The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization. Lactose solutions at 25% were sonicated in a continuous flow chamber at two different energy densities (9 and 50 J mL^-1) before the start of crystallization. Some of these lactose solutions were previously added with κ-carrageenan (0, 150 and 300 mg L^-1), with whey proteins (0.64%) or with both at the same time. Ultrasound sped up the rate of crystallization, decreased the crystal’s size and narrowed the crystal size distribution (CSD). The presence of whey proteins accelerated the process of crystallization but induced the formation of amorphous lactose. Likewise, the rate of lactose crystallization was improved by the addition of 150 mg L^-1 of carrageenan. Whereas, the combination of carrageenan and whey proteins generated the smallest crystals (6 μm), the narrowest CSD and minimized the formation of amorphous lactose.

乳糖结晶的常规过程被延长，难以控制并且晶体具有低质量。在这项工作中，评估了超声对水体系中乳糖结晶的影响。此外，研究了乳清蛋白（常见杂质）和κ-角叉菜胶（具有高水结合能力）的存在如何改变乳糖结晶过程。在开始结晶之前，将25％的乳糖溶液在连续流动室中以两种不同的能量密度（9和50 J mL ^-1）进行超声处理。这些乳糖溶液中的某些先前已加入κ-卡拉胶（0、150和300 mg L ^-1），乳清蛋白（0.64％）或同时使用。超声波加快了结晶速度，减小了晶体尺寸，并缩小了晶体尺寸分布（CSD）。乳清蛋白的存在加速了结晶过程，但诱导了无定形乳糖的形成。同样，通过加入150mg L ^-1的角叉菜胶，可以提高乳糖的结晶速率。而角叉菜胶和乳清蛋白的结合产生了最小的晶体（6μm），最窄的CSD并最小化了无定形乳糖的形成。