Izvorni znanstveni članak
https://doi.org/10.15255/CABEQ.2014.19400
Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach
S. Karlović
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
T. Bosiljkov
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
M. Brnčić
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
D. Semenski
; Faculty of Mechanical Engineering and Naval Architecture, Ivana Lučića 5, Zagreb, Croatia
F. Dujmić
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
B. Tripalo
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
D Ježek
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
Sažetak
Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room ambient, treatment time is mostly below 30 minutes. US and HHP treatment were performed as separate treatments in order to obtain better homogenization. Goat milk was exposed to ultrasonic propagation up to 100 W of nominal power and high pressures up to 600 MPa. Maximum treatment time was 9 minutes. Ultrasonic homogenization indicates enhanced homogeneity of fat globules while high pressure process parameters have a significant influence on the observed mean particle diameter (fat globules). Improved stability and quality of emulsions (goat milk) was obtained by both applied processes. Statistical analysis indicated the influence of process parameters on fat globule size distribution between 0.3 – 4 μm and variance lower than 0.6.
Ključne riječi
goat milk; ultrasound; high hydrostatic pressure; homogenization; fat globules
Hrčak ID:
132460
URI
Datum izdavanja:
5.1.2015.
Posjeta: 1.934 *