What is it about?
Lactose crystallisation from its supersaturated solution was affected by the addition of CO2 and N2 gases. Effect of CO2 was more pronounced than the N2 on the lactose crystal size and yield. Low power ultrasound enhanced the effect of gas during crystallisation of lactose
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Why is it important?
The present work opted for possibility of using low power ultrasound to enhance crystallisation mechanism without any cavitation effect.
Perspectives
Introducing gas can be a promising way to improve manufacturing process of various dairy products
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: INFLUENCE OF GAS ADDITION ON CRYSTALLISATION BEHAVIOUR OF LACTOSE FROM SUPERSATURATED SOLUTION, Food and Bioproducts Processing, March 2018, Elsevier,
DOI: 10.1016/j.fbp.2018.03.003.
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