Emerging applications of ultrasonication and cavitation in dairy industry: a review

In recent years, there has been emerging trends and gaining popularity of researching, exploring and applying the physical and chemical effects of ultrasonication and cavitation in dairy industry. An overview of ultrasonication and other cavitation techniques is provided here. Effect of hydrodynamic...

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Bibliographic Details
Published in:Cogent food & agriculture 2018, Vol.4 (1), p.1549187
Main Authors: Sutariya, Suresh, Sunkesula, Venkateswarlu, Kumar, Ram, Shah, Kartik
Format: Article
Language:English
Subjects:
Cavitation
Cheese
Chemical effects
Dairy industry
Dairy products
Deactivation
Food safety
hydrodynamic cavitation
Inactivation
Microorganisms
milk
Organic chemistry
Proteins
Safety management
Ultrasonic imaging
ultrasonication
Ultrasound
ultrasound analysis
ultrasound cleaning
Viscosity
Waste management
Yogurt
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Summary:In recent years, there has been emerging trends and gaining popularity of researching, exploring and applying the physical and chemical effects of ultrasonication and cavitation in dairy industry. An overview of ultrasonication and other cavitation techniques is provided here. Effect of hydrodynamic cavitation (HC) and high energy low-frequency ultrasonication on milk components such as fat, protein, and other milk constituents have been highlighted here. Detailed summary of various research studies and applications of the HC and ultrasonication in dairy processing area such as homogenization, viscosity reduction, cheese, cream and yogurt making, food safety, microbial inactivation, waste management, and cleaning are provided here. Furthermore, various research and application of low-intensity high-frequency ultrasound for dairy products analysis have been outlined here. While some applications of ultrasound and cavitation are well established in other industry, the ultrasonic and HC processing of dairy ingredients and products are gaining much attention recently and it has a great potential to become a mainstream process in dairy industry in the near future.
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2018.1549187