Tag Archives: ultrasound

1396-1404 O. Krasulya, I. Potoroko, L. Tsirulnichenko, S. Khmelev, V. Bogush and S. Anandan
Sonochemical effects on food emulsions
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Sonochemical effects on food emulsions

O. Krasulya¹, I. Potoroko², L. Tsirulnichenko²*, S. Khmelev³, V. Bogush¹ and S. Anandan⁴

¹Moscow State University of Technologies and Management named after K.G. Razumovskiy, Department of Regulation of roar of food products and examination of goods, 73, Zemlyanoy Val., RU109004 Moscow, Russia
²South Ural State University, Higher School of Medicine and Biology, Department of Food and Biotechnology, 85 Lenin Avenue, RU454080 Chelyabinsk, Russia
³Altai Technical University, Lenin Avenue, 46, RU656038 Biysk, Russia
⁴Nanomaterials and Solar Energy Conversion Lab, Department of Chemistry, National Institute of Technology, Tiruchirappalli, IN620 015, India
*Correspondence: linchikz@mail.ru

Abstract:

Acoustic cavitation of food emulsions is widely applied as the main processing method to improve the quality of a finished product and its organoleptic characteristics, as well as to increase production performance. To identify the optimal modes of ultrasonic emulsification, we propose a model of emulsion droplet breakup in an acoustic cavitation field, which allows us to determine the dependence of emulsion droplets’ diameter on exposure time and intensity of action. The developed models enabled us to pioneer complex research of the dependence of emulsion droplets’ diameter on time given the maximum radius of cavitation bubbles and physical properties of liquid phases in the emulsion composition. We carried out the first complex theoretical and practical research of how shapes and positions of absolutely fixed boundaries influence the propagation of oscillations in a activating liquid medium (food emulsion). To verify the adequacy of the obtained theoretical models, we studied the dependence of emulsion droplets’ breakup rate (by the example of a model water/oil emulsion) on the exposure time and the intensity of ultrasonic action. The calculation results revealed that the results of a series of experiments and the results obtained with the use of the developed mathematical model are consistent. Based on the theoretical data obtained, we designed an industrial flow- type acoustic cavitation device aimed at acting on food emulsions; it differs from analogous devices in that it has within it a cylindrical wave acting through solid walls of the tunnel for transmitting processed liquid.

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1074-1085 B. Shershenkov and E. Suchkova
Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification
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Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification

B. Shershenkov* and E. Suchkova

ITMO University, Institute of Refrigeration and Biotechnologies, Department of Technology of Milk and Food Biotechnology, Lomonosov str., 9, 191002, St. Petersburg, Russia; *Correspondence: boris.shershenkov@list.ru

Abstract:

Intensification of milk fermentation without negative influence on product quality is a priority research direction in dairy industry. One of the perspective tools for solving this problem is usage of ultrasound. Careful selection of ultrasonic treatment regimens allows to activate lactic-acid bacteria metabolic activity and to improve the efficiency of dairy production. A number of cultivations were carried out for ultrasonic processing effect estimation on Lactococcus mixed culture, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus symbiotic cultures that are often used for dairy fermentation. Milk with added starter culture was treated with ultrasound by means of ultrasonic homogenizer at a frequency of about 30 kHz. Processing duration varied from 1 to 3 minutes and ultrasound power varied from 2 to 8 W. Ultrasonication regimens of fermenting milk allowed accelerating of fermentative process by 10% and improving the quality of final product.

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813-820 E. Suchkova, B. Shershenkov and D. Baranenko
Effect of ultrasonic treatment on metabolic activity of Propionibacterium shermanii, cultivated in nutrient medium based on milk whey
Abstract |
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Effect of ultrasonic treatment on metabolic activity of Propionibacterium shermanii, cultivated in nutrient medium based on milk whey

E. Suchkova, B. Shershenkov* and D. Baranenko

Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova 9, Saint-Petersburg, Russia; *Correspondence: boris.shershenkov@list.ru

Abstract:

Utilization of milk whey still remains one of the most serious problems of the modern world dairy industry. Because of high biological value of whey it can be used as nutrient media in techniques of direct microbiological synthesis of complex high-molecular substances, for example the B12 vitamin, which participate in various biocatalytic reactions in organism providing normal functioning of the brain, nervous and hematogenic systems. The main industrial producer of B12 vitamin is Propionibacterium shermanii species, which can use lactose as main carbon source and can develop directly in milk whey. However, common ways of vitamin B12 microbiological production can’t be applied on the food plants and there must be used alternative safe methods, such as ultrasonic treatment of the cell culture, which can carry out the direct modulation of metabolic activity of bacteria for increasing of a yield of B12 vitamin. For the definition of ultrasonic processing influence on metabolism of Propionibacterium freudenreichii ssp. shermanii industrial strain it was cultivated in the nutrient media based on milk whey and treated by low intensity ultrasound at a frequency of 20 kHz within 10 and 20 min each 24 h. Received results allow to suggest that ultrasonic modulation of propionic bacteria metabolic activity can be used for an intensification of B12 vitamin biotechnological obtaining and manufacturing of fermented food products based on milk whey and enriched with B12 vitamin.

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