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- Title
Süt İşlemede Ultrason Kullanımı.
- Authors
Mehenktaş, Cesur
- Abstract
Ultrasonic processing is one of the novel technologies in food industry. The term ultrasound refers to sound waves beyond the audible frequency range. When ultrasound passes through a liquid medium, a phenomenon known as acoustic cavitation occurs. Acoustic cavitation generates highly reactive radicals and intense physical forces such as microjets, shear forces, shock waves and turbulence. These effects of ultrasound are used in dairy processing for membrane cleaning, emulsion formation, homogenization, separation of milkfat, crystallization of milkfat and lactose, degassing, microbial and enzymatic activation/inactivation, ultrasonic imaging, process control, ultrasonic atomization, and alteration of functional properties. In this review, information about the concepts of ultrasound and acoustic cavitation along with the use of ultrasound technology in milk and dairy products is presented.
- Subjects
ULTRASONIC imaging; DAIRY processing; SOUND waves; FOOD science; SHOCK waves; LACTOSE; CAVITATION
- Publication
Academic Food Journal / Akademik GIDA, 2022, Vol 20, Issue 4, p474
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.1224848