Implementation of a kinetic model to study the influence of lactate and calcium on alpha-lactose monohydrate crystallization
Résumé
Lactose crystallization is an essential step in the manufacture of non-hygroscopic whey powders. A good control of this step is thus required to fulfill efficient product manufacture and achieve sufficient quality. The mechanism of lactose crystallization involves various distinct steps, that are nucleation, crystal growth and mutarotation. In 2009, Mimouni et al. developed a single kinetic model combining all of these steps. An approach coupling the study of the addition of various compounds to a supersaturated solution of lactose and the application of this model was implemented, and its results show that additives such as organic acids and minerals may influence both kinetics (nucleation, crystal growth and mutarotation) and granulometry of the obtained crystals. Results of this study should now be confirmed at an industrial scale and the effect of other compounds found in whey investigated.