Advantages and disadvantages of high power ultrasound application in the dairy industry
Preservation of food with thermal sterilisation is usually the most common way nowadays. Besides the positive aim of preservation regarding microorganisms’ reduction, elevated temperature in processing simultaneously causes serious changes in nutritive and organoleptical properties of food. Loss of...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2009-12-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=69572 |
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| _version_ | 1849691934998659072 |
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| author | Mislav Muža Verica Batur Marija Badanjak Zoran Herceg Vesna Lelas Anet Režek Jambrak |
| author_facet | Mislav Muža Verica Batur Marija Badanjak Zoran Herceg Vesna Lelas Anet Režek Jambrak |
| author_sort | Mislav Muža |
| collection | DOAJ |
| description | Preservation of food with thermal sterilisation is usually the most common way nowadays. Besides the positive aim of preservation regarding microorganisms’ reduction, elevated temperature in processing simultaneously causes serious changes in nutritive and organoleptical properties of food. Loss of food quality is related to structure and texture deformations, modification of macromolecules and creation of new compounds coming from reactions that are catalised with temperature. One of the new non-thermal processes that can in large scale improve different processes in food industry is ultrasound. In the last five years, new applications of high power ultrasound (HPU) include inactivation of enzymes and microorganisms, assistance in membrane processes, improvement of dairy product texture, improvement of functional properties of proteins etc. High power ultrasound application is used in emulsification and milk homogenization, but in these processes the most important thing is to monitor possible negative effect like oxidation of fats, inactivation of valuable enzymes and denaturation of proteins. Controled and optimized application of ultrasound demands application of specific ultrasound frequency and optimal treatment time. Treatments should be performed at lower temperatures to avoid negative side effects on treated materials. |
| format | Article |
| id | doaj-art-b38353ac31ee4526b2f4e2fe91e89912 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2009-12-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-b38353ac31ee4526b2f4e2fe91e899122025-08-20T03:20:51ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252009-12-01594267281Advantages and disadvantages of high power ultrasound application in the dairy industryMislav MužaVerica BaturMarija BadanjakZoran HercegVesna LelasAnet Režek JambrakPreservation of food with thermal sterilisation is usually the most common way nowadays. Besides the positive aim of preservation regarding microorganisms’ reduction, elevated temperature in processing simultaneously causes serious changes in nutritive and organoleptical properties of food. Loss of food quality is related to structure and texture deformations, modification of macromolecules and creation of new compounds coming from reactions that are catalised with temperature. One of the new non-thermal processes that can in large scale improve different processes in food industry is ultrasound. In the last five years, new applications of high power ultrasound (HPU) include inactivation of enzymes and microorganisms, assistance in membrane processes, improvement of dairy product texture, improvement of functional properties of proteins etc. High power ultrasound application is used in emulsification and milk homogenization, but in these processes the most important thing is to monitor possible negative effect like oxidation of fats, inactivation of valuable enzymes and denaturation of proteins. Controled and optimized application of ultrasound demands application of specific ultrasound frequency and optimal treatment time. Treatments should be performed at lower temperatures to avoid negative side effects on treated materials.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=69572power ultrasound (HPU)dairy industrycavitationoxidationquality |
| spellingShingle | Mislav Muža Verica Batur Marija Badanjak Zoran Herceg Vesna Lelas Anet Režek Jambrak Advantages and disadvantages of high power ultrasound application in the dairy industry Mljekarstvo power ultrasound (HPU) dairy industry cavitation oxidation quality |
| title | Advantages and disadvantages of high power ultrasound application in the dairy industry |
| title_full | Advantages and disadvantages of high power ultrasound application in the dairy industry |
| title_fullStr | Advantages and disadvantages of high power ultrasound application in the dairy industry |
| title_full_unstemmed | Advantages and disadvantages of high power ultrasound application in the dairy industry |
| title_short | Advantages and disadvantages of high power ultrasound application in the dairy industry |
| title_sort | advantages and disadvantages of high power ultrasound application in the dairy industry |
| topic | power ultrasound (HPU) dairy industry cavitation oxidation quality |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=69572 |
| work_keys_str_mv | AT mislavmuza advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry AT vericabatur advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry AT marijabadanjak advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry AT zoranherceg advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry AT vesnalelas advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry AT anetrezekjambrak advantagesanddisadvantagesofhighpowerultrasoundapplicationinthedairyindustry |