TITLE

The effect of the salt content on the crystallization behaviour and sorption fingerprints of spray-dried lactose

AUTHOR(S)
Imtiaz-Ul-Islam, Md.; Langrish, Tim
PUB. DATE
December 2008
SOURCE
Food & Bioproducts Processing: Transactions of the Institution o;Dec2008, Vol. 86 Issue 4, p304
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Different types of salts in various proportions affect lactose crystallization. In this study, two common monovalent salts, NaCl and KCl, were used at lactose:salt ratios of 5:2 and 5:1 (w/w) to observe the change in crystallization behaviour of the mixtures compared with that of pure lactose obtained from spray drying. The same operating conditions (170°C inlet air temperature, 38 m3/h main air flow rate, feed pump rate 11 ml/min, nozzle air flow rate of 473 L/h) were maintained for each run in a Buchi (B-290) Mini Spray Dryer to compare the behaviour of different feed compositions. To analyse the crystallization behaviour of each spray-dried product, Moisture Sorption Characteristic diagrams and Moisture Sorption Finger-prints were used, and Scanning Electron Microscopy (SEM) micrographs of the samples have also been carried out. The results show that, at lower salt contents (lactose:salt=5:1), both lactose/salt mixtures showed the highest change in moisture content, but there was significant difference in sorption behaviour at higher salt contents for both salts. Among all the lactose/salt powders, the lactose:NaCl mixture at a ratio of 5:2 was found to be the most crystalline product in nature.
ACCESSION #
36152517

 

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