Nucleation of lactose using continuous orifice flow
| Autor: | Konrad R. Shaffer, Clive E Davies, Gerald Hebbink, Anthony H.J. Paterson |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Chemistry
0402 animal and dairy science Nucleation Orifice plate Reynolds number Crystal growth 04 agricultural and veterinary sciences Mechanics 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology Dilution Crystal symbols.namesake Crystallography 0404 agricultural biotechnology Orders of magnitude (time) symbols Body orifice Food Science |
| Zdroj: | International Dairy Journal. 61:148-154 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2016.06.001 |
| Popis: | This paper describes two methods used to produce a constant supply of super-saturated lactose solution with nuclei already present, required as the feed stream for a new design of a continuous crystalliser. Both methods involve cooling a hot saturated lactose solution to super-saturation and then passing it through an orifice or applying mechanical agitation to initiate nucleation. Orifice Reynolds number (Re) of 500 and 1000 and wait times subsequent to cooling of 0 and 1 h were used. Wait time and Re had no effect on nuclei numbers, but a wait time at an orifice Re of 1000 increased crystal size and decreased the span of the crystal size distribution, suggesting that these conditions produced faster growing crystals. In experiments with nucleation by mechanical agitation followed by dilution, crystal numbers were several orders of magnitude lower than for orifice nucleation, and resulted in a small span. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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