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Arya SS, More PR, Ladole MR, Pegu K, Pandit AB. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106504. [PMID: 37406541 PMCID: PMC10339045 DOI: 10.1016/j.ultsonch.2023.106504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
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Affiliation(s)
- Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
| | - Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Mayur R Ladole
- School of Chemical and Bioprocess Engineering, University College Dublin, Ireland
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Aniruddha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
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Bucur MP, Radulescu MC, Radu GL, Bucur B. Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation. Molecules 2023; 28:4677. [PMID: 37375232 DOI: 10.3390/molecules28124677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.
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Affiliation(s)
- Madalina-Petruta Bucur
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Maria-Cristina Radulescu
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Gabriel Lucian Radu
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Bogdan Bucur
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
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Gong Q, Liu C, Tian Y, Zheng Y, Wei L, Cheng T, Wang Z, Guo Z, Zhou L. Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk. ULTRASONICS SONOCHEMISTRY 2023; 96:106421. [PMID: 37137245 PMCID: PMC10176257 DOI: 10.1016/j.ultsonch.2023.106421] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/17/2023] [Accepted: 04/25/2023] [Indexed: 05/05/2023]
Abstract
The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0-4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostaticrepulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surfacecharacteristics of soymilk flour after spraydrying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitationjet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.
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Affiliation(s)
- Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250300, China
| | - Yuxuan Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Libin Wei
- Suzhou Taicang Science And Technology Bureau Productivity Promotion Center, Suzhou, Jiangsu 215411, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi, Heilongjiang 154007, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Haidian, Beijing 100048, China.
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Babu KS, Amamcharla JK. Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:1093. [PMID: 36985987 PMCID: PMC10054697 DOI: 10.3390/nano13061093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 06/18/2023]
Abstract
Bulk nanobubbles (BNBs) have widespread applications in various fields of science due to numerous peculiar characteristics. Despite significant applications, only limited investigations are available on the application of BNBs in food processing. In the present study, a continuous acoustic cavitation technique was used to generate bulk nanobubbles (BNBs). The aim of this study was to evaluate the influence of BNB incorporation on the processability and spray drying of milk protein concentrate (MPC) dispersions. MPC powders were reconstituted to the desired total solids and incorporated with BNBs using acoustic cavitation as per the experimental design. The control MPC (C-MPC) and BNB-incorporated MPC (BNB-MPC) dispersions were analyzed for rheological, functional, and microstructural properties. The viscosity significantly decreased (p < 0.05) at all the amplitudes studied. The microscopic observations of BNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of BNB incorporated (90% amplitude) MPC dispersions at 19% total solids at a shear rate of 100 s-1 significantly decreased to 15.43 mPa·s (C-MPC: 201 mPa·s), a net decrease in viscosity by ~90% with the BNB treatment. The control and BNB incorporated MPC dispersions were spray-dried, and the resultant powders were characterized in terms of powder microstructure and rehydration characteristics. Focused beam reflectance measurement of the BNB-MPC powders indicated higher counts of fine particles (<10 μm) during dissolution, signifying that BNB-MPC powders exhibited better rehydration properties than the C-MPC powders. The enhanced powder rehydration with the BNB incorporation was attributed to the powder microstructure. Overall, reducing the viscosity of feed by BNB incorporation can enhance the performance of the evaporator. This study, therefore, recommends the possibility of using BNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.
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Castro-Muñoz R, Boczkaj G, Jafari SM. The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Hou Y, Ren X, Huang Y, Xie K, Wang K, Wang L, Wei F, Yang F. Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia ( Oreochromis niloticus) myofibrillar protein. Front Nutr 2023; 10:1116100. [PMID: 36761226 PMCID: PMC9905136 DOI: 10.3389/fnut.2023.1116100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and reactive sulfhydryl (SH) group indicated that HC changed the structure of TMP, as confirmed by the findings of intrinsic fluorescence and circular dichroism (CD) spectra. Furthermore, HC increased the emulsifying activity index (EAI) significantly (P < 0.05) and changed the emulsifying stability index (ESI), droplet size, and rheology of TMP emulsions. Notably, compared with control group, the 10-min HC significantly decreased particle size and turbidity but increased solubility (P < 0.05), resulting in accelerated diffusion of TMP in the emulsion. The prepared TMP emulsion showed the highest ESI (from 71.28 ± 5.50 to 91.73 ± 5.56 min), the smallest droplet size (from 2,754 ± 110 to 2,138 ± 182 nm) and the best rheological properties, as demonstrated by the microstructure photographs. Overall, by showing the effect of HC in improving the emulsifying properties of TMP, the study demonstrated HC as a potential technique for meat protein processing.
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Affiliation(s)
- Yucheng Hou
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Xian’e Ren
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Yongchun Huang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Kun Xie
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Keyao Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Liyang Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Fengyan Wei
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Feng Yang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China,*Correspondence: Feng Yang,
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7
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Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Dudi K, Khatkar SK. Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Kuldeep Dudi
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
| | - Sunil Kumar Khatkar
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
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9
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Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Gan J, Zhang K, Wang D. Research on Noise-Induced Characteristics of Unsteady Cavitation of a Jet Pump. ACS OMEGA 2022; 7:12255-12267. [PMID: 35449934 PMCID: PMC9016847 DOI: 10.1021/acsomega.2c00684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/21/2022] [Indexed: 06/14/2023]
Abstract
The dynamic cavitation characteristics of normal-temperature water flowing through a transparent jet pump under different cavitation conditions were experimentally studied by adjusting the pressure ratio. The common results are presented at different pressure ratios, including the temporal and spatial changes of the pressure and noise, together with the visual observation of the cavitation unsteady behaviors using a high-speed camera. The analyses on the measured data and images reveal that the cavitation cloud is generated by periodic oscillations of the jet traveling pressure wave and the bubble traveling pressure wave. The oscillation of the two kinds of interface waves is caused by the collapse of the bubbles, which is the main mechanism of the bubble cloud shedding. As the pressure ratio increases, the maximum length of the jet cloud and bubble cloud linearly decreases, while their oscillation frequency increases gradually. Combined with the cavitation-cloud visualization data and noise frequency analysis, it is proposed that the strong impact between the jet traveling pressure wave and the bubble traveling pressure wave is the main cause of noise. Specially, the acoustic pressure reaches the maximum when the oscillation frequency of the jet traveling pressure wave is the same as that of the bubble traveling pressure wave. Also, the jet traveling pressure wave has a great influence on the migration of bubbles in the cavity. The results can provide guidance for the optimal operating condition in cavitation applications such as jet aerator and quantitative addition.
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McSweeney DJ, Aydogdu T, Hailu Y, O’Mahony JA, McCarthy NA. Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Xu S, Wang J, Chen W, Ji B, Yan H, Zhang Z, Long X. Removal of field-collected Microcystis aeruginosa in pilot-scale by a jet pump cavitation reactor. ULTRASONICS SONOCHEMISTRY 2022; 83:105924. [PMID: 35091235 PMCID: PMC8800136 DOI: 10.1016/j.ultsonch.2022.105924] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/09/2022] [Accepted: 01/16/2022] [Indexed: 06/14/2023]
Abstract
Hydrodynamic cavitation has been investigated extensively in the field of water treatment in the last decade and a well-designed hydrodynamic cavitation reactor is critical to the efficient removal of algal and large-scale application. In this paper, a jet pump cavitation reactor (JPCR) is developed for the removal of cyanobacteria Microcystis aeruginos in a pilot scale. The results demonstrate that the photosynthetic activity of M. aeruginosa is greatly inhibited immediately after treatment in the JPCR, and the growth is also hindered after 3 days culture. Moreover, a high cell disruptions of M. aeruginosa is detected after treated by JPCR. The release of chlorophyll-a indicates that the JPCR caused serious rupture to M. aeruginosa cells. The plausible cell disruption mechanisms are proposed in accordance with a fluorescence microscope and scanning electron microscope. Then, the optimization of cell disruption efficiency is also investigated for various operating conditions. The results showed that the algal cell disruption efficiency is improved at higher inlet pressure and the cavitation stage between the unstable limited operation cavitation stage and stable limited operation cavitation stage. The effect and optimization of JPCR on algal reduction are highlighted. The results of the study promote the application of hydrodynamic cavitation on algal removal and provide strong support for JPCR application in algal removal.
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Affiliation(s)
- Shuangjie Xu
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072, China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072, China
| | - Jiong Wang
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072, China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072, China
| | - Wei Chen
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan University, Hubei 430072, China
| | - Bin Ji
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072, China; State Key Lab of Water Resources and Hydropower Engineering Science, Wuhan University, Hubei 430072, China
| | - Hengfei Yan
- Jiujiang Branch of Tianjin Navigation Instrument Research Institute, Jiangxi 32007, China
| | - Zuti Zhang
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072, China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072, China
| | - Xinping Long
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072, China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072, China; State Key Lab of Water Resources and Hydropower Engineering Science, Wuhan University, Hubei 430072, China.
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Maidannyk VA, McSweeney DJ, Montgomery S, Cenini VL, O’Hagan BMG, Gallagher L, Miao S, McCarthy NA. The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties. Foods 2022; 11:foods11030292. [PMID: 35159444 PMCID: PMC8834494 DOI: 10.3390/foods11030292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/11/2022] [Accepted: 01/17/2022] [Indexed: 11/16/2022] Open
Abstract
Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spray drying. The aim of this study was to determine whether changes in particle morphology effect physical properties, such as hydration, water sorption, structural strength, glass transition temperature, and α-relaxation temperatures. Four milk protein concentrate powders (MPC, 80%, w/w, protein) were produced, i.e., regular (R) and agglomerated (A) without nitrogen injection and regular (RN) and agglomerated (AN) with nitrogen injection. Electron microscopy confirmed that nitrogen injection increased powder particles’ sphericity and created fractured structures with pores in both regular and agglomerated systems. Environmental scanning electron microscopy (ESEM) showed that nitrogen injection enhanced the moisture uptake and solubility properties of RN and AN as compared with non-nitrogen-injected powders (R and A). In particular, at the final swelling at over 100% relative humidity (RH), R, A, AN, and RN powders showed an increase in particle size of 25, 20, 40, and 97% respectively. The injection of nitrogen gas (NI) did not influence calorimetric glass transition temperature (Tg), which could be expected as there was no change to the powder composition, however, the agglomeration of powders did effect Tg. Interestingly, the creation of porous powder particles by NI did alter the α-relaxation temperatures (up to ~16 °C difference between R and AN powders at 44% RH) and the structural strength (up to ~11 °C difference between R and AN powders at 44% RH). The results of this study provide an in-depth understanding of the changes in the morphology and physical-mechanical properties of nitrogen gas-injected MPC powders.
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Affiliation(s)
- Valentyn A. Maidannyk
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; (V.A.M.); (D.J.M.); (S.M.); (S.M.)
| | - David J. McSweeney
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; (V.A.M.); (D.J.M.); (S.M.); (S.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Co. Cork, Ireland
| | - Sharon Montgomery
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; (V.A.M.); (D.J.M.); (S.M.); (S.M.)
| | - Valeria L. Cenini
- School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK; (V.L.C.); (B.M.G.O.); (L.G.)
| | - Barry M. G. O’Hagan
- School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK; (V.L.C.); (B.M.G.O.); (L.G.)
| | - Lucille Gallagher
- School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK; (V.L.C.); (B.M.G.O.); (L.G.)
| | - Song Miao
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; (V.A.M.); (D.J.M.); (S.M.); (S.M.)
| | - Noel A. McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; (V.A.M.); (D.J.M.); (S.M.); (S.M.)
- Correspondence: ; Tel.: +353-25-42238
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15
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Bista A, McCarthy N, O'Donnell CP, O'Shea N. Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder. Foods 2021; 10:foods10081960. [PMID: 34441737 PMCID: PMC8394547 DOI: 10.3390/foods10081960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were −25.8, −29.6, and −31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Gregersen SB, Wiking L, Metto DJ, Bertelsen K, Pedersen B, Poulsen KR, Andersen U, Hammershøj M. Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104790] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Xu S, Wang J, Cheng H, Ji B, Long X. Experimental study of the cavitation noise and vibration induced by the choked flow in a Venturi reactor. ULTRASONICS SONOCHEMISTRY 2020; 67:105183. [PMID: 32474184 DOI: 10.1016/j.ultsonch.2020.105183] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 05/08/2020] [Accepted: 05/20/2020] [Indexed: 06/11/2023]
Abstract
In this paper, the cavitation performance and corresponding pressure pulsation, noise and vibration induced by the choked cavitating flow in a Venturi reactor are investigated experimentally under different cavitation conditions by using high-speed camera and high frequency sensors. Based on the instantaneous continuous cavitation images, the Proper Orthogonal Decomposition (POD), a tool to analyze the large-scale cavitation flow structure, is applied to investigate the choked cavitating flow dynamics. The POD results show that two mechanisms, re-entrant jet flow mechanism and shock wave mechanism, govern the shedding and collapse of cavitation cloud at different pressure ratios. These mechanisms contribute to the variation of pressure pulsation, noise and vibration at different pressure ratios. The pressure pulsation spectrum behaves differently in various cavitation regions induced by the choked cavitating flow. Due to the existence of low pressure in re-entrant region, the influence of high frequency fluctuation on pressure pulsation caused by re-entrant flow is small. Moreover, with the increase of pressure ratio, the induced noise and vibration intensity decreases gradually, then increases and reaches a maximum value. Finally, it drops to a low and stable level. Despite different inlet pressures, the intensity of cavitation noise and vibration reaches the maximum value at the same pressure ratio. Specifically, the FFT analysis of noise and vibration signals indicates that low frequency component prevails at small pressure ratio owing to the re-entrant jet mechanism, while high frequency component prevails at large pressure ratio owing to the shock wave mechanism. The relationship between the choked cavitation dynamics and the induced pressure pulsation, noise and vibration in the Venturi reactor is highlighted. The results can provide guidance for the optimal operation condition of the Venturi reactor for cavitation applications such as water treatment.
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Affiliation(s)
- Shuangjie Xu
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072 China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072 China
| | - Jiong Wang
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072 China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072 China
| | - Huaiyu Cheng
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072 China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072 China
| | - Bin Ji
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072 China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072 China
| | - Xinping Long
- Hubei Key Laboratory of Waterjet Theory and New Technology, Hubei 430072 China; School of Power and Mechanical Engineering, Wuhan University, Hubei 430072 China.
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Second Life Application of Automotive Catalysts: Hydrodynamic Cavitation Recovery and Photo Water Splitting. METALS 2020. [DOI: 10.3390/met10101307] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A hydrodynamic cavitation method was used to maximize the effect of destructuration of a honeycomb monolithic support of a spent Selective Catalyst Reduction (SCR) catalyst—V2O5-WO3/TiO2-type—for extracting crystalline titanium and tungsten oxides from the cordierite surface. A high relative inlet pressure of 40 MPa was applied to a divergent nozzle for obtaining high shear stresses of the submerged cavitating jets and intensive micro- and nano-jets and shock waves acting on the particle surface of the milled catalyst. Scanning Electron Microscopy (SEM) analysis indicated the compact morphology of the thin metal oxide layer at the surface of the cordierite support and the high content of Ti and W elements in the sample. Energy dispersive spectroscopy (EDAX) performed along with TEM investigations on different nano-zones from the sample established the elemental composition of WO3-TiO2 agglomerates separated after hydrodynamic cavitation processing and identified as independent nanocrystalline structures through Bright Field Transmission Electron Microscopy (BF-TEM) and High Resolution Transmission Electron Microscopy (HR-TEM) measurements. The tetragonal anatase phase of TiO2 and cubic phase of WO3 were established by both interplanar d spacing measurements and X-ray diffraction analysis. The photoelectrochemical results showed the possible second life application of automotive catalysts.
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Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing. Processes (Basel) 2020. [DOI: 10.3390/pr8020220] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.
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Wu S, Fitzpatrick J, Cronin K, Miao S. Effect of sodium carbonate on the rehydration of milk protein isolate powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Gregersen SB, Wiking L, Bertelsen KB, Tangsanthatkun J, Pedersen B, Poulsen KR, Andersen U, Hammershøj M. Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Asaithambi N, Singha P, Dwivedi M, Singh SK. Hydrodynamic cavitation and its application in food and beverage industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13144] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food ScienceCornell University Ithaca New York
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
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Kelleher CM, Tobin JT, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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