Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation

Amara Ait Aissa, Mohammed Aider

Abstract


Full factorial experimental design was used to optimize the operating conditions of lactose converting into lactulose under electro-activation conditions. The ANOVA showed a high correlation coefficient R2 (0.9889) and a low root mean square error (1.4 ± 0.15%) values for the regression model of the experimental design, indicating the good predictive nature of the model. The obtained results after optimisation showed that the optimum electro-isomerization conditions are the electric current of 300 mA, temperature of 10 °C, and reactor configuration in which a cation exchange membrane separated the central compartment from the cathodic one in which the electro-isomerization reaction was conducted. According to the optimized conditions, the maximum lactose conversion into lactulose was 30 ± 1.23%. As by-products of the electro-activation, only small amounts of galactose were observed.


Keywords


lactose, lactulose, electro-activation, isomerisation

Full Text: PDF DOI: 10.5539/jfr.v3n1p70

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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