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Kozlova O.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia ,

Piskaeva A.I. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Dolganyuk V.F. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Gavrilov B.G. , The Yaroslavl State Institute of Quality of Raw Materials and Foodstuff , Moskovskii pr. 76 a, Yaroslavl, 150030 Russia ,

Year 2013 Issue 2 DOI 637.345:664.9.047
Annotation The existing patented technologies of the production of lactulose were analyzed, and leading producers were defined. Crystalline lactulose was produced via the spray drying of lactulose solutions with various mass fractions of solids. The principal dependences of the finished product output on the drying temperature, the solution flow rate, the air flow rate generated by an aspirator, and the gas spray rate were studied. The results of analyzing the presented dependences allowed us to determine the optimal mass fraction of solids in a solution for spray drying. The results of studying the quantitative parameters of dry lactulose, including hygroscopicity, particle size, moisture content, and finished product solubility index, were presented.
Keywords lactulose, lactose, drying, solution, temperature, solution flow rate, air flow rate, mass fraction, solubility index
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Kozlova O.V. REGULARITIES OF THE DRYING OF LACTULOSE SOLUTIONS / Kozlova O.V., Piskaeva A.I., Dolganyuk V.F., Gavrilov B.G. // Food and Raw Materials. - 2013. - №2. - С. 22-29
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