Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

Abstract

The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.