Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92579 10.21603/2074-9414-2024-4-2547 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Ultrasound Acceleration of Milk Fat Separation Ультразвуковое ускорение отстаивания жира в молоке https://orcid.org/0000-0001-9300-3267 Блиадзе Владимир Геннадьевич Bliadze Vladimir G. v_bliadze@vnimi.org https://orcid.org/0009-0007-7848-4606 Ярышев Владислав Юрьевич Yaryshev Vladislav Yu. https://orcid.org/0000-0003-1377-8404 Николаев Александр Львович Nikolaev Alexander L. Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation Всероссийский научно-исследовательский институт молочной промышленности Москва Россия All-Russian Dairy Research Institute Moscow Russian Federation Московский государственный университет имени М. В. Ломоносова Москва Россия Lomonosov Moscow State University Moscow Russian Federation 24 12 2024 24 12 2024 54 4 745 755 23 07 2024 01 10 2024 https://fptt.ru/en/issues/23109/23137/

Применение ультразвука высокой частоты (0,4–3 МГц) позволяет осуществить сепарирование молока без использования центробежных сепараторов, что представляет интерес для молочной промышленности. Цель настоящего исследования – подбор характеристик ультразвука и конфигурации излучателей, а также температурного режима озвучивания при сепарировании негомогенизированного пастеризованного молока. Основной объект исследования – негомогенизированное пастеризованное молоко. Озвучивание молока проводилось аппаратом для ультразвуковой терапии серии УЗТ-1 на частоте 0,88 МГц. Анализ содержания жира во фракциях молока осуществляли с помощью ультразвукового анализатора «Эксперт Профи» (ООО «НПП Лабораторика»). Исследованы зависимости расслоения молока при температурах 10 и 40 ℃ от времени воздействия ультразвука с частотой 880 кГц в непрерывном и импульсном режимах. При обеих температурах предложены режимы, позволяющие ускорить расслоение относительно неозвученного образца. При температуре 10 ℃ и непрерывном озвучивании зависимость градиента жирности между верхней и нижней фракциями молока после расслоения немонотонна. Применение импульсного режима озвучивания (1 мин озвучивания, 1 мин выдержки при заданном количестве таких циклов) позволяет достичь линейной зависимости. Времени озвучивания 10 мин соответствует градиент 4,74 мас.% при выдержке в течение суток в холодильнике. Жирность исходного молока – 3,8 %. При 40 ℃ происходит расплавление молочного жира, в связи с чем изменяется характер рассматриваемой зависимости: градиент жирности линейно зависит от времени озвучивания, а скорость расслаивания после окончания озвучивания постоянна. Поскольку длительная выдержка молока при повышенной температуре нежелательна, максимальное время расслоения – 1 ч при комнатной температуре. Градиент жирности при этом равен 0,90 мас.% при жирности исходного молока 2,8 %. Ультразвук частоты 880 кГц способствует ускоренному расслоению негомогенизированного молока. В случае температурного режима 10 ℃ оптимален импульсный режим, а в случае 40 ℃ – непрерывное озвучивание.

Ultrasonic separation of milk with high-frequency ultrasound (0.4–3 MHz) is a subject of interest for the dairy industry since it separates milk without centrifugal separators. The article introduces the optimal sonication modes for separation of nonhomogenized pasteurized milk. The research featured non-homogenized pasteurized milk sonicated at 0.88 MHz. The fat content analysis involved an Expert Profi ultrasonic analyzer (NPP Laboratorika, LLC). The experiments focused on the correlation between the milk fractionation and the processing time. The conditions were as follows: 880 kHz at continuous and pulsed sonication at 10 and 40℃. Both temperatures made it possible to accelerate the fractionation process. At 10℃, the fat content gradient between the upper and lower fractions was non-monotonic at continuous sonication. The pulse sonication (1 min sonication, 1 min exposure) made it possible to achieve a linear dependence. Ten minutes of sonication corresponded to a gradient of 4.74 wt.% after 24 h of refrigeration. The fat content of the original milk was 3.8%. Milk fat melted at 40℃, changing the correlation: the dependence of the fat content gradient on the sonication time became linear, and the separation rate was constant after sonication. To minimize the exposure to high temperatures, the longest separation time was 1 h at room temperature. The fat content gradient equaled 0.90 wt.% with the fat content of the original milk being 2.8%. In this study, sonication with 880 kHz accelerated the separation of homogenized milk. Pulse sonication was optimal at 10℃ while continuous sonication was most effective at 40℃.

 Молоко эмульсия жирность ультразвук сепарирование коагуляция стоячая волна Milk emulsion fat content ultrasound separation coagulation standing wave

Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. Food Engineering Reviews. 2015;7:143–158. https://doi.org/10.1007/s12393-014-9105-8 Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. Food Engineering Reviews. 2015;7:143–158. https://doi.org/10.1007/s12393-014-9105-8 Ashokkumar M, Mason TJ. Sonochemistry. Kirk-Othmer Encyclopedia of Chemical Technology, 2004. https://doi.org/ 10.1002/0471238961.1915141519211912.a01.pub2 Ashokkumar M, Mason TJ. Sonochemistry. Kirk-Othmer Encyclopedia of Chemical Technology, 2004. https://doi.org/ 10.1002/0471238961.1915141519211912.a01.pub2 Thi Hong Bui A, Cozzolino D, Zisu B, Chandrapala J. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review. Journal of Dairy Research. 2020; 87(4):501–512. https://doi.org/ 10.1017/s0022029920001107 Thi Hong Bui A, Cozzolino D, Zisu B, Chandrapala J. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review. Journal of Dairy Research. 2020; 87(4):501–512. https://doi.org/ 10.1017/s0022029920001107 Mason TJ, Lorimer JP. Sonochemistry, Theory, Applications and Uses of Ultrasound in Chemistry. Ellis Horwood, New York. 1989. Mason TJ, Lorimer JP. Sonochemistry, Theory, Applications and Uses of Ultrasound in Chemistry. Ellis Horwood, New York. 1989. Freitas S, Hielscher G, Merkle HP, Gander B. Continuous contact- and contamination-free ultrasonic emulsification–a useful tool for pharmaceutical development and production. Ultrasonics Sonochemistry. 2006; 13(1):76–85. https://doi.org/ 10.1016/j.ultsonch.2004.10.004 Freitas S, Hielscher G, Merkle HP, Gander B. Continuous contact- and contamination-free ultrasonic emulsification–a useful tool for pharmaceutical development and production. Ultrasonics Sonochemistry. 2006; 13(1):76–85. https://doi.org/ 10.1016/j.ultsonch.2004.10.004 Abismail B, Conselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification by ultrasound: droplet size distribution and stability. Ultrasonics Sonochemistry. 1999;6(1-2):75–83. https://doi.org/10.1016/s1350-4177(98)00027-3 Abismail B, Conselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification by ultrasound: droplet size distribution and stability. Ultrasonics Sonochemistry. 1999;6(1-2):75–83. https://doi.org/10.1016/s1350-4177(98)00027-3 Abismai B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification processes: on-line study by multiple light scattering measurements. Ultrasonics Sonochemistry. 2000;7(4):187–192. https://doi.org/10.1016/s1350-4177(00)00040-7 Abismai B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C. Emulsification processes: on-line study by multiple light scattering measurements. Ultrasonics Sonochemistry. 2000;7(4):187–192. https://doi.org/10.1016/s1350-4177(00)00040-7 Leong T, Johansson L, Juliano P, McArthur SL, Manasseh R. Ultrasonic Separation of Particulate Fluids in Small- and Large-Scale Systems: A Review. Industrial and Engineering Chemistry Research. 2013;52(47):16555–16576. https:// doi.org/10.1021/ie402295r Leong T, Johansson L, Juliano P, McArthur SL, Manasseh R. Ultrasonic Separation of Particulate Fluids in Small- and Large-Scale Systems: A Review. Industrial and Engineering Chemistry Research. 2013;52(47):16555–16576. https:// doi.org/10.1021/ie402295r Al-Hilphy ARS, Niamah AK, Al-Temimi AB. Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. International Journal of Food Science and Nutrition Engineering. 2012;2(6):113–118. https://doi.org/10.5923/ j.food.20120206.03 Al-Hilphy ARS, Niamah AK, Al-Temimi AB. Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. International Journal of Food Science and Nutrition Engineering. 2012;2(6):113–118. https://doi.org/10.5923/ j.food.20120206.03 Koh LLA, Chandrapala J, Zisu B, Martin GJO, Kentish SE, Ashokkumar M. A comparison of the effectiveness of sonication, high shear mixing and homogenization on improving the heat stability of whey proteins solutions. Food and Bioprocess Technology. 2014;7:556–566. https://doi.org/10.1007/s11947-013-1072-1 Koh LLA, Chandrapala J, Zisu B, Martin GJO, Kentish SE, Ashokkumar M. A comparison of the effectiveness of sonication, high shear mixing and homogenization on improving the heat stability of whey proteins solutions. Food and Bioprocess Technology. 2014;7:556–566. https://doi.org/10.1007/s11947-013-1072-1 Prasad J, Dixit A, Sharma SP, Mwakosya AW, Petkoska AT, Upadhyay A, et al. Nanoemulsion-based active packaging for food products. Foods and Raw Materials. 2024;12(1):22–36. https://doi.org/10.21603/2308-4057-2024-1-585 Prasad J, Dixit A, Sharma SP, Mwakosya AW, Petkoska AT, Upadhyay A, et al. Nanoemulsion-based active packaging for food products. Foods and Raw Materials. 2024;12(1):22–36. https://doi.org/10.21603/2308-4057-2024-1-585 Gmoshinski IV, Ananyan MA, Shipelin VA, Riger NA, Trushina EN, Mustafina OK, et al. Effect of dihydroquercetin on the toxic properties of nickel nanoparticles. Foods and Raw Materials. 2023;11(2):232–242. https://doi.org/10.21603/2308- 4057-2023-2-572 Gmoshinski IV, Ananyan MA, Shipelin VA, Riger NA, Trushina EN, Mustafina OK, et al. Effect of dihydroquercetin on the toxic properties of nickel nanoparticles. Foods and Raw Materials. 2023;11(2):232–242. https://doi.org/10.21603/2308- 4057-2023-2-572 Burak LCh, Zavaley AP. Combined Ultrasound and Microwave Food Processing: Efficiency Review. Food Processing: Techniques and Technology. 2024;54(2):342–357. (In Russ.). https://doi.org/10.21603/2074-9414-2024-2-2510 Burak LCh, Zavaley AP. Combined Ultrasound and Microwave Food Processing: Efficiency Review. Food Processing: Techniques and Technology. 2024;54(2):342–357. (In Russ.). https://doi.org/10.21603/2074-9414-2024-2-2510 Kozlova OV, Velichkovich NS, Faskhutdinova ER, Neverova OA, Petrov AN. Methods for Extracting Immune- Response Modulating Agents of Plant Origin. Food Processing: Techniques and Technology. 2023;53(4):680–688. (In Russ.). https://doi.org/10.21603/2074-9414-2023-4-2468 Kozlova OV, Velichkovich NS, Faskhutdinova ER, Neverova OA, Petrov AN. Methods for Extracting Immune- Response Modulating Agents of Plant Origin. Food Processing: Techniques and Technology. 2023;53(4):680–688. (In Russ.). https://doi.org/10.21603/2074-9414-2023-4-2468 Зверев С. В., Лобанов А. В. Ультразвуковая техника в молочной промышленности // Переработка молока. 2005. № 1. С. 10. httpss://elibrary.ru/UZDYXT Zverev SV, Lobanov AV. Ultrasound technology in the dairy industry. Milk Processing. 2005;(1):10. (In Russ.). Березовский Ю. М., Дергачев П. П., Блиадзе В. Г. Возможности ультразвуковой обработки молока // Молочная промышленность. 2005. № 5. С. 46–47. https://elibrary.ru/KZQKTJ Berezovskii YuM, Dergachev PP, Bliadze VG. Possibilities of milk ultrasonic treatment. Dairy Industry. 2009;(5): 46–47. (In Russ.). https://elibrary.ru/KZQKTJ Kanina KA, Krasulya ON, Zhizhin NA., Semenova ES. Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):145–150. (In Russ.). httpss://doi.org/10.20914/2310-1202-2019-3-145-150; https://www.elibrary.ru/ ORQIKV Kanina KA, Krasulya ON, Zhizhin NA., Semenova ES. Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):145–150. (In Russ.). httpss://doi.org/10.20914/2310-1202-2019-3-145-150; https://www.elibrary.ru/ ORQIKV Hughes DE, Nyborg WL. Cell Disruption by Ultrasound. Science. 1962;138(3537):108–114. https://doi.org/10.1126/ science.138.3537.108 Hughes DE, Nyborg WL. Cell Disruption by Ultrasound. Science. 1962;138(3537):108–114. https://doi.org/10.1126/ science.138.3537.108 Bermúdez-Aguirre D, Mobbs T, Barbosa-Cánovas GV. Ultrasound Applications in Food Processing. In: Feng H, Barbosa-Canovas G, Weiss J, editors. Ultrasound Technologies for Food and Bioprocessing. New York: Springer; 2010. pp. 65–105. https://doi.org/10.1007/978-1-4419-7472-3_3 Bermúdez-Aguirre D, Mobbs T, Barbosa-Cánovas GV. Ultrasound Applications in Food Processing. In: Feng H, Barbosa-Canovas G, Weiss J, editors. Ultrasound Technologies for Food and Bioprocessing. New York: Springer; 2010. pp. 65–105. https://doi.org/10.1007/978-1-4419-7472-3_3 D’Amico DJ, Silk TM, Wu J, Guo M. Inactivation of Microorganisms in Milk and Apple Cider Treated with Ultrasound. Journal of Food Protection. 2006;69(3):556–563. https://doi.org/10.4315/0362-028x-69.3.556 D’Amico DJ, Silk TM, Wu J, Guo M. Inactivation of Microorganisms in Milk and Apple Cider Treated with Ultrasound. Journal of Food Protection. 2006;69(3):556–563. https://doi.org/10.4315/0362-028x-69.3.556 Gera N, Doores S. Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. Journal of Food Science. 2011;76(2):M111–M119. https://doi.org/10.1111/j.1750-3841.2010.02007.x Gera N, Doores S. Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. Journal of Food Science. 2011;76(2):M111–M119. https://doi.org/10.1111/j.1750-3841.2010.02007.x Juraga E, Šalamon B, Herceg Z, Režek J. Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo.2011;61(2):125–134. Juraga E, Šalamon B, Herceg Z, Režek J. Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo.2011;61(2):125–134. Tolt TL, Feke DL. Separation of dispersed phases from liquids in acoustically driven chambers. Chemical Engineering Science. 1993;48(3)527–540. https://doi.org/10.1016/0009-2509(93)80307-c Tolt TL, Feke DL. Separation of dispersed phases from liquids in acoustically driven chambers. Chemical Engineering Science. 1993;48(3)527–540. https://doi.org/10.1016/0009-2509(93)80307-c Johnson DA, Feke DL. Methodology for fractionating suspended particles using ultrasonic standing wave and divided flow fields. Separations Technology. 1995;5(4):251–258. https://doi.org/10.1016/0956-9618(95)00130-1 Johnson DA, Feke DL. Methodology for fractionating suspended particles using ultrasonic standing wave and divided flow fields. Separations Technology. 1995;5(4):251–258. https://doi.org/10.1016/0956-9618(95)00130-1 Benes E, Groschl M, Nowotny H, Trampler F, Keijzer T, Bohm H, et al. Ultrasonic separation of suspended particles. 2001 IEEE Ultrasonics Symposium. Proceedings. An International Symposium. 2001;1:649 – 659. https://doi.org/10.1109/ ULTSYM.2001.991812 Benes E, Groschl M, Nowotny H, Trampler F, Keijzer T, Bohm H, et al. Ultrasonic separation of suspended particles. 2001 IEEE Ultrasonics Symposium. Proceedings. An International Symposium. 2001;1:649 – 659. https://doi.org/10.1109/ ULTSYM.2001.991812 Juliano P, Kutter A, Cheng LJ, Swiergon P, Mawson R, Augustin MA. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrasonics Sonochemistry. 2011;18(5):963–973. https://doi.org/10.1016/j.ultsonch.2011.03.003 Juliano P, Kutter A, Cheng LJ, Swiergon P, Mawson R, Augustin MA. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrasonics Sonochemistry. 2011;18(5):963–973. https://doi.org/10.1016/j.ultsonch.2011.03.003 Kapishnikov S, Kantsler V, Steinberg V. Continuous particle size separation and size sorting using ultrasound in a microchannel. Journal of Statistical Mechanics: Theory and Experiment. 2006;01:P01012. https://doi.org/10.1088/1742- 5468/2006/01/p01012 Kapishnikov S, Kantsler V, Steinberg V. Continuous particle size separation and size sorting using ultrasound in a microchannel. Journal of Statistical Mechanics: Theory and Experiment. 2006;01:P01012. https://doi.org/10.1088/1742- 5468/2006/01/p01012 Petersson F, Nilsson A, Holm C, Jönsson H, Laurell T. Separation of lipids from blood utilizing ultrasonic standing waves in microfluidic channels. The Analyst. 2004;129(10):938–943. https://doi.org/10.1039/b409139f Petersson F, Nilsson A, Holm C, Jönsson H, Laurell T. Separation of lipids from blood utilizing ultrasonic standing waves in microfluidic channels. The Analyst. 2004;129(10):938–943. https://doi.org/10.1039/b409139f Nii S, Kikumoto S, Tokuyama H. Quantitative approach to ultrasonic emulsion separation. Ultrasonics Sonochemistry. 2009;16(1):145–149. https://doi.org/10.1016/j.ultsonch.2008.07.005 Nii S, Kikumoto S, Tokuyama H. Quantitative approach to ultrasonic emulsion separation. Ultrasonics Sonochemistry. 2009;16(1):145–149. https://doi.org/10.1016/j.ultsonch.2008.07.005 Leong T, Juliano P, Johansson L, Mawson R, McArthur SL, Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. Ultrasonics Sonochemistry. 2014;21(6):2092–2098. https://doi.org/10.1016/j.ultsonch. 2014.02.003 Leong T, Juliano P, Johansson L, Mawson R, McArthur SL, Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. Ultrasonics Sonochemistry. 2014;21(6):2092–2098. https://doi.org/10.1016/j.ultsonch. 2014.02.003 Juliano P, Temmel S, Rou M, Swiergon P, Mawson R, Knoerzer K. Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies. Ultrasonics Sonochemistry. 2013;20(1):52–62. https://doi.org/ 10.1016/j.ultsonch.2012.07.018 Juliano P, Temmel S, Rou M, Swiergon P, Mawson R, Knoerzer K. Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies. Ultrasonics Sonochemistry. 2013;20(1):52–62. https://doi.org/ 10.1016/j.ultsonch.2012.07.018 Kerrigan GL, Norback JP. Linear Programming in the Allocation of Milk Resources for Cheese Making. Journal of Dairy Science. 1986;69(5):1432–1440. https://doi.org/10.3168/jds.s0022-0302(86)80552-5 Kerrigan GL, Norback JP. Linear Programming in the Allocation of Milk Resources for Cheese Making. Journal of Dairy Science. 1986;69(5):1432–1440. https://doi.org/10.3168/jds.s0022-0302(86)80552-5 Bliadze VG, Bigaeva AV. Development of the raw materials’ consumption rates for the cheese and cottage cheese production. Dairy Industry. 2021:(10):59–62. (In Russ.). https://doi.org/10.31515/1019-8946-2021-10-59-62; httpss://elibrary.ru/ UJOYJH Bliadze VG, Bigaeva AV. Development of the raw materials’ consumption rates for the cheese and cottage cheese production. Dairy Industry. 2021:(10):59–62. (In Russ.). https://doi.org/10.31515/1019-8946-2021-10-59-62; httpss://elibrary.ru/ UJOYJH Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. Ultrasonics Sonochemistry. 2014;21(4):1289–1298. https:// doi.org/10.1016/j.ultsonch.2014.01.007 Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. Ultrasonics Sonochemistry. 2014;21(4):1289–1298. https:// doi.org/10.1016/j.ultsonch.2014.01.007 Frampton KD, Martin SE, Minor K. The scaling of acoustic streaming for application in micro-fluidic devices. Applied Acoustics. 2003;64(7):681–692. https://doi.org/10.1016/s0003-682x(03)00005-7 Frampton KD, Martin SE, Minor K. The scaling of acoustic streaming for application in micro-fluidic devices. Applied Acoustics. 2003;64(7):681–692. https://doi.org/10.1016/s0003-682x(03)00005-7 Цымбалов А. С. Влияние поверхностно-активных веществ на диспергирование и стабильность водомасляных эмульсий // Современные наукоемкие технологии. Региональное приложение. 2018. № 3. С. 108–119. https:// elibrary.ru/YLVEWD Tsymbalov AS. Influence of surface-active substances on dispersion and stability of water oil emulsions. Modern High Technology. Regional Application. 2018;(3):108–119. (In Russ.). https:// elibrary.ru/YLVEWD