Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 558331
Title Measuring viscosity of supersaturated lactose solutions using dynamic light scattering
Author(s) Gazi, Inge; Kim, Hae; Paterson, Anthony H.J.; Huppertz, Thom
Source International Dairy Journal 102 (2020). - ISSN 0958-6946
DOI https://doi.org/10.1016/j.idairyj.2019.104596
Department(s) Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2020
Abstract

Viscosity is an important property in the crystallisation process of lactose from supersaturated solutions during lactose production. Viscosity, however, is difficult to measure for supersaturated solutions by conventional, invasive, rheological techniques. To overcome this issue, dynamic light scattering (DLS) was used, whereby latex particles were added to the sample as a tracer. From the known size and measured diffusion coefficient of the latex particles, viscosity of lactose solutions could be determined as a function of temperature (20–80 °C), lactose concentration (10–50 g α-lactose monohydrate 100 g−1 solution) and degree of supersaturation (−40 to +25 g α-lactose 100 g−1). When viscosity was expressed as a function of degree of supersaturation of α-lactose, curves at different temperatures collapsed onto a single master-curve. The results highlight the potential of DLS with latex tracer particles as a convenient and reliable tool for measuring viscosity of even strongly supersaturated solutions of lactose.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.