Crystallization kinetics of amorphous lactose, whey-permeate and whey powders.
Amorphous lactose, whey-permeate and whey powders have been converted to their crystalline forms by exposure to air at various temperatures and relative humidities. The total time required for sorption, induction and crystallization of these powders was observed by following the time-dependent mass change of the powders during treatment. These experiments have shown that higher temperatures and relative humidities lead to shorter crystallization times. Lactose crystallizes within 1 min at an air temperature of 100 degrees C and relative air humidity of 80%, whereas whey-permeate and whey powders requires up to 5 min at the same set of conditions. Thus, as previously described, the presence of proteins and salts in the whey-permeate and whey powders reduces the crystallization rate. The rate constants and activation energies have been determined over a range of temperatures and humidities to enable the calculation of crystallization times for the design of an industrial process that crystallizes whey and whey-permeate powders. Finally, the crystallization rates found in this work are sufficiently fast to be applicable in an industrial process that crystallizes whey and whey-permeate powders.
Ibach
Alexander
A
Institut für Thermische Verfahrenstechnik, Universität Karlsruhe TH, Postfach 6980, D-76128 Karlsruhe, Germany. a.ibach@gmx.de
Kind
Matthias
M
D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D006813:Humidity; D007700:Kinetics; D007785:Lactose / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D013696:Temperature; D000067816:Whey Proteins; D014961:X-Ray Diffraction
D008894:Milk Proteins; D011208:Powders; D000067816:Whey Proteins; D007785:Lactose