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Poster De Conférence Année : 2014

Impact of some minerals and organic acids on lactose crystallization

Résumé

Lactose crystallization is a critical step in the processing of whey and permeates, concentrated by evaporation, before spray drying. Despite, numerous experimental studies, understanding and mastering of this unit operation remain a challenge for both industrial and scientific communities. In order to study the effects of whey constituents on lactose crystallization, a model based on population balance and taking into account mutarotation was implemented. Outputs were the nucleation constants (B0, kn0) and the growth rate constants (k g0, g0). Batch crystallization of a lactose solution (70 g.100 g 1 water) was studied with and without addition of various organic acids, salts, galactose and proteins. Kinetics and crystal size distributions were monitored using refractometry and laser light scattering. Factorial analysis of the results highlighted that the presence of organic acids (lactate, citrate) leads to faster crystallization and confirmed the fact that whey proteins are slowing down the crystal growth step. The results of this study make a contribution towards a better understanding of lactose crystallization.
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Dates et versions

hal-01209592 , version 1 (02-10-2015)

Identifiants

  • HAL Id : hal-01209592 , version 1
  • PRODINRA : 255941

Citer

Gwénolé Gernigon, Fabien Baillon, Fabienne Espitalier, Cécile Le Floch-Fouéré, Pierre Schuck, et al.. Impact of some minerals and organic acids on lactose crystallization. Minerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. , 2014. ⟨hal-01209592⟩
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