A mathematical model based parametric sensitivity analysis of an evaporative crystallizer for lactose monohydrate-Reference-Cited by-同舟云学术

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A mathematical model based parametric sensitivity analysis of an evaporative crystallizer for lactose monohydrate

Published:2016-01 Issue: Volume:97 Page:1-11
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Agrawal Shailesh,Paterson Tony,Jones Jim,McLeod Jeremy,Bronlund John

Funder

Foundation for Research Science and Technology

Government of New Zealand

Fonterra Cooperative Group

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference22 articles.

1. Multiscale modeling, simulation and validation of batch cooling crystallization;Abbas;Sep. Purif. Technol.,2007

2. Evaporative crystallization of alpha-lactose monohydrate;Agrawal,2012

3. Mathematical modelling and analysis of an industrial scale evaporative crystallizer producing lactose monohydrate;Agrawal;J. Food Eng.,2015

4. Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ;Arellano;Carbohydr. Res.,2004

5. Modelling industrial lactose crystallization;Butler,1998

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1. Implementing a one-dimensional quick model for dynamic simulation and economic analysis of a forced circulation crystallizer;Desalination;2023-11

2. Production and Uses of Lactose;Advanced Dairy Chemistry;2022

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4. Tailoring α/β Ratio of Pollen-Like Anhydrous Lactose as Ingredient Carriers for Controlled Dissolution Rate;Crystals;2021-08-31

5. Recovery of lactose from aqueous solution by application of ultrasound through millichannel;International Journal of Food Engineering;2021-04-20

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