Ultrasonic processing of dairy systems in large scale reactors.

@article{Zisu2010UltrasonicPO,
  title={Ultrasonic processing of dairy systems in large scale reactors.},
  author={Bogdan Zisu and Raman K Bhaskaracharya and Sandra E. Kentish and Muthupandian Ashokkumar},
  journal={Ultrasonics sonochemistry},
  year={2010},
  volume={17 6},
  pages={
          1075-81
        }
}
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Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion.…
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Hot topic: sonication increases the heat stability of whey proteins.
TLDR
It is shown that the application of ultrasound for a very short duration after such a heating step breaks down these aggregates and prevents their reformation on subsequent heating, thereby reducing the viscosity increase that is usually associated with this process.
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TLDR
The use of heat and microfluidization in combination could be used to stabilize WP against heat by producing microparticulated species that have different surface and colloidal properties compared with native WP.
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