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
        }
}

Figures and Tables from this paper

High Power Ultrasound Processing in Milk and Dairy Products
Ultrasound has been known to create material changes through physical and chemical reactions. The homogenization effect of ultrasound is one of the most recognizable traits of the technology. This
Applications of ultrasound in processing of liquid foods: A review.
  • L. Paniwnyk
  • Materials Science, Medicine
    Ultrasonics sonochemistry
  • 2017
Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk.
TLDR
The findings show that this continuous ultrasound system, which is conducive to commercial scale-up, modifies the physical and functional properties of milk under the parameters used in this study and has potential use in dairy processing.
Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47
Low-frequency ultrasound has long been used to break and dissociate insoluble particles at a molecular level. In solution, power ultrasound of approximately 20 kHz generates sufficient shear to break
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 38 REFERENCES
The ultrasonic processing of dairy products — An overview
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.
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.
Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk.
TLDR
The influence of continuous flow high-intensity ultrasound on important milk components as a first step for future processing applications is described.
The effect of preheating on functionality of whey protein concentrates
Food emulsions need stable emulsion droplets over the life time of the product. The most useful protein would be the one that is resistant to gel formation and precipitation, but is still able to
Effect of hydration time of milk protein concentrate on cast Feta cheese texture
Cast Feta cheese was used as a model system to evaluate the suitability of several commercial milk protein concentrate (MPC) samples for manufacture of cheese. Three MPC samples with protein contents
Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing.
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.
...
1
2
3
4
...