Title

Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions

Document Type

Article

Journal/Book Title/Conference

Food Research International

Volume

43

Issue

10

Publisher

Elesiver

Publication Date

12-1-2010

First Page

2444

Last Page

2451

DOI

10.1016/j.foodres.2010.09.018

Abstract

This research employed power ultrasound (US) to decrease the turbidity of whey suspensions. US was applied using a 20 kHz generator and different power levels (3 and 15 W) for different application times (5 and 15 min) at different temperatures (20, 60 °C, and no temperature control [NTC]) to whey suspensions obtained at 4 different steps in a commercial process. The whey suspensions varied from 6.9 to 30.2% solids and 13.5 to 88% protein. This research shows an approximately 90% decrease in turbidity when US was applied to a whey suspension of 28.2% of solids containing 35.6% of protein on a dry basis. The greatest decrease in turbidity was observed when US was applied for 15 min using 15 W of electrical power at 60 °C and NTC conditions. Surprisingly, when US was used in whey suspensions containing 88.0% protein an increase in turbidity of samples was observed.

Comments

* indicates graduate students; # indicates undergraduate students mentored

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