Study of lactose crystallization in vibrated bed using high and specific seeding
Keywords:crystallization, lactose, seeding, vibrated bed, statistical design.
Lactose crystallization is an operation addressed in several scientific studies and used in dairy industries to obtain a final product with high purity, even from impure solutions. Vibration agitation becomes a relevant factor in promoting mass transfer solution-crystalline surface and minimizing breakages and ruptures in the latter. The crystallization step can be triggered by the seeding of particles (fines) of the same substance to be crystallized, promoting greater control and uniform particle size. The objective of this work was to study the operation of crystallization of lactose in a vibrated bed, using high seeding with controlled structure and size (specific). A central composite design with subsequent optimization was used as a statistical tool. Optimum operating levels were obtained, which returned responses of average productivity of 119.0 ± 2.1% and average diameter of 8.06 ± 0.22×10-6 m, also promoting an increase in the average size of crystallization products (growth of 43.6%), which was not observed in the previous study such as seeding with milled commercial lactose.
Allen, T. (1990). Particle Measurement, 4th ed. London: Chapman and Hall. 1990, 806p.
Haase, G., & Nickerson, T.A. (1966). Kinetic reactions of a- and b-lactose. I. Mutarotation. Journal of Dairy Science, 49, 127–132.
Halfwerk R., Intema, D., Spronsen, J.V., & Van der Padt, A. (2021). A sub-zero crystallization process for the recovery of lactose. Journal of Food Engineering, 308, 110677.
Jones, A.G. (2002). Crystallization process systems. 1st ed. Oxford: Butterworth-Heinemann. 341p.
Malagoni, R.A. Crystallization of citric acid in a vibrated bed, Federal University of Uberlândia: 2010. PhD Program in Chemical Engineering, Uberlândia/MG, 2010.
Mersmann, A. (1995). Crystallization Technology Handbook. New York: Marcel Dekker. 691 p.
Patel, K.N., & Nickerson, T.A. (1970). Influence of sucrose on the mutarotation velocity of lactose. Journal of Dairy Science, 53, 1654–1958.
Shi, Y., Liang, B. & Hartel, R.W., (2006). Crystal refining technologies by controlled crystallization. United States patent US 2006/0128953 A1.
Teixeira, G.A., Malagoni, R.A., Gonçalves, R.V. & Finzer, J.R.D., (2020). Study of lactose crystallization in a vibrated bed with high seeding through a central composite design. Research, Society and Development, 9 (8).
Teixeira, G.A., Vieira, W. F., Finzer, J.R.D., & Malagoni, R.A. (2012). Operational optimization of anhydrous citric acid crystallization using large number of seed crystals. Powder Technology, 217, 634–640.
Wong, S.Y., Bund, R.K., Connelly, R.K., & Hartel, R.W. (2011). Determination of the dynamic metastable limit for α -lactose monohydrate crystallization. International Dairy Journal, 21, 839–847.
Wong, Y.S., & Hartel, R.W. (2014). Crystallization in lactose refining. A review. J. Food Sci. 79, 257–272.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.