Abstract
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70C were carried out at different ultrasound powers (100, 125 and 150W). Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity.
Highlights
Efforts in the development of novel technologies have recently increased in order to meet consumer expectations for high quality food products
Thermosonication treatment, storage time and their interaction had an insignificant influence on the total solids, protein and fat content of yoghurt drinks (p>0.05)
Overall results indicated that the processing of milk with thermosonication treatment significantly increased viscosity while decreasing serum separation values of yoghurt drinks in comparison to conventional heat treatment (p
Summary
Efforts in the development of novel technologies have recently increased in order to meet consumer expectations for high quality food products. Pressure change in liquid forms small gas bubbles. These bubbles continue to expand, and a volume is reached where they cannot absorb more energy. At this point, a rapid condensation is obtained. Cavitation may result in pressure over 101 MPa, and large amounts of energy are released. This energy heats up regions around the bubbles and cause chemical reactions. Cavitation may occur in the applications of low frequency (20-100 kHz) and high power ultrasound used in food processing. High temperature (up to 5000 K) and pressure (up to 50 MPa) build up in cavitation bubbles (Jambrak, 2011). According to the effects they form in a medium, ultrasonic frequencies can be classified as low frequencyhigh power (20-100 kHz), medium frequency-medium power (100 kHz-1MHz) and high frequency-low power (1-10 Mhz) (Bhaskarachary et al, 2009)
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