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Updated: Jul 24, 2025

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通过低温结晶过程从模拟的乳酸乳清透物中回收乳糖
Ruben Halfwerk1, Doekle Yntema2, Jaap Van Spronsen3
1Wetsus, European Centre of Excellence for Sustainable Water Technology, Oostergoweg 9, 8911 MA Leeuwarden, the Netherlands; Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
Journal of dairy science
|July 7, 2023
概括
这项研究提出了一种新的零度以下结晶技术,用于从dellactosed乳清透中恢复乳糖. 这种方法显著增加了乳糖产量,减少了浪费,为这种乳制品副产品提供了有价值的新应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 乳制品加工 乳制品加工
背景情况:
- 乳糖酸乳清透是一种乳制品副产品,含有高乳糖含量 (约. 20 个重量百分点).
- 目前乳糖回收的局限性是由于高矿物质含量,粘度和湿透性质.
- 现有的应用是低价值的,导致大量的废物产生.
研究的目的:
- 调查一种新的分离技术,以提高乳糖从dellactosed乳清透物中恢复.
- 评估在零度以下温度下结晶的可行性.
- 提高乳制品加工副产品的利用率.
主要方法:
- 开发和应用一个零度以下结晶过程.
- 对乳糖结晶动力学和晶体形态学的分析.
- 在低温下监测矿物沉量 (酸).
主要成果:
- 在零度以下条件下成功实现了乳糖结晶.
- 获得了鱼形乳糖晶体,平均尺寸为23-31微米.
- 在最初的24小时内观察到有限的酸降水.
- 与纯乳糖溶液相比,乳糖结晶率显著增加.
- 在24小时内,获得了85%的乳糖产量.
- 在这个系统中,突变旋转并没有限制速度.
结论:
- 零度以下结晶是一种有效的方法,可以从乳糖浸透中恢复高产的乳糖.
- 这种技术克服了与矿物沉和结晶动力学相关的局限性.
- 该过程提供了一种可持续且经济可行的解决方案,用于提升乳制品副产品的价值.
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