@article{(Open Science Index):https://publications.waset.org/pdf/10008532,
	  title     = {Ultrasound Assisted Cooling Crystallization of Lactose Monohydrate},
	  author    = {Sanjaykumar R. Patel and  Parth R. Kayastha},
	  country	= {},
	  institution	= {},
	  abstract     = {α-lactose monohydrate is widely used in the pharmaceutical industries as an inactive substance that acts as a vehicle or a medium for a drug or other active substance. It is a byproduct of dairy industries, and the recovery of lactose from whey not only boosts the improvement of the economics of whey utilization but also causes a reduction in pollution as lactose recovery can reduce the BOD of whey by more than 80%. In the present study, levels of process parameters were kept as initial lactose concentration (30-50% w/w), sonication amplitude (20-40%), sonication time (2-6 hours), and crystallization temperature (10-20 oC) for the recovery of lactose in ultrasound assisted cooling crystallization. In comparison with cooling crystallization, the use of ultrasound enhanced the lactose recovery by 39.17% (w/w). The parameters were optimized for the lactose recovery using Taguchi Method. The optimum conditions found were initial lactose concentration at level 3 (50% w/w), amplitude of sonication at level 2 (40%), the sonication time at level 3 (6 hours), and crystallization temperature at level 1 (10 °C). The maximum recovery was found to be 85.85% at the optimum conditions. Sonication time and the initial lactose concentration were found to be significant parameters for the lactose recovery.
},
	    journal   = {International Journal of Chemical and Molecular Engineering},
	  volume    = {12},
	  number    = {2},
	  year      = {2018},
	  pages     = {58 - 61},
	  ee        = {https://publications.waset.org/pdf/10008532},
	  url   	= {https://publications.waset.org/vol/134},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 134, 2018},
	}