Influence of ultrasound frequency and power on lactose nucleation
| Autor: | Muthupandian Ashokkumar, Yanira I. Sánchez-García, Néstor Gutiérrez-Méndez, Timothy J. Mason |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Supersaturation
Materials science business.industry Sonication Kinetics Ultrasound Nucleation Analytical chemistry 04 agricultural and veterinary sciences 040401 food science Light scattering law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine chemistry law 030221 ophthalmology & optometry Crystallization Lactose business Food Science |
| Zdroj: | Journal of Food Engineering. 249:34-39 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2019.01.007 |
| Popis: | This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25% w/v) with traces of whey proteins (0.3%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (Cα-Cαs) from 0.19 to 8.25 g 100 g−1. The nucleation of lactose was monitored by light scattering. Results showed that application of ultrasound (US) modified both, the molecular-attachment frequency to form new nuclei (k) and the induction time. The ultrasound effect on lactose nucleation varied depending on the US-frequency or power applied. The most noticeable changes were observed at 44 kHz (11.13 J mL−1) since the number of nuclei formed (a) raised, the k-value increased to 0.1482 s−1, and the induction time decreased to 15 s. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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