alexa Application Of Ultrasound In Dairy Industry | 5593
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Application of ultrasound in dairy industry

International Conference and Exhibition on Food Processing & Technology

Santosh Chopde, Nilkanth Pawar and Mahesh Deshmukh

Posters: J Food Process Technol

DOI: 10.4172/2157-7110.S1.010

Abstract
In the 21st century, innovation in the dairy industry will be essential in enhancing international competiveness in a truly global market. Such innovation will also be critical in meeting consumer demands for ?miracle foods? that are not only safe and nutritious, but also natural, economical to manufacture, great tasting, environmentally-friendly and enhance health and wellbeing quite a challenge. Ultrasonic cavitation is a new powerful processing technology that can be applied safely, environmentallyfriendly, efficiently and economically. Ultrasonic cavitation generates physical effects, including agitation, microstreaming, and enhanced mass transport. In some conditions near adiabatic, collapse generates very high temperatures and pressures within the cavitation bubbles leading to the formation of reactive radicals that can be managed or used for desired chemical transformations. Laboratory studies determined that ultrasound can be effective in reducing microbial counts in milk, inhibiting or enhancing enzymic activity, improving the quality of cheeses and yoghurts, incorporating nutraceuticals, enhancing whey ultrafiltration, extracting functional foods, reducing product viscosity, homogenizing milk fat globules, enhancing crystallization of ice and lactose, cutting of cheese blocks and reducing fouling of heated surfaces. The ultrasonic energy required for above applications is low and scaling upto production scale with significant savings in processing cost is feasible.
Biography
Santosh Chopde has completed M.Tech (Dairy Engineering) from NDRI, Karnal (INDIA) and presently he is working as an assistant professor at College of Dairy Technology, Udgir.
Relevant Topics
Leave Your Message 24x7
Top