Ultrasound assisted ultrafiltration of whey using dual frequency ultrasound for intensified recovery of lactose

Khaire, Rajeshree A.; Sunny, Ashin A.; Gogate, Parag R.

doi:10.1016/j.cep.2019.107581

Cited by 14 publications

(5 citation statements)

References 26 publications

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“…Compared with single-frequency ultrasound, the simultaneous action of dual-frequency ultrasound will have a synergistic effect because as the cavitation threshold is reduced, more cavitation bubbles can be generated with greater intensity. Therefore, the destruction of cell walls is accelerated, and the process of substance extraction and permeation is promoted [12] , [13] , [14] . Moreover, dual-frequency ultrasound can overcome the uneven phenomenon of single-frequency ultrasound [15] , [16] .…”

Section: Introductionmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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Highlights Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. The 40 + 20 kHz 45° treatment maximally increased soybean protein content. Flavor of soymilk was improved by dual-frequency multi-angle ultrasonic treatment.

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Section: Introductionmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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“…Additionally, the size and distribution of lactose seeds significantly impact nucleation and growth rates in crystallization. Therefore, in addition to conventional methods, negative temperature procedures to favor crystal growth [10], ultrasound to diminish induction times for nucleation and increase crystallization rate [16][17][18], or a flow of CO 2 and N 2 gases to increase the nucleation rate and yield [19] can also be employed during the crystallization stage to enhance crystal production. While the primary objective of this technique is not necessarily to produce lactose-free products, its application in removing lactose from dairy products can significantly contribute to the production of lactose-free products obtaining two products with added value in a single process.…”

Section: Crystallization Techniquesmentioning

confidence: 99%

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title]

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This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactose-intolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries.

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“…Attempts were made to achieve high permeation flux and high separation efficiency through ultrasound assistance, optimization of operating conditions, and development of cleaned membranes. Use of ultrasound under optimal power was demonstrated to be able to reduce the fouling by 32% [ 44 ]. Sofuwani, Aslina, and Mazlina [ 45 ] found the lowest lactose rejection (77.71%) was achieved when adapting 5 kDa cross-flow hollow fiber ultrafiltration membrane and operation parameters of 0.55 bar trans-membrane pressure and 0.74 L min −1 feed flow rate.…”

Section: Production Of Lactose-free Dairy Productsmentioning

confidence: 99%

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Zheng

Han

et al. 2023

Foods

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With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.

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Ultrasound assisted ultrafiltration of whey using dual frequency ultrasound for intensified recovery of lactose

Cited by 14 publications

References 26 publications

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

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