, and electrostatic assisted freezing (Woo and Mujumdar ) can have a better control of the crystallization process and improve crystal formation rate (Lakshmisha and others ; Norton and others ). For supersaturated crystallization, the crystallization process is slow (Raghavan and others ; Patel and Murthy ) and difficult to control. Although with the demand for different products, the conventional methods are optimized to achieve better crystallization results (Hartel and Shastry ), novel methods are also developed to better manage the crystallization process.…”

Section: Introductionmentioning

confidence: 99%

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Enhancement of Crystallization Processes by Power Ultrasound: Current State‐of‐the‐Art and Research Advances

Zhang

Sun

Zhu

et al. 2015

Comp Rev Food Sci Food Safe

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Power ultrasound-assisted crystallization, which is also called sonocrystallization, is a novel and effective method for enhancing crystallization processes compared to conventional processes. In both supercooled and supersaturated crystallization, power ultrasound can accelerate the nucleation rate and better control the formation and growth of crystals. Due to its high efficiency, power ultrasound has been applied in many fields. In this review, studies published in recent years on effects of power ultrasound in both supercooled and supersaturated crystallization processes are discussed, with focus on the widely accepted crystallization mechanism and modeling. The applications of power ultrasound in liquid ice crystallization, ice cream manufacture, fruit and vegetable preservation and sugar and food supersaturated crystallization are summarized, and challenges and trends for further development of the technology are presented.

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Section: Acoustic Mechanisms Of Power‐ultrasound‐assisted Crystallizamentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Enhancement of Crystallization Processes by Power Ultrasound: Current State‐of‐the‐Art and Research Advances

Zhang

Sun

Zhu

et al. 2015

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…The addition of nonsolvent compounds into whey concentrate (antisolvent crystallization) decreases the solubility of lactose, narrows the metastable zone, and reduces the induction times of nucleation. In general, the antisolvent crystallization improves the yield of crystallization and reduces the size of lactose crystals [20,32]. The main drawbacks of antisolvent crystallization are the large amounts of solvent used, and the expensive separation and purification steps required to remove the antisolvent from the product [5,9].…”

Section: Conventional Recovering Of Lactose From Wheymentioning

confidence: 99%

“…It has already been discussed that sonication favors the formation of supersaturation and modifies the metastable zone [13,14,30]. The effect of ultrasound on lactose supersaturation has been scarcely documented chiefly because almost all the studies on lactose sonocrystallization have been done in combination with nonsolvents that greatly modify the solubility of lactose (Table 1) [4,9,18,20,28,32]. The antisolvents used for these studies include ethanol, propanol, glycerol, and acetone, all of which decrease the solubility of lactose sharply and speed up the attainment of supersaturation [5].…”

Section: Effects On Lactose Supersaturation and Nucleationmentioning

confidence: 99%

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Sonocrystallization of Lactose from Whey

Sánchez-García¹,

Bhangu²,

Ashokkumar³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Whey is a by-product obtained from the cheese-making industry. This by-product is the primary source of high-value products such as whey protein concentrates and lactose. The partial removal of water from the whey is the first step in the recovery of lactose. Then, lactose in the concentrated whey is forced to crystallize through a cooling stage. This conventional process of crystallization is very slow up to 72 h accompanied by the generation of a mixture of lactose types (α, β, and amorphous) and low yield of lactose. These issues have been addressed through the seeding of lactose, the antisolvent crystallization, and more recently, by the crystallization of lactose assisted with low-frequency power ultrasound. Sonocrystallization is known to have a number of specific features that include the enhancement of the primary and secondary nucleation, as well as the development of smaller crystals with more uniform sizes and higher purity. Nowadays, there are a number of studies that provide relevant information on the effects of ultrasound on lactose crystallization, although some of these effects are still not fully understood. This book chapter discusses the current knowledge on lactose sonocrystallization and describes the basic principles of lactose crystallization and sonocrystallization.

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