Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream

Abstract

Considering the fact that ultrasonic waves mechanically cause the particle size to be smaller through cavitation phenomenon by creating frequent stresses induced by the formation and disintegration of bubbles in the fluid, so in this research, the effects of thermosonication (TS) variables including power (30–90 W at frequency of 24 kHz), time (1–6 min) and temperature (25–65 °C) on the average size of fat globules, emulsion stability, viscosity, hardness, adhesiveness, consistency and whiteness index of camel milk cream were investigated. The results showed that with increasing power, time and temperature of ultrasonication, the average size of fat globules decreased. By increasing the power and time, the emulsion stability increased while it decreased by increasing the temperature. The results of back-extrusion test showed that only the power-time interaction had significant positive effect on the hardness and adhesiveness (p < 0.05). The dynamic viscosity of the creams increased with increasing the time and temperature of ultrasonication. The optimum TS conditions with the lowest fat globule size, adhesiveness and highest emulsion stability, hardness, consistency and viscosity were 81 W, 5.9 min (energy density of 285 kJ/L) and 41 °C.