| Application of ultrasonic technology in milk pasteurization processing, advances, opportunities and challenges |
| Paper ID : 1443-NICAME1402 |
| Authors: |
|
pouria shojaei ranjbar *, Mahmoud Soltani Firouz, Mohammad shademani Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran |
| Abstract: |
| The use of ultrasound is one of several new technologies that are often introduced as a non-thermal method. It seems that combining it with heat will be more effective. Its effectiveness in killing bacteria has been studied, and significant chemical and physical changes occur as a result of its use. According to surveys, most of the activities carried out are of research aspect and according to predictions, they will be commercialized in the next 5 years. The aim of this research is to investigate the feasibility of replacing the common method of short time, high temperature pasteurization of milk (HTST) at 72°C for 15 seconds with ultrasound as a single operation. The research is going in the direction of showing that the use of new methods can be a suitable alternative to the thermal method and preserve the indicators of milk such as aroma, taste and texture. Studies have been conducted on the taste and sensory aspects of milk or milk products, which are mentioned in this research. |
| Keywords: |
| Ultrasound, non-thermal method, pasteurization of milk |
| Status : Paper Accepted (Poster Presentation) |
