Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel |
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| Institution: | 1. Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia;2. CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia;3. Biotactical Engineering, IRIS, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia;2. Division of Cardiac Surgery, Toronto General Hospital, Toronto, Ontario, Canada.;3. Department of Surgery, University of Toronto, Toronto, Ontario, Canada.;1. IFAPA Center Venta del Llano, Ctra. Bailen-Motril, Km 18.5, 23620 Mengíbar, Jaén, Spain;2. Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus ‘Las Lagunillas’, Jaén, Spain;1. Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico;2. Área de Biofisicoquímica, Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Michoacán y la Purísima S/N, Col Vicentina, Delegación Iztapalapa, C.P. 09340, Mexico;3. Área Académica de Química. Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo, C.P. 42184. Mexico;1. School of Molecular Sciences, The University of Western Australia, Perth, Western Australia, Australia;2. Faculty of Engineering and Mathematical Sciences, Mathematics and Statistics, The University of Western Australia, Perth, Western Australia, Australia;3. School of Population and Global Health, The University of Western Australia, Perth, Western Australia, Australia;4. College of Science, Health, Engineering and Education, Academic Operations, Information Technology, Mathematics and Statistics, Murdoch University, Perth, Western Australia, Australia;1. Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil;2. University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil;1. Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord 115, Iran;2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran |
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| Abstract: | The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5–20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed.Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz ultrasound removed 59 ± 2% of the fat contained in the initial sample, only 47 ± 2% was removed with 1 MHz after 3 ultrasound-assisted fractionation stages. |
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| Keywords: | Ultrasound processing Ultrasonic separation Dairy processing Milk fat globules Milk fat fractionation |
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