声波诱导空化技术加速无水乳脂结晶

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-20 DOI:10.1016/j.jfoodeng.2025.112580

Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking

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引用次数: 0

摘要

本研究表明，声波诱导空化（AWICG, 100 Hz， 100%振幅，20 W, 5 s）为无水乳脂结晶提供了一种有前途的替代高强度超声（HIU, 24 kHz， 7 mm角，100%振幅，200 W, 5 s）。与对照组相比，AWICG在25°C时显著加速了结晶。这两种处理都减小了晶体尺寸，降低了最终产品的硬度。值得注意的是，AWICG在能源效率方面表现出了巨大的优势，消耗的能源比HIU少60.9%。研究结果表明，AWICG利用谐振法拉第波激发的优势，为AMF加工提供了一种有前途的节能替代方案，具有提高产品质量和可持续性的潜力。

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

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.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.