Eight-channel ultrasonic device for non-invasive quality evaluation in packed milk

Elvira, Luis; Sampedro, L.; Espinosa, F. Montero de; Matesanz, J. Perianes; Gómez-Ullate, Y.; Resa, Pablo; Echevarria, Francisco Javier; Iglesias, José Ramón

doi:10.1016/j.ultras.2006.07.011

Cited by 20 publications

(8 citation statements)

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“…Similarly developments in the use of ultrasound for environmental remediation and treatment of sludge have been described elsewhere [48,66]. The applications of ultrasound for measuring the quality of fruit and vegetables [54], as a general measurement tool [25,30,52,70] and as a food safety monitoring tool [17,26,29] have been widely studied. For example, Benedito et al [4] have explored areas in cheese manufacturing where low intensity ultrasound (1 MHz frequency) could be applied and recommended that this technique could be used to determine the cut time for curd during rennet coagulation and to verify uniformity of ripening.…”

Section: Introductionmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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Ultrasonic processing in simple terms is the application of sound waves in the frequency range of 20 kHz-1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.

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Section: Introductionmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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“…In terms of yogurt manufacture, LIU is useful when following the fermentation process [71]. Microbial growth can induce variations in the ultrasonic propagation parameters in packed milk; hence, US are a prominent noninvasive tool to evaluate microbial contamination in milks [72].…”

Section: Low-intensity Ultrasoundsin Dairy Productionmentioning

confidence: 99%

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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“…The transmission method has been used by various researchers to determine the water content, fat content [113], particle size distribution [123], and various chemical compounds [113], melamine [114], microorganisms [136] in milk.…”

Section: Transmission Techniquementioning

confidence: 99%

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

et al. 2020

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Milk is a product that requires quality control at all stages of production: from the dairy farm, processing at the dairy plant to finished products. Milk is a complex multiphase polydisperse system, whose components not only determine the quality and price of raw milk, but also reflect the physiological state of the herd. Today’s production volumes and rates require simple, fast, cost-effective, and accurate analytical methods, and most manufacturers want to move away from methods that use reagents that increase analysis time and move to rapid analysis methods. The review presents methods for the rapid determination of the main components of milk, examines their advantages and disadvantages. Optical spectroscopy is a fast, non-destructive, precise, and reliable tool for determination of the main constituents and common adulterants in milk. While mid-infrared spectroscopy is a well-established off-line laboratory technique for the routine quality control of milk, near-infrared technologies provide relatively low-cost and robust solutions suitable for on-site and in-line applications on milking farms and dairy production facilities. Other techniques, discussed in this review, including Raman spectroscopy, atomic spectroscopy, molecular fluorescence spectroscopy, are also used for milk analysis but much less extensively. Acoustic methods are also suitable for non-destructive on-line analysis of milk. Acoustic characterization can provide information on fat content, particle size distribution of fat and proteins, changes in the biophysical properties of milk over time, the content of specific proteins and pollutants. The basic principles of ultrasonic techniques, including transmission, pulse-echo, interferometer, and microbalance approaches, are briefly described and milk parameters measured with their help, including frequency ranges and measurement accuracy, are given.

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Eight-channel ultrasonic device for non-invasive quality evaluation in packed milk

Cited by 20 publications

References 1 publication

Selected Applications of Ultrasonics in Food Processing

Selected Applications of Ultrasonics in Food Processing

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

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