Effects of Supersaturation and Temperature on the Growth of Lactose Crystals

Effect of galacto-oligosaccharide concentration on the kinetics of lactose crystallisation

“…2. When the growth rates for the various supersaturation levels and with no GOS added were compared with those available in the literature, they were found to be very comparable within the experimental scatter present in the literature data (Griffiths, Paramo, & Merson, 1982;Jelen & Coulter, 1973;McLeod, 2007;Shi, Liang, & Hartel, 1990). Evident is an overall exponential increase in crystal growth rate with increasing supersaturation.…”

Lactose: Crystallization, hydrolysis and value-added derivatives

“…Crystal surface integration is a critical factor in the formation of crystals, while the diffusion rate of a-lactose to the surface is not rate-limiting (Thurlby, 1976). The rate of lactose crystal growth is not much different from that of sucrose, when considering that the growth of lactose crystals occurs predominantly or solely on only one face-the bottom-of the pyramidal crystal (Bhargava & Jelen 1996;Jelen & Coulter, 1973a, 1973b. Several older investigations, especially in the Netherlands at the Cooperative Condensfabriek Friesland, focussed on the mechanisms and kinetics of the lactose crystal formation and growth in great detail (e.g.…”

Study of lactose crystallization in water‐acetone solutions

“…3 Results and discussion It was possible to see that the experimental results are better adjusted to the curves reported by Mullin [4] and Jelen and Coulter [14]. Figures 2 and 3 show lactose solubility data in water and acetone mixtures at different ratios and temperatures.…”