Ultrasound Assisted Engineering of Lactose Crystals

Dhumal, Ravindra S.; Biradar, Shailesh V.; Paradkar, Anant; York, Peter

doi:10.1007/s11095-008-9653-9

Cited by 101 publications

(82 citation statements)

References 33 publications

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“…Ultrasound has been widely reported to influence the primary nucleation process accelerating nucleation kinetics, this is typically expressed in terms of reducing the induction time and MSZW [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]. Ultrasound can also increase the rate of secondary nucleation, this is manifested as a reduction on the product crystal size distribution [20,22,24,31,32,[34][35][36][37][38][39][40][41][42][43]. Ultrasound can also influence crystal growth [20,25,26,36,40,[44][45][46] although the effect on crystal growth is not as dramatic as on nucleation and arises largely from enhanced mass transfer [46] and can influence crystal morphology.…”

Section: Introductionmentioning

confidence: 99%

“…These include the formation of local hot spots which arise from the large energy release on the collapse of cavitation bubbles creating highly localised regions of extremely high temperature and pressure [50,51], or due to rapid cooling which follows; shockwaves released from cavitation bubbles [52,53], promoting mass transfer and collisions between crystals and adjacent surfaces [54]. These effects of ultrasound on crystallisation have been demonstrated on pharmaceuticals and commodity chemicals including; lactose [35,39,42,55], alpha-dextrose monohydrate [20], glycine [48], p-aminobenzoic acid [47], adipic acid [28], benzoic acid [31], acetylsalicylic acid [27], protein [19] various food products [30,56,57] and in the crystallisation of inorganic materials such as potassium sulphate [26], potassium dihydrogen phosphate [32] and calcite [34]. Ultrasound has also been utilized in continuous crystallisation [28,[58][59][60].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

et al. 2017

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Sono-crystallisation has been used to enhance crystalline product quality particularly in terms of purity, particle size and size distribution. In this work, the effect of impurities and ultrasound on crystallisation processes (nucleation temperature, yield) and crystal properties (crystal size distribution determined by Focused Beam Reflectance Measurement (FBRM), crystal habit, filtration rate and impurity content in the crystal product by Liquid Chromatography-Mass Spectroscopy (LC-MS)) were investigated in bulk suspension crystallisation experiments with and without the use of ultrasound. The results demonstrate that ultrasonic intervention has a significant effect on both crystallisation and product crystal properties. It increases the nucleation rate resulting in smaller particles and a narrower Particle Size Distribution (PSD), the yield has been shown to be increase as has the product purity. The effect of ultrasound is to reduce the level acetanilide impurity incorporated during growth from a 2 mol% solution of the selected impurity from 0.85 mol% to 0.35 mol% and likewise ultrasound reduces the uptake of metacetamol from 1.88 mol% to 1.52 mol%.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

et al. 2017

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“…Ultrasound application results in a dramatic reduction in induction period, metastable zone width and altered supersaturation conditions. [10][11][12][13] This will have significant effect on co-crystallization process of non-congruent system like caffeine -maleic acid. The sonochemistry reports available to date on co-crystallization of caffeine -maleic acid have used organic solvents.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Caffeine/Maleic Acid Co-crystal by Ultrasound-assisted Slurry Co-crystallization

Apshingekar

Aher

Kelly

et al. 2017

Journal of Pharmaceutical Sciences

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ABSTRACT:A green approach has been used for co-crystallization of non-congruent co-crystal pair of caffeinemaleic acid using water. Ultrasound is known to affect crystallization hence the effect of high power ultrasound on the ternary phase diagram has been investigated in detail using a slurry co-crystallization approach. A systematic investigation was performed to understand how the accelerated conditions during ultrasound assisted co-crystallization will affect different regions of the ternary phase diagram.Application of ultrasound showed considerable effect on the ternary phase diagram; principally on caffeine/maleic acid 2:1 (disappeared) and 1:1 co-crystal (narrowed) regions. Also, the stability regions for pure caffeine and maleic acid in water were narrowed in the presence of ultrasound, expanding the solution region. The observed effect of ultrasound on the phase diagram was correlated with solubility of caffeine and maleic acid and stability of co-crystal forms in water.

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“…Probably the most significant application in this respect is the use of ultrasonic cutting devices. These machines utilize the high-frequency acoustic vibrations (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35) to provide a smooth and clean cut for both hard and soft cheeses, minimizing wastage [4,5,56]. Ultrasound has also been commercialized as a method of sealing milk containers and packages of grated cheese -in a process also referred to as ultrasonic welding, the temperature induced by the cavitation processes described above is sufficient to seal the plastic [38,83].…”

Section: Ultrasound In Dairy Processing Applicationsmentioning

confidence: 99%

“…The effects of several experimental conditions on the lactose crystallization process and the lactose crystal properties were investigated: these included the initial lactose concentration, vapor pressure of solution, temperature, ultrasonic frequency, intensity and duration and the presence of inhibitors. Dhumal et al [32] used ultrasoundassisted in-situ seeding for controlling the crystal growth, shape and size of lactose crystals. They suggested that sonocrystallization caused spontaneous supersaturation of lactose, which accelerated the growth of the seeds lengthwise leading to the formation of rod-shaped crystals.…”

Section: Ultrasonic Crystallization and Freezing (Sonocrystallization)mentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

164

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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Ultrasound Assisted Engineering of Lactose Crystals

Abstract: Ultrasound assisted in-situ seeding, followed by ordered growth in glycerin offers rapid technique for separation of nuclei induction from crystal growth yielding desirable characteristics for better dispersion and in-vitro deposition when employed as DPI carrier.

Cited by 101 publications

References 33 publications

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

Synthesis of Caffeine/Maleic Acid Co-crystal by Ultrasound-assisted Slurry Co-crystallization

The ultrasonic processing of dairy products – An overview

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