Journal
ULTRASONICS SONOCHEMISTRY
Volume 21, Issue 4, Pages 1289-1298Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2014.01.007
Keywords
Ultrasound processing; Ultrasound separation; Dairy processing; Natural whole milk; Raw milk; Milk fat globules
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Funding
- Australian Research Council [LP110200499]
- Geoffrey-Gardiner Dairy Foundation
- Australian Research Council [LP110200499] Funding Source: Australian Research Council
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The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5 L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of similar to 20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at similar to 1.6 g fat/min. (C) 2014 Elsevier B.V. All rights reserved.
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