Assessing the rate of solid-phase crystallization for lactose: The effect of the difference between material and glass-transition temperatures

Langrish, T.A.G.

doi:10.1016/j.foodres.2008.04.010

Cited by 49 publications

(29 citation statements)

References 44 publications

(57 reference statements)

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“…Such work may necessitate redesign of the stirrer inside the fluidized bed. The aim of the redesign is to make the rotational speed of the stirrer faster, and the effect of the shape and the position of the stirrer will be studied [8].…”

Section: Discussionmentioning

confidence: 99%

“…A diaphragm pump (Type: N022Sve, 220 V, 50 Hz, 0.08 kW, Dwyer Instruments Inc., USA) was used to move air into the fluidized bed and through the powder. Before the air was pumped into the fluidized bed, the temperature of the air was controlled by a water bath, which was kept at 25°C, and the humidity was controlled by bubbling the air through a bottle, which contained a saturated NaCl solution or a saturated CaCl 2 solution to get different air humidities (70-75% relative 346 Z. Liang, T. Langrish humidity for NaCl solution and 30-35% relative humidity for CaCl 2 solution) [8,15]. The line diagram in Figure 1 shows the apparatus that was used to treat skim milk powder.…”

Section: Methodsmentioning

confidence: 99%

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Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

Liang

Langrish

2010

Dairy Sci. Technol.

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-A stirred fluidized bed has been used with the aim of crystallizing skim milk powder from spray drying without caking the powders. The skim milk powder was crystallized in a stirred fluidized bed, then a sorption box was used to characterize the stability and a standard flow tester for dairy powders was used to measure the flowability. The results showed that the samples from the fluidized bed did not adsorb as much water as the original samples, suggesting that the samples from the fluidized bed were more stable than the original samples. The results of the flowability tests showed that the samples from the stirred fluidized beds were significantly more free flowing than either the caked samples from the sorption box or the original samples. This preliminary study indicates that fluidized-bed processing is a promising method for crystallizing some dairy powders.lactose / crystallization / fluidization / sorption / flowability / dairy powderRésumé -Contrôle de la cristallisation et du mottage d'une poudre de lait écrémé en lits fluidisés. Étude préliminaire. Un lit fluidisé agité mécaniquement a été utilisé dans le but d'obtenir la cristallisation d'une poudre de lait écrémé après séchage par atomisation et d'éviter la prise en motte de la poudre. Après cristallisation de la poudre de lait écrémé en lit fluidisé agité, une boîte de sorption a été utilisée pour caractériser sa stabilité et l'écoulement a été mesuré dans un testeur classique pour les poudres laitières. Les résultats ont montré que les échantillons obtenus après passage sur lit fluidisé n'absorbaient pas autant d'eau que les échantillons originels, ce qui suggère une plus grande stabilité des échantillons obtenus par lit fluidisé. Les tests d'écoulement ont montré que les échantillons obtenus après passage sur lit fluidisé étaient significativement plus libres d'écoulement que les échantillons pris en motte de la boîte de sorption ou que les échantillons originels. Cette étude préliminaire indique que le traitement par lit fluidisé est une méthode prometteuse pour réaliser la cristallisation de certaines poudres laitières.lactose / cristallisation / fluidisation / sorption / écoulement / poudre laitière

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

Liang

Langrish

2010

Dairy Sci. Technol.

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“…According to Langrish (2008), stickiness of spray dried lactose occurs at 10-20 K above the glass transition temperature, contributing to increase of viscosity at these temperatures, as shown in Figure 4 which illustrated the sorption experiments on spray dried-lactose as compared to calculated values.…”

Section: Skim Milk Powdersmentioning

confidence: 95%

“…Meanwhile, Langrish (2008) has reported that the process of amorphous lactose inside spray dryers can be split into at least two stages. The two stages include, firstly, the process of solid-phase crystallization, and secondly, the possibility of crystallization in the liquid phase as the liquid droplets dry out, and the solids concentration and saturation levels inside them increase.…”

Section: Skim Milk Powdersmentioning

confidence: 99%

“…This reverse reaction in the impact of crystalline lactose on walls, where the surfaces of lactose become heated, transforming the surface material back into an amorphous form that is sticky. Langrish (2008), suggested an extension to this figure3, because not only is the process of crystallization from the rubbery state is likely to be affected (f(T,t)) by the temperature (T) and time (t), but the process is also likely to be affected by the material moisture content, which in turn will be affected by the time scales for transformation forwards and backwards from the crystalline and amorphous state.…”

Section: Skim Milk Powdersmentioning

confidence: 99%

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The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review

Abbas¹,

Lasekan²,

Khalil³

2010

MAS

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This paper emphasized the significance of the glass transition temperature (Tg) by highliting its applications in drying (hot air and freeze drying) for various food systems such as skim milk powders, rice kernels, starch and sugar products and some freeze-dried products such as strawberries and surimi. The study revealed that the major components of the specified foods (which consist of mixture of ingredients), for example lactose in skim milk powder and sucrose in sugar mixtures, will influence the glass transition temperature of the food. Moreover, Tg is an important parameters for determining the optimum processing conditions of dried products. Thus, it is used in designing drying equipment to meet the purpose. In general, Tg affects the physical properties of food such as stickiness, caking and agglomeration. The effect of moisture content on Tg was covered by almost all studies focusing on Tg of foods. Meanwhile, the effect of pressure on Tg was not well covered due to its scarce availability in the existing literature. In term of test methods for determining the Tg of foods, it seems that not all test methods are suitable for certain type of foods, accordingly, more study on the recommended test methods should be carried out.

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Lactose: Chemistry, Processing, and Utilization

Hourigan

Lifran

et al. 2013

Advances in Dairy Ingredients

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Assessing the rate of solid-phase crystallization for lactose: The effect of the difference between material and glass-transition temperatures

Cited by 49 publications

References 44 publications

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review

Lactose: Chemistry, Processing, and Utilization

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