Ultrasonic characterization of lactose dissolution

Umut Yucel, John N. Coupland

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)28-33
Number of pages6
JournalJournal of Food Engineering
Volume98
Issue number1
DOIs
StatePublished - May 1 2010

All Science Journal Classification (ASJC) codes

  • Food Science

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