Application of ultrasound and high pressure in processing and analyzing milk

Abstract

S ciljem poboljšanja homogenizacije i očuvanja kemijskog sastava, proučeno je djelovanje ultrazvuka i visokih hidrostatskih tlakova na kravlje mlijeko. Cilj ovog rada bio je proučiti kako primjena ultrazvuka visokih intenziteta i visokih hidrostatskih tlakova utječe pri obradi i analizi mlijeka. Za obradu mlijeka korišten je ultrazvučni procesor maksimalne izlazne snage 100 W, ultrazvučna protočna ćelija maksimalne izlazne snage 1000 W i uređaj za visoki hidrostatski tlak. Za analizu i praćenje promjena u mlijeku korišten je ultrazvučni analizator kemijskog sastava mlijeka i uređaj za mjerenje raspodjele veličine čestica. Uzorci mlijeka bili su podvrgnuti utjecaju ultrazvuka visokih intenziteta i visokih hidrostatskih tlakova. Dobiveni rezultati pokazali su kako obrada mlijeka različitim parametrima ultrazvuka visokih intenziteta i različitim parametrima visokih hidrostatskih tlakova utječe na bolju homogenizaciju kravljeg mlijeka, a da pri tome ne dolazi do značajne promjene u kemijskom sastavu.The effect of ultrasound and high hydrostatic pressure on the cow's milk has been studied in order to improve the homogenization and the preservation of chemical composition. The goal of this paper was to study how the application of the high intensity ultrasound and high hydrostatic pressure affects the processing and analysis of milk. Ultrasonic processor, with maximum output power of 100 W, ultrasonic flow cell, with maximum power output 1000 W and device for high hydrostatic pressure were used for milk processing. Chemical composition ultrasonic milk analyzer and device for measuring particle size distribution were used to analyze and monitor changes in milk. Milk samples were exposed to the influence of high-intensity ultrasound and high hydrostatic pressure. The results showed that different parameters of high-intensity ultrasound and various parameters of high hydrostatic pressure in milk processing result in a better homogenization of cow's milk, while there is no significant change in the chemical composition