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Advances in Dairy Research
Technological Properties of Sonochemical Treated Reconstituted Milk
Krasulya O1, Kochubei-Lytvynenko O2*, Bogush V1 and Tihomirova N3
1Moscow State University of Technology and Management, Moscow, Russia
2National University of Food Technologies, Kiev, Ukraine
3Moscow State University of Food Production, Moscow, Russia
*Corresponding author: Kochubei-Lytvynenko O, National University of Food Technologies, Kiev, Ukraine, Tel: 044 2895472; E-mail: firstname.lastname@example.org Rec date: Sep 25, 2014, Acc date: Dec 20, 2014, Pub date: Jan 1, 2015
Krasulya, et al., J Adv Dairy Res 2015, 3:1
Copyright: © 2015 Krasulya O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The aim of this study was to examine the character of the sonochemical effects of treatment on technological and microbiological parameters of water and reconstituted milk.
Sonochemical processing performed in a reactor ultrasonic cavitation (RUC) with a piezoceramic ultrasonic transducer with power level at 45, 60, 80, 100% from capacity (1000 W) and temperature (20 ± 2), (40 ± 2) and (50 ± 2)°C.
We reported on the effect of ultrasound for water pretreatment in the technology of reconstituted milk product. We showed that ultrasound (US) treatment of water is changing its dissolving ability, due to destruction of water hydrogen-bonded network.
It was experimentally confirmed that the sonochemical treatment poses an inactivating effect on the total microorganisms and fungi, and that the impact effect depends on the processing parameters-power and temperature.
Overall, we showed that the sonochemical reactor reported here used for ultrasound water pretreatment can be successfully implemented in food industry and have positive effect on quality of reconstituted milk as well as extend shelf life of the final product.
Keywords: Sonochemical treatment; Reconstituted milk; Dissolving ability; Microbiological properties
Unconventional treatment methods enhancing the processing efficiency, shelf-life, safety and functional properties of dairy products and other processed foods and food ingredients play an increasing role in modern industrial technologies. Among various “emerging technologies” such as ultra-high pressure processing, pulsed electric fields, supercritical fluid extraction, microfluidization and ultraviolet light treatment, ultrasonication has been identified as a particularly promising technology for processing specific food materials, including dairy products .
The main idea of introduction of ultrasound technologies and sonochemical treatment in food industry lays in the fact that ultrasound treatment causes changes in functional and technological properties of liquid food systems (chemical, technological, physical, organoleptic etc.) thus contributing to a certain technological effect [2,3].
Many helpful reactions initiated by the ultrasound in food systems solutes, according to one of the leading experts in food sonochemistry M Ashokkumar (Australia), are based on the cavity treatment mechanisms during the denaturation of biopolymers in their colloidal solutes, restructuring of hydrated membranes of ions in true solutes, and even dispersion of sols phases, in other words in any process
J Adv Dairy Res
ISSN:2329-888X ADR, an open access journal
where the object of treatment is connections created by dipole-dipole and ion-dipole relations [1,4].
Technology of the sonochemical water treatment can be implemented in the technology of dairy products from reconstituted and recombined dairy material, as well as in production of dairy, combined and milk constituting products [5-7].
Majority of phenomena, caused by ultrasound treatment were studied in batch mode, on small amounts of model systems with the use of laboratory installations and modules. Nonetheless, during the last decade continuous flow ultrasound systems, able to accomplish industry sized volumes if treatment, become more and more available.
So, as an acoustic source of elastic fluctuations can be used German-made Hielscher Systems GmbH ultrasound industrial processors. Six such processors (500 W each) assembled together in one block can provide the needed water treatment for the material at room temperature for up to 2.5 m3/hour.
Russian scientists have suggested to use a reactor ultrasonic cavitation (RUC) with a piezoceramic ultrasonic transducer (certificate C–RU–TM05.В.00020 ТР 1002178, Russia) as an alternative to mentioned ultrasound systems. Productivity of the system is 0.36 m3/hour, which is able to satisfy industrial needs of enterprises with small amounts of produced goods.
This work presents technological and microbiological indexes of water and dairy materials processed with the RUC.
Volume 3 • Issue 1 • 1000129
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