Sonocrystallisation of lactose in concentrated whey

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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...

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Bibliographic Details
Main Authors:	Zisu, B., Sciberras, M., Jayasena, Vijay, Weeks, M., Palmer, M., Dincer, T.
Format:	Journal Article
Published:	Elsevier 2014
Online Access:	http://hdl.handle.net/20.500.11937/29738

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