Naslov
Application of novel non – thermal technologies on variation of fat globule size and chemical composition of cow milk

Autori
Bosiljkov, Tomislav ; Karlović, Sven ; Tripalo, Branko ; Ježek, Damir ; Dujmić, Filip ; Brnčić, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book, International Food Congress, Novel Approaches in Food Industry, NAFI 2014 / Tavman, Sebnem - Izmir, 2014, 42-42

Skup
International Food Congress, Novel Approaches in Food Industry, NAFI 2014

Mjesto i datum
Kuşadası, Turska, 26.05.2014. - 29.05.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ultrasound; high hydrostatic pressure; cow milk; chemical composition; homogenization

Sažetak
Implementation of high intensity ultrasound and high hydrostatic pressure in food technology and biotechnology become one of the most progressive technologies which are used in many technological processes in food industry. Advantages of this technologies as a non – thermal treatment is input of minimum quantity of heat energy in food which is low enough to preserve bioactive compounds, textural and other organoleptic properties of processed food. Short time of processing ranging from a few seconds up to 15 minutes is well enough to produce a great stability and quality. Main goal of this research are to improve milk homogenization technology, advantages of high intensity ultrasound in the batch (maximal nominal power of 100 W) and continuous setup (maximal nominal power of 1000 W, with flow cell), as well as investigate influence of high pressure processing (up to 600 MPa), on particle size distribution of fat globules (degree of homogenization - variance). Influence of high intensity ultrasound and high pressure processing on changes in chemical composition (Fat, Solids non-fat, Lactose, Solids and Proteins) of cow milk is also investigated. Optimal globule size distribution in interval between 0.3 and 6 µm and the variance between 0.2 and 0.6 is obtained using both setups. Median value is decreased with processing at 200 MPa pressure. Chemical analysis indicate that batch ultrasound processing and high hydrostatic pressure processing of milk have minimal or no statistically significant influence on chemical composition of milk.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA