Crystallization kinetics of lactose recovered at sub-zero temperatures: A population balance model combining mutarotation, nucleation and crystal growth

Ruben Halfwerk*, Doekle Yntema, Jaap van Spronsen, K.J. Keesman, A. van der Padt

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

Abstract

Crystallization kinetics of lactose at sub-zero temperatures are modelled in this paper using a population balance model. There are two competing effects on the crystallization kinetics at low temperatures. On the one hand, mass transport and the rate of both mutarotation and nucleation are reduced, reducing the crystallization rate.
On the other hand, supersaturation is increased, which increases nucleation and crystal growth and thereby increases the crystallization rate. To explore this phenomenon, the crystal growth of α-lactose monohydrate at sub-zero conditions was modelled, including the effects of mutarotation and nucleation. The model is compared with experiments. It was found that stirring did not have a significant influence, indicating that the process was not limited by mass transfer. Mutarotation had a significant effect; the model showed fast depletion of α-lactose; at high lactose concentrations, the mutarotation of β-lactose could not keep up with this depletion.
Original languageEnglish
Article number111412
Number of pages16
JournalJournal of Food Engineering
Volume345
DOIs
Publication statusPublished - May 2023

Keywords

  • Lactose
  • Population balance model
  • Eutectic freeze crystallization
  • Kinetics
  • Mutarotation
  • Crystal growth

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