Causes of growth rate inhibition in lactose
Access Status
Open access
Authors
Blyth, Kristy Michelle
Date
2013Supervisor
Prof. Gordon Parkinson
Prof. Mark Ogden
Dr Tuna Dincer
Type
Thesis
Education Level
Ph.D.
Metadata
Show full item recordAbstract
Lactose, a by-product of dairy processing, crystallizes slowly and unreliably. Purified lactose was obtained for baseline crystal growth behaviour. A new method to achieve this was developed. The impact of process-relevant impurities on crystal growth relative to the baseline was studied. Sugar phosphates were found to inhibit growth. Using inorganic salts it was found that ion pairs can have an impact on crystal habit. This may explain some of the discrepancies in the literature.
Department
Department of Chemistry
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