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Ultrasonic characterization of lactose dissolution

Authors
Journal
Journal of Food Engineering
0260-8774
Publisher
Elsevier
Publication Date
Volume
98
Issue
1
Identifiers
DOI: 10.1016/j.jfoodeng.2009.12.003
Keywords
  • Ultrasound
  • Lactose
  • Sensor
  • Dissolution
  • Mixing

Abstract

Abstract The ultrasonic properties (at 2.25 MHz) of lactose solutions and suspension of lactose crystals ( d ∼ 50 μm) were measured as a function of concentration (0–40 wt.%). Ultrasonic velocity increased linearly with concentration regardless of the state of dissolution of the lactose crystals while ultrasonic attenuation was low and concentration-independent when the lactose was dissolved and increased approximately linearly with the concentration of suspended crystals. Therefore the amount of lactose present and the state of dissolution can be determined simultaneously with single ultrasonic sensor. A sensor based on this principle was applied to a stirred tank and used to measure the time taken to mix powdered lactose into a solution and the time for the added lactose to dissolve.

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