The emerging application of ultrasound in lactose crystallisation
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NOTICE: this is the author’s version of a work that was accepted for publication in Trends in Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Trends in Food Science and Technology, Vol. 38 (2014). DOI: 10.1016/j.tifs.2014.04.005
Ultrasonic processing is the industrial application of sound waves with a frequency above the upper limit of human hearing. Interest has arisen recently in the effects of ultrasound on the crystallisation of lactose as an innovative technology to improve its recovery and the control over its crystal properties. This not only will increase the financial profit for lactose manufacturers and improve the quality of lactose for specific applications, but will also improve the quality of end products manufactured with lactose as an ingredient.
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Dincer, Tuna (2000)Lactose is the major carbohydrate in milk. The presence of lactose in whey constitutes a significant pollution problem for dairy factories. At the same time, there is an increasing market for high quality crystalline ...
Dincer, Tuna; Parkinson, Gordon; Rohl, Andrew; Ogden, Mark (1999)In this study, the dimethyl sulfoxide (DMSO)-lactose system has been used to study the effect of lactose on the morphology of lactose monohydrate crystals. DMSO was used as the solvent as it greatly reduces the rate of ...
Zamanipoor, M.; Dincer, Tuna; Zisu, B.; Jayasena, Vijay (2013)The impact of ultrasound on promoting the crystallisation process including an increase in nucleation rate and the formation of more uniform crystals from a large number of substances has been reported in previous studies. ...