Peer-Reviewed Journal Details
Mandatory Fields
Madadlou, A,Mousavi, ME,Emam-Djomeh, Z,Ehsani, M,Sheehan, D;
2009
May
Journal of Food Engineering
Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds
Validated
()
Optional Fields
Casein Power ultrasound Sonochemical ultrasound Cavitation AQUEOUS-SOLUTIONS CAVITATION FREQUENCY TEMPERATURES STABILITY REACTORS BUBBLES
95
505
509
Sonodisruption behavior of re-assembled casein micelles was compared at two ultrasound frequencies (35 and 130 kHz) by turbidity measurement and laser-diffraction based particle size analysis. Sonochemical ultrasound (130 kHz) was more effective than power ultrasound (35 kHz) in micelle disruption. This was attributed to the higher strain rates generated upon implosion of cavities, as well as the liberation of more free radicals to the surrounding medium. The higher the pH of solution, the more effective was the ultrasonic disruption due to a looser expanded assembly of particles at higher pH values. Sonochemical ultrasound decreased the consistency coefficient of casein solutions and increased their flow index except at a pH value of 6.35, while power ultrasound did not affect the flow behavior of solutions across the whole pH range. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
DOI 10.1016/j.jfoodeng.2009.06.008
Grant Details