Temperature effects on the ultrasonic separation of fat from natural whole milk
- 1 November 2014
- journal article
- Published by Elsevier in Ultrasonics Sonochemistry
- Vol. 21 (6), 2092-2098
- https://doi.org/10.1016/j.ultsonch.2014.02.003
Abstract
No abstract availableKeywords
Funding Information
- Geoffrey Gardiner Dairy Foundation
This publication has 15 references indexed in Scilit:
- Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vesselUltrasonics Sonochemistry, 2014
- Ultrasonic Separation of Particulate Fluids in Small and Large Scale Systems: A ReviewIndustrial & Engineering Chemistry Research, 2013
- Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milksJournal of Dairy Science, 2013
- Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequenciesUltrasonics Sonochemistry, 2013
- Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methodsUltrasonics Sonochemistry, 2011
- Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systemsChemical Engineering Journal, 2010
- Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model systemInnovative Food Science & Emerging Technologies, 2008
- A standard method to calibrate sonochemical efficiency of an individual reaction systemUltrasonics Sonochemistry, 2003
- Gravity Separation of Raw Bovine Milk: Fat Globule Size Distribution and Fat Content of Milk FractionsJournal of Dairy Science, 2000
- Influence of High-Intensity Ultrasound and Heat Treatment in Continuous Flow on Fat, Proteins, and Native Enzymes of MilkJournal of Agricultural and Food Chemistry, 2000