The application of ultrasonic spectroscopy to the study of the gelation of milk components

Corredig, Milena; Alexander, Marcela; Dalgleish, Douglas G.

doi:10.1016/j.foodres.2003.12.011

Cited by 50 publications

(38 citation statements)

References 34 publications

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“…In general, an increase in attenuation occurs at the early stages of the aggregation when enough casein micelles have been destabilized by the rennet enzyme [7]. Attenuation of sound seems to be less sensitive to changes in the structure of the gel once the gel has formed [7].…”

Section: Ultrasonic Spectroscopymentioning

confidence: 98%

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

Alexander¹,

Corredig²

2007

Lait

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-Many of the techniques currently employed to study the aggregation of dairy systems are either invasive or not able to identify changes at the early stages of aggregation. Recently, diffusing wave spectroscopy (DWS) and ultrasonic spectroscopy (US) have shown promise as samples can be observed in situ without any preparation or disruption. With DWS measurements we can obtain information on size, spatial correlation between the colloidal particles and their movement. With high resolution ultrasonic spectrometers the velocity or attenuation of a sound wave propagating through the sample can be observed while physical chemical changes occur to the sample (for example, gelation, phase separation). DWS and US have been recently employed in the study of the interactions between proteins and other ingredients in milk-based systems. Although the changes observed during the measurements of complex systems such as milk are still to be fully understood, it is clear that these spectroscopic techniques present great potential to derive further information on the dynamics of change in aggregating systems. ultrasonic spectroscopy / diffusing wave spectroscopy / colloidal aggregationRésumé -Méthodes spectroscopiques pour déterminer in situ les changements dans les systèmes laitiers : ultrasons et diffraction de la lumière. Beaucoup de techniques actuellement employées pour étudier l'agrégation des systèmes laitiers sont soit invasives, soit incapables d'identifier les changements au tout début de l'agrégation. Récemment, la spectroscopie de diffusion d'ondes (DWS) et la spectroscopie ultrasonique (US) se sont avé-rées prometteuses puisque les échantillons peuvent être observés in situ sans préparation ni destruction. Avec les mesures DWS, on peut obtenir des informations sur la taille, la corrélation spatiale entre les particules et leurs mouvements. Avec les spectromètres ultrasoniques à haute résolution, on peut observer la vitesse ou l'atténuation d'une onde sonore se propageant au travers de l'échantillon pendant que les changements physico-chimiques ont lieu dans l'échantillon (par exemple gélification, séparation de phase). La DWS et l'US ont été récemment employées dans l'étude des interactions entre protéines et autres ingrédients dans les systèmes à base de lait. Bien que les changements observés au cours de la mesure de systèmes complexes comme le lait ne soient pas encore complètement compris, il est clair que ces techniques spectroscopiques présentent un potentiel important pour obtenir des informations sur la dynamique des changements dans les systèmes s'agrégeant. spectroscopie ultrasonique / spectroscopie DWS / agrégation

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Section: Ultrasonic Spectroscopymentioning

confidence: 98%

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

Alexander¹,

Corredig²

2007

Lait

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“…Probably the most significant application in this respect is the use of ultrasonic cutting devices. These machines utilize the high-frequency acoustic vibrations (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35) to provide a smooth and clean cut for both hard and soft cheeses, minimizing wastage [4,5,56]. Ultrasound has also been commercialized as a method of sealing milk containers and packages of grated cheese -in a process also referred to as ultrasonic welding, the temperature induced by the cavitation processes described above is sufficient to seal the plastic [38,83].…”

Section: Ultrasound In Dairy Processing Applicationsmentioning

confidence: 99%

“…Changes in the velocity and amplitude of the acoustic wave as high-frequency (> 1 MHz) ultrasound is passed through a sample provide accurate information on the elastic properties of a material [55]. For example, Corredig et al [30] used ultrasonic spectroscopy to monitor the gelation of milk components. This involved the measurement of the velocity and the attenuation of the ultrasonic amplitude at different frequencies in the processed samples.…”

Section: Ultrasonic Imagingmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

164

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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“…Most such studies often yield good results, but barely use signal forms different from simple sine waves. Using sine waves exclusively makes spectral testing a tedious work, and allows use of only a few frequencies, as in the study of LÉTANG and coworkers (2001) andCORREDIG andco-workers (2004). Other signal types have been designed in order to conduct such tests efficiently.…”

mentioning

confidence: 99%

Comparison of sound velocity estimation and classification methods for ultrasonic testing of cheese

Kertész

Felföldi

2016

Progress in Agricultural Engineering Sciences

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Abstract. Testing of two methods novel to ultrasonic measurements was carried out on cheese samples to estimate the Time-of-Flight (TOF) parameter. The Short Time Average /Long Time Average (STA/LTA) method and the Autoregressive Akaike Information Criterion Picker (AR-AIC picker) method are used mainly in seismology for earthquake event detection. The STA/LTA method proved to be ineffective with such noise level that is present during ultrasonic measurements, but the AIC picker algorithm yielded reliable results. A new approach for classification was tested on two types of samples, those were matching in composition, but different in treatment and texture. The method used is based on the results of wavelet decomposition, and after retrieving sufficient spectral data, a linear discriminant analysis (DA) resulted in 100% correct classification, which was compared to the DA classification results based on other methods.

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The application of ultrasonic spectroscopy to the study of the gelation of milk components

Cited by 50 publications

References 34 publications

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

Spectroscopic methods to determine in situ changes in dairy systems – ultrasonic and light scattering

The ultrasonic processing of dairy products – An overview

Comparison of sound velocity estimation and classification methods for ultrasonic testing of cheese

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