Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer

Authors

  • B. LIANG,

    1. Author Hartel is with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706. Authors Liang and Shi are with the Dept. of Food Science, Laval Univ., Quebec City, Quebec, Canada.
    Search for more papers by this author
  • Y. SHI,

    1. Author Hartel is with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706. Authors Liang and Shi are with the Dept. of Food Science, Laval Univ., Quebec City, Quebec, Canada.
    Search for more papers by this author
  • R.W. HARTEL

    1. Author Hartel is with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706. Authors Liang and Shi are with the Dept. of Food Science, Laval Univ., Quebec City, Quebec, Canada.
    Search for more papers by this author

  • Presented at the IFT Annual Meeting, Anaheim, CA, June, 1990.

  • This work supported by the Dept. of Food Science at the Univ. of Wisconsin-Madison and by a Hatch grant.

ABSTRACT

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.

Ancillary