Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk

Zisu, B, Schleyer, M and Chandrapala, J 2013, 'Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk', International Dairy Journal, vol. 31, no. 1, pp. 41-43.


Document type: Journal Article
Collection: Journal Articles

Title Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk
Author(s) Zisu, B
Schleyer, M
Chandrapala, J
Year 2013
Journal name International Dairy Journal
Volume number 31
Issue number 1
Start page 41
End page 43
Total pages 3
Publisher Elsevier
Abstract Concentrated skim milk was treated with high intensity low frequency ultrasound (20 kHz) to lower viscosity through a process of acoustic cavitation. Batch sonication for 1 min at 40-80 W, and continuous treatment delivering an applied energy density of 4-7 J mL-1, reduced the viscosity of medium-heat skim milk concentrates containing 50-60% solids. Viscosity was reduced by approximately 10%, but this improved to >17% in highly viscous age thickened material. Sonication also changed the shear thinning behaviour at shear rates below 150 s-1. Although ultrasound lowered the viscosity of skim milk concentrated to ≥50% solids, the treatment could only delay the rate of thickening once the ageing process was established. It was only when ultrasound was activated during concentration that sonication prevented the viscosity of skim milk concentrates from increasing rapidly.
Subject
Food Sciences
Keyword(s) Acoustic cavitations
Ageing process
Continuous treatments
Energy density
High intensity
Low-frequency ultrasound
Lower viscosities
Skim milks
DOI - identifier 10.1016/j.idairyj.2012.04.007
Copyright notice © 2012 Elsevier Ltd. All rights reserved
ISSN 0958-6946
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