Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods

Juliano, Pablo; Kutter, Alexander; Li, Cheng; Swiergon, Piotr; Mawson, Raymond; Augustin, Mary Ann

doi:10.1016/j.ultsonch.2011.03.003

Cited by 97 publications

(45 citation statements)

References 17 publications

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“…Recent work has shown the ability of ultrasound in standing wave fields to initiate rapid separation of fat globules in recombined milk fat emulsions [6,18] and natural whole milk [7,19]. These studies have shown that ultrasound at frequencies greater than 600 kHz and energy levels up to 583 W/L do not disrupt the physical integrity of the milk fat globules [19].…”

Section: Introductionmentioning

confidence: 99%

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel

Leong

Johansson

Mawson

et al. 2016

Ultrasonics Sonochemistry

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The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5-20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed. Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz ultrasound removed 59 ± 2% of the fat contained in the initial sample, only 47 ± 2% was removed with 1 MHz after 3 ultrasound-assisted fractionation stages.

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Section: Introductionmentioning

confidence: 99%

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel

Leong

Johansson

Mawson

et al. 2016

Ultrasonics Sonochemistry

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“…The technique using ultrasound waves to initiate separation of fat globules from milk has been recently reported by Juliano et al [2,3] using a recombined emulsion and Leong et al [4] using natural milk. Milk fat separation rates many times faster than natural creaming have been reported using ultrasound.…”

Section: Introductionmentioning

confidence: 99%

“…It was observed that the input of ultrasound to the milk system resulted in heat generation over time, causing the overall system to increase in temperature. Studies by Juliano et al [2,3] demonstrated the enhanced ultrasonic-assisted fat separation using reconstituted milk fat emulsions at 400 kHz, 1 and 2 MHz ($35 W/L per transducer used). These studies were performed with an initial temperature of 35°C, on the supposition that the higher proportion of liquid milk fat at these temperatures would be more readily separable by ultrasound.…”

Section: Introductionmentioning

confidence: 99%

Temperature effects on the ultrasonic separation of fat from natural whole milk

Leong

Juliano

Johansson

et al. 2014

Ultrasonics Sonochemistry

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This study showed that temperature influences the rate of separation of fat from natural whole milk during application of ultrasonic standing waves. In this study, natural whole milk was sonicated at 600kHz (583W/L) or 1MHz (311W/L) with a starting bulk temperature of 5, 25, or 40°C. Comparisons on separation efficiency were performed with and without sonication. Sonication using 1MHz for 5min at 25°C was shown to be more effective for fat separation than the other conditions tested with and without ultrasound, resulting in a relative change from 3.5±0.06% (w/v) fat initially, of -52.3±2.3% (reduction to 1.6±0.07% (w/v) fat) in the skimmed milk layer and 184.8±33.2% (increase to 9.9±1.0% (w/v) fat) in the top layer, at an average skimming rate of ∼5g fat/min. A shift in the volume weighted mean diameter (D[4,3]) of the milk samples obtained from the top and bottom of between 8% and 10% relative to an initial sample D[4,3] value of 4.5±0.06μm was also achieved under these conditions. In general, faster fat separation was seen in natural milk when natural creaming occurred at room temperature and this separation trend was enhanced after the application of high frequency ultrasound.

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“…Juliano et al [56] demonstrated the concept of ultrasonic separation for natural whole milk in small test tubes of 7-mL volume and was later successful in scaling this process up to 6 L using a recombined milk emulsion [57]. Leong et al [69] established suitable ultrasonic parameters that enable successful separation of natural whole milk in large scale, demonstrating the importance of energy density and effectiveness of high-frequency ultrasound (1 and 2 MHz) to separate the small fat globules distributed in milk (*4 lm diameter).…”

Section: Ultrasonic Separation Of Fatmentioning

confidence: 99%

Ultrasonic Processing for Dairy Applications: Recent Advances

2014

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The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.

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Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods

Cited by 97 publications

References 17 publications

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel

Temperature effects on the ultrasonic separation of fat from natural whole milk

Ultrasonic Processing for Dairy Applications: Recent Advances

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