Influence of ultrasound frequency and power on lactose nucleation

Yanira I. Sánchez-García; Muthupandian Ashokkumar; Timothy J. Mason; Néstor Gutiérrez-Méndez

doi:10.1016/j.jfoodeng.2019.01.007

Influence of ultrasound frequency and power on lactose nucleation

Yanira I. Sánchez-García, Muthupandian Ashokkumar, Timothy J. Mason, Néstor Gutiérrez-Méndez

School of Health and Care

Research output: Contribution to journal › Article › peer-review

25 Citations (Scopus)

Abstract

This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25% w/v) with traces of whey proteins (0.3%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (C _α -C _αs ) from 0.19 to 8.25 g 100 g ⁻¹ . The nucleation of lactose was monitored by light scattering. Results showed that application of ultrasound (US) modified both, the molecular-attachment frequency to form new nuclei (k) and the induction time. The ultrasound effect on lactose nucleation varied depending on the US-frequency or power applied. The most noticeable changes were observed at 44 kHz (11.13 J mL ⁻¹ ) since the number of nuclei formed (a) raised, the k-value increased to 0.1482 s ⁻¹ , and the induction time decreased to 15 s.

Original language	English
Pages (from-to)	34-39
Number of pages	6
Journal	Journal of Food Engineering
Volume	249
Early online date	15 Jan 2019
DOIs	https://doi.org/10.1016/j.jfoodeng.2019.01.007
Publication status	Published - May 2019

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Funding

The Mexican Nacional Council of Science and Technology (CONACYT) supported this research through the grant conceded to Yanira I. Sánchez-García

Funders	Funder number
The Mexican Nacional Council of Science and Technology

Keywords

Lactose crystallization
Lactose nucleation
Sonocrystallization of lactose
Ultrasound frequency
Ultrasound power

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2019.01.007

Cite this

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title = "Influence of ultrasound frequency and power on lactose nucleation",

abstract = " This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25\% w/v) with traces of whey proteins (0.3\%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (C α -C αs ) from 0.19 to 8.25 g 100 g −1 . The nucleation of lactose was monitored by light scattering. Results showed that application of ultrasound (US) modified both, the molecular-attachment frequency to form new nuclei (k) and the induction time. The ultrasound effect on lactose nucleation varied depending on the US-frequency or power applied. The most noticeable changes were observed at 44 kHz (11.13 J mL −1 ) since the number of nuclei formed (a) raised, the k-value increased to 0.1482 s −1 , and the induction time decreased to 15 s.",

keywords = "Lactose crystallization, Lactose nucleation, Sonocrystallization of lactose, Ultrasound frequency, Ultrasound power",

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year = "2019",

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doi = "10.1016/j.jfoodeng.2019.01.007",

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AU - Sánchez-García, Yanira I.

AU - Ashokkumar, Muthupandian

AU - Mason, Timothy J.

AU - Gutiérrez-Méndez, Néstor

PY - 2019/5

Y1 - 2019/5

N2 - This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25% w/v) with traces of whey proteins (0.3%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (C α -C αs ) from 0.19 to 8.25 g 100 g −1 . The nucleation of lactose was monitored by light scattering. Results showed that application of ultrasound (US) modified both, the molecular-attachment frequency to form new nuclei (k) and the induction time. The ultrasound effect on lactose nucleation varied depending on the US-frequency or power applied. The most noticeable changes were observed at 44 kHz (11.13 J mL −1 ) since the number of nuclei formed (a) raised, the k-value increased to 0.1482 s −1 , and the induction time decreased to 15 s.

AB - This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25% w/v) with traces of whey proteins (0.3%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (C α -C αs ) from 0.19 to 8.25 g 100 g −1 . The nucleation of lactose was monitored by light scattering. Results showed that application of ultrasound (US) modified both, the molecular-attachment frequency to form new nuclei (k) and the induction time. The ultrasound effect on lactose nucleation varied depending on the US-frequency or power applied. The most noticeable changes were observed at 44 kHz (11.13 J mL −1 ) since the number of nuclei formed (a) raised, the k-value increased to 0.1482 s −1 , and the induction time decreased to 15 s.

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KW - Ultrasound power

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Influence of ultrasound frequency and power on lactose nucleation

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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