Abstract

Ultrasonic separation of milk with high-frequency ultrasound (0.4–3 MHz) is a subject of interest for the dairy industry since it separates milk without centrifugal separators. The article introduces the optimal sonication modes for separation of nonhomogenized pasteurized milk. The research featured non-homogenized pasteurized milk sonicated at 0.88 MHz. The fat content analysis involved an Expert Profi ultrasonic analyzer (NPP Laboratorika, LLC). The experiments focused on the correlation between the milk fractionation and the processing time. The conditions were as follows: 880 kHz at continuous and pulsed sonication at 10 and 40℃. Both temperatures made it possible to accelerate the fractionation process. At 10℃, the fat content gradient between the upper and lower fractions was non-monotonic at continuous sonication. The pulse sonication (1 min sonication, 1 min exposure) made it possible to achieve a linear dependence. Ten minutes of sonication corresponded to a gradient of 4.74 wt.% after 24 h of refrigeration. The fat content of the original milk was 3.8%. Milk fat melted at 40℃, changing the correlation: the dependence of the fat content gradient on the sonication time became linear, and the separation rate was constant after sonication. To minimize the exposure to high temperatures, the longest separation time was 1 h at room temperature. The fat content gradient equaled 0.90 wt.% with the fat content of the original milk being 2.8%. In this study, sonication with 880 kHz accelerated the separation of homogenized milk. Pulse sonication was optimal at 10℃ while continuous sonication was most effective at 40℃.

Keywords

Milk, emulsion, fat content, ultrasound, separation, coagulation, standing wave

REFERENCES

1. Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. Food Engineering Reviews. 2015;7:143–158. https://doi.org/10.1007/s12393-014-9105-8
2. Ashokkumar M, Mason TJ. Sonochemistry. Kirk-Othmer Encyclopedia of Chemical Technology, 2004. https://doi.org/ 10.1002/0471238961.1915141519211912.a01.pub2
3. Thi Hong Bui A, Cozzolino D, Zisu B, Chandrapala J. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review. Journal of Dairy Research. 2020; 87(4):501–512. https://doi.org/ 10.1017/s0022029920001107
4. Mason TJ, Lorimer JP. Sonochemistry, Theory, Applications and Uses of Ultrasound in Chemistry. Ellis Horwood, New York. 1989.
5. Freitas S, Hielscher G, Merkle HP, Gander B. Continuous contact- and contamination-free ultrasonic emulsification–a useful tool for pharmaceutical development and production. Ultrasonics Sonochemistry. 2006; 13(1):76–85. https://doi.org/ 10.1016/j.ultsonch.2004.10.004
6. Abismail B, Conselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification by ultrasound: droplet size distribution and stability. Ultrasonics Sonochemistry. 1999;6(1-2):75–83. https://doi.org/10.1016/s1350-4177(98)00027-3
7. Abismai B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification processes: on-line study by multiple light scattering measurements. Ultrasonics Sonochemistry. 2000;7(4):187–192. https://doi.org/10.1016/s1350-4177(00)00040-7
8. Leong T, Johansson L, Juliano P, McArthur SL, Manasseh R. Ultrasonic Separation of Particulate Fluids in Small- and Large-Scale Systems: A Review. Industrial and Engineering Chemistry Research. 2013;52(47):16555–16576. https:// doi.org/10.1021/ie402295r
9. Al-Hilphy ARS, Niamah AK, Al-Temimi AB. Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. International Journal of Food Science and Nutrition Engineering. 2012;2(6):113–118. https://doi.org/10.5923/ j.food.20120206.03
10. Koh LLA, Chandrapala J, Zisu B, Martin GJO, Kentish SE, Ashokkumar M. A comparison of the effectiveness of sonication, high shear mixing and homogenization on improving the heat stability of whey proteins solutions. Food and Bioprocess Technology. 2014;7:556–566. https://doi.org/10.1007/s11947-013-1072-1
11. Prasad J, Dixit A, Sharma SP, Mwakosya AW, Petkoska AT, Upadhyay A, et al. Nanoemulsion-based active packaging for food products. Foods and Raw Materials. 2024;12(1):22–36. https://doi.org/10.21603/2308-4057-2024-1-585
12. Gmoshinski IV, Ananyan MA, Shipelin VA, Riger NA, Trushina EN, Mustafina OK, et al. Effect of dihydroquercetin on the toxic properties of nickel nanoparticles. Foods and Raw Materials. 2023;11(2):232–242. https://doi.org/10.21603/2308- 4057-2023-2-572
13. Burak LCh, Zavaley AP. Combined Ultrasound and Microwave Food Processing: Efficiency Review. Food Processing: Techniques and Technology. 2024;54(2):342–357. (In Russ.). https://doi.org/10.21603/2074-9414-2024-2-2510
14. Kozlova OV, Velichkovich NS, Faskhutdinova ER, Neverova OA, Petrov AN. Methods for Extracting Immune- Response Modulating Agents of Plant Origin. Food Processing: Techniques and Technology. 2023;53(4):680–688. (In Russ.). https://doi.org/10.21603/2074-9414-2023-4-2468
15. Zverev SV, Lobanov AV. Ultrasound technology in the dairy industry. Milk Processing. 2005;(1):10. (In Russ.).
16. Berezovskii YuM, Dergachev PP, Bliadze VG. Possibilities of milk ultrasonic treatment. Dairy Industry. 2009;(5): 46–47. (In Russ.). https://elibrary.ru/KZQKTJ
17. Kanina KA, Krasulya ON, Zhizhin NA., Semenova ES. Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):145–150. (In Russ.). httpss://doi.org/10.20914/2310-1202-2019-3-145-150; https://www.elibrary.ru/ ORQIKV
18. Hughes DE, Nyborg WL. Cell Disruption by Ultrasound. Science. 1962;138(3537):108–114. https://doi.org/10.1126/ science.138.3537.108
19. Bermúdez-Aguirre D, Mobbs T, Barbosa-Cánovas GV. Ultrasound Applications in Food Processing. In: Feng H, Barbosa-Canovas G, Weiss J, editors. Ultrasound Technologies for Food and Bioprocessing. New York: Springer; 2010. pp. 65–105. https://doi.org/10.1007/978-1-4419-7472-3_3
20. D’Amico DJ, Silk TM, Wu J, Guo M. Inactivation of Microorganisms in Milk and Apple Cider Treated with Ultrasound. Journal of Food Protection. 2006;69(3):556–563. https://doi.org/10.4315/0362-028x-69.3.556
21. Gera N, Doores S. Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. Journal of Food Science. 2011;76(2):M111–M119. https://doi.org/10.1111/j.1750-3841.2010.02007.x
22. Juraga E, Šalamon B, Herceg Z, Režek J. Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo.2011;61(2):125–134.
23. Tolt TL, Feke DL. Separation of dispersed phases from liquids in acoustically driven chambers. Chemical Engineering Science. 1993;48(3)527–540. https://doi.org/10.1016/0009-2509(93)80307-c
24. Johnson DA, Feke DL. Methodology for fractionating suspended particles using ultrasonic standing wave and divided flow fields. Separations Technology. 1995;5(4):251–258. https://doi.org/10.1016/0956-9618(95)00130-1
25. Benes E, Groschl M, Nowotny H, Trampler F, Keijzer T, Bohm H, et al. Ultrasonic separation of suspended particles. 2001 IEEE Ultrasonics Symposium. Proceedings. An International Symposium. 2001;1:649 – 659. https://doi.org/10.1109/ ULTSYM.2001.991812
26. Juliano P, Kutter A, Cheng LJ, Swiergon P, Mawson R, Augustin MA. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrasonics Sonochemistry. 2011;18(5):963–973. https://doi.org/10.1016/j.ultsonch.2011.03.003
27. Kapishnikov S, Kantsler V, Steinberg V. Continuous particle size separation and size sorting using ultrasound in a microchannel. Journal of Statistical Mechanics: Theory and Experiment. 2006;01:P01012. https://doi.org/10.1088/1742- 5468/2006/01/p01012
28. Petersson F, Nilsson A, Holm C, Jönsson H, Laurell T. Separation of lipids from blood utilizing ultrasonic standing waves in microfluidic channels. The Analyst. 2004;129(10):938–943. https://doi.org/10.1039/b409139f
29. Nii S, Kikumoto S, Tokuyama H. Quantitative approach to ultrasonic emulsion separation. Ultrasonics Sonochemistry. 2009;16(1):145–149. https://doi.org/10.1016/j.ultsonch.2008.07.005
30. Leong T, Juliano P, Johansson L, Mawson R, McArthur SL, Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. Ultrasonics Sonochemistry. 2014;21(6):2092–2098. https://doi.org/10.1016/j.ultsonch. 2014.02.003
31. Juliano P, Temmel S, Rou M, Swiergon P, Mawson R, Knoerzer K. Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies. Ultrasonics Sonochemistry. 2013;20(1):52–62. https://doi.org/ 10.1016/j.ultsonch.2012.07.018
32. Kerrigan GL, Norback JP. Linear Programming in the Allocation of Milk Resources for Cheese Making. Journal of Dairy Science. 1986;69(5):1432–1440. https://doi.org/10.3168/jds.s0022-0302(86)80552-5
33. Bliadze VG, Bigaeva AV. Development of the raw materials’ consumption rates for the cheese and cottage cheese production. Dairy Industry. 2021:(10):59–62. (In Russ.). https://doi.org/10.31515/1019-8946-2021-10-59-62; httpss://elibrary.ru/ UJOYJH
34. Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. Ultrasonics Sonochemistry. 2014;21(4):1289–1298. https:// doi.org/10.1016/j.ultsonch.2014.01.007
35. Frampton KD, Martin SE, Minor K. The scaling of acoustic streaming for application in micro-fluidic devices. Applied Acoustics. 2003;64(7):681–692. https://doi.org/10.1016/s0003-682x(03)00005-7
36. Tsymbalov AS. Influence of surface-active substances on dispersion and stability of water oil emulsions. Modern High Technology. Regional Application. 2018;(3):108–119. (In Russ.). https:// elibrary.ru/YLVEWD