CRYSTALLIZATION KINETICS OF ALPHA LACTOSE
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 38-42
- https://doi.org/10.1111/j.1365-2621.1976.tb01096.x
Abstract
Rates of lactose crystallization from solutions of constant alpha lactose concentration were determined at temperatures of 15–50°C. Commercially produced crystalline lactose was used as the seed material. Surface integration rather than diffusion of alpha lactose to the crystal surface was the rate controlling step under the experimental conditions. Correlations suitable for exploratory design of commercial crystallizers are given.Keywords
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