Ultrasonic processing of dairy systems in large scale reactors

Ultrasonics Sonochemistry
Bogdan ZisuMuthupandian Ashokkumar

Abstract

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 degrees C for 1 min or 85 degrees C ...Continue Reading

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Citations

Apr 8, 2014·Ultrasonics Sonochemistry·Pablo JulianoTanoj Kumar Singh
May 6, 2014·Ultrasonics Sonochemistry·Bogdan ZisuTuna D Dincer
Mar 18, 2011·The Journal of Dairy Research·Bogdan ZisuMuthupandian Ashokkumar
Jan 19, 2013·The Journal of Dairy Research·Jayani ChandrapalaMuthupandian Ashokkumar
Jan 26, 2011·Ultrasonics Sonochemistry·Jayani ChandrapalaMuthupandian Ashokkumar
May 7, 2016·Ultrasonics Sonochemistry·Chinmay N Gajendragadkar, Parag R Gogate
Sep 16, 2014·Ultrasonics Sonochemistry·Muthupandian Ashokkumar
Oct 16, 2012·Journal of Dairy Science·J ChandrapalaM Ashokkumar
Jan 16, 2014·Annual Review of Food Science and Technology·Sandra Kentish, Hao Feng
Sep 8, 2016·The Journal of Dairy Research·Jayani Chandrapala, Bogdan Zisu
Sep 25, 2016·Food Chemistry·Nguyen H A Nguyen, Skelte G Anema
Nov 23, 2017·Physical Chemistry Chemical Physics : PCCP·Wu LiGregory J O Martin
Oct 24, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jitao YangNa Han
Nov 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Siyi LvSiyi Pan
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Milad FathiDavid Julian McClements
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Wenjie GaoQingran Meng
Apr 2, 2021·Critical Reviews in Food Science and Nutrition·Shaozong WuSong Miao
May 5, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Xin HuWei Lan
Jan 9, 2018·International Journal of Biological Macromolecules·Amir AmiriNafiseh Soltanizadeh
Apr 6, 2017·Ultrasonics Sonochemistry·Filipe GomesDavid Fernández Rivas
Dec 19, 2018·Ultrasonics Sonochemistry·Karen Cristina Guedes Silva, Ana Carla Kawazoe Sato
Jan 16, 2019·Ultrasonics Sonochemistry·Xiaotong LiCarol Sze Ki Lin
Jan 14, 2017·Ultrasonics Sonochemistry·L Paniwnyk
Aug 7, 2018·Ultrasonics Sonochemistry·Thomas S H LeongMuthupandian Ashokkumar
Feb 13, 2018·Ultrasonics Sonochemistry·Sara H M C MonteiroAdriano G Cruz

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