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The ultrasonic processing of dairy products – An overview

Ashokkumar, M, Bhaskaracharya, R, Kentish, S, Lee, JY, Palmer, M and Zisu, B (2010) The ultrasonic processing of dairy products – An overview Dairy Science and Technology, 90 (2). pp. 147-168.

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Abstract

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. When these bubbles reach a critical size range, they collapse under near-adiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients.

Item Type: Article
Subjects : Chemical and Process Engineering
Divisions : Faculty of Engineering and Physical Sciences > Chemical and Process Engineering
Authors :
AuthorsEmailORCID
Ashokkumar, MUNSPECIFIEDUNSPECIFIED
Bhaskaracharya, RUNSPECIFIEDUNSPECIFIED
Kentish, SUNSPECIFIEDUNSPECIFIED
Lee, JYUNSPECIFIEDUNSPECIFIED
Palmer, MUNSPECIFIEDUNSPECIFIED
Zisu, BUNSPECIFIEDUNSPECIFIED
Date : March 2010
Identification Number : 10.1051/dst/2009044
Copyright Disclaimer : © INRA, EDP Sciences 2009
Depositing User : Symplectic Elements
Date Deposited : 18 Aug 2016 15:05
Last Modified : 18 Aug 2016 15:05
URI: http://epubs.surrey.ac.uk/id/eprint/811734

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