Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

2013 ◽  
Vol 90 (7) ◽  
pp. 977-987 ◽  
Author(s):  
Ashwini Wagh ◽  
Marie K. Walsh ◽  
Silvana Martini
Keyword(s):  
High Intensity ◽  
Milk Fat ◽  
Crystallization Behavior ◽  
High Intensity Ultrasound ◽  
Anhydrous Milk Fat ◽  
Lactose Monolaurate

Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

2018 ◽  
Vol 121 (1) ◽  
pp. 1800200 ◽  
Author(s):  
Sandra Beyer Gregersen ◽  
Rikke Ploug Frydenberg ◽  
Marianne Hammershøj ◽  
Trine Kastrup Dalsgaard ◽  
Ulf Andersen ◽  
...  
Keyword(s):  
High Intensity ◽  
Milk Fat ◽  
Rapeseed Oil ◽  
High Intensity Ultrasound ◽  
Anhydrous Milk Fat ◽  
Oil Blends

scholarly journals Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology

2012 ◽  
Vol 30 (No. 2) ◽  
pp. 108-117 ◽  
Author(s):  
Z. Herceg ◽  
E. Juraga ◽  
B. Sobota-Šalamon ◽  
A. Režek-Jambrak
Keyword(s):  
High Intensity ◽  
Milk Fat ◽  
Treatment Time ◽  
Bovine Milk ◽  
Ultrasonic Waves ◽  
Statistical Experimental Design ◽  
High Intensity Ultrasound ◽  
Ultrasonic Probe ◽  
Optimal Value ◽  
Higher Temperature

High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters were varied according to the statistical experimental design. The centre composite design was used to design and optimise the experimental parameters: temperature (20, 40, and 60°C), amplitude (120, 90, and 60 µm), and time (6, 9, and 12 min). All analyses were performed immediately after sonication and after 3 days and 5 days of storage under refrigeration at 4°C. The factors that seem to affect substantially the inactivation of microorganisms in using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature of the treatment. The results achieved indicate a significant inactivation of microorganisms under longer periods of the treatment with ultrasonic probe, particularly in combination of higher temperature and amplitude. The output optimal value of total bacteria count was defined by Statgraphics where the lowest bacteria count was 3.688 log CFU/ml for the following specific ultrasound parameters: amplitude 120 μm, treatment time 9.84 min, and temperature 45.34°C.  

Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

2016 ◽  
Vol 86 ◽  
pp. 54-63 ◽  
Author(s):  
Jessica Mayumi Maruyama ◽  
Ashwini Wagh ◽  
Luiz Antonio Gioielli ◽  
Roberta Claro da Silva ◽  
Silvana Martini
Keyword(s):  
High Intensity ◽  
Crystallization Behavior ◽  
Palm Olein ◽  
Coconut Oil ◽  
High Intensity Ultrasound

scholarly journals Effect of CO 2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

2020 ◽  
Vol 97 (4) ◽  
pp. 363-375 ◽  
Author(s):  
Bhaskar Mani Adhikari ◽  
Tuyen Truong ◽  
Nidhi Bansal ◽  
Bhesh Bhandari
Keyword(s):  
Milk Fat ◽  
Crystallization Behavior ◽  
Anhydrous Milk Fat

Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

2011 ◽  
Vol 59 (6) ◽  
pp. 2689-2695 ◽  
Author(s):  
Rebekah M. Kerr ◽  
Xenia Tombokan ◽  
Supriyo Ghosh ◽  
Silvana Martini
Keyword(s):  
Sunflower Oil ◽  
Milk Fat ◽  
Crystallization Behavior ◽  
Anhydrous Milk Fat
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