Ultrasound Technology in Dairy Processing

This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation.

Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the transition from laboratory-scale projects to large-scale commercialization, this SpringerBrief fills a gap in the literature.

Ultrasound processing has the advantage of minimising flavour loss, increasing homogeneity, reducing energy requirements, reducing processing times, enhancingend-product quality, reducing chemical and physical hazards and lowering the environmental impact compared to conventional dairy processes. As a result, the use of ultrasound in the dairy industry has become a hot topic and has generated considerable research interest in recent years. The SpringerBrief is intended for industry professionals, researchers and graduate students with a basic understanding of simple ultrasound, especially those starting on a new topic of research or coming into the field.

Highlights the significant benefits of emerging ultrasound technology in various dairy applications Provides an overview of the use of ultrasound in dairy applications Describes the transition from laboratory-scale operations to large-scale commercialization operations

Auteur
Jayani Chandrapala has a PhD in food science from Monash University. She has worked on numerous dairy-related projects at CSIRO, the University of Queensland, the University of Melbourne and Victoria University. She was involved in a project to elucidate the physical chemistry and processing of dairy systems using novel emerging technologies especially ultrasound at the University of Melbourne for three years. She has written 2 book chapters, 5 review articles and 14 research articles on the use of ultrasound in food-related applications, focusing on dairy systems.

Bogdan Zisu is a PhD food science graduate from Victoria University and worked in the field of industrial applied dairy research at Dairy Innovation Australia from 2004 to 2015. Working in collaboration with various Australian and international universities, he helped pioneer applied ultrasound dairy research in collaboration with the University of Melbourne in 2005 and has written multiple research articles and book chapters on the topic. In 2015, he joined the Food Science Department at RMIT University where he has continued research activity in the field of dairy science and ultrasonication.

Contenu

Introduction High intensity ultrasound.- Use of ultrasound on dairy application.- Emulsification.- Homogenization.- Crystallization.- Filtration.- Microbial Inactivation.- Functionality modifications.- Fat separation.- Large scale operations.- Future trends.