Presented at the IFT Annual Meeting, Anaheim, CA, June, 1990.
Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 848–854, May 1991
How to Cite
LIANG, B., SHI, Y. and HARTEL, R.W. (1991), Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer. Journal of Food Science, 56: 848–854. doi: 10.1111/j.1365-2621.1991.tb05397.x
This work supported by the Dept. of Food Science at the Univ. of Wisconsin-Madison and by a Hatch grant.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/16/90; revised 11/19/90; accepted 12/7/90.
The continuous crystallization kinetics for lactose have been determined. Specifically, a model incorporating the effects of growth rate dispersion (GRD) on particle dynamics has been employed to determine continuous crystallization kinetics from experimentally determined size distributions. The existence of GRD was verified by the excessive number of fines (< 50 μm) observed. Crystal size distributions were successfully modeled using a two component rate distribution indicating the existence of two distinct types of nuclei. These could be classed as fast-growers (product crystals) and slow-growers (fines). Nucleation and growth kinetics of these populations were determined and compared to other methods of determining kinetics.