| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277650 | Journal of Food Engineering | 2012 | 13 Pages |
Abstract
⺠A design strategy to optimize cooling crystallization for lactose refining was developed. ⺠Minimum fines were produced through effectively avoiding secondary nucleation. ⺠Existing industrial lactose refining was improved through fundamental research. ⺠CFD simulations enhanced understanding of the correlations between crystallizer mixing profile, crystallization kinetics and encrustation probability.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Shin Yee Wong, Rajesh K. Bund, Robin K. Connelly, Richard W. Hartel,