Sonocrystallisation of lactose in concentrated whey
Whey concentrated to 32% lactose was sonicated at 30 °C in a non-contact approach at flow rates of up to 12 L/min. Applied energy density varied from 3 to 16 J/mL at a frequency of 20 kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Published: |
Elsevier
2014
|
| Online Access: | http://hdl.handle.net/20.500.11937/29738 |