Ultrasound Technology in Milk Product: A Review
R.P Yadav
, Gaurav Kumar Misra , Saurabh Misra
Ultrasonic waves, Processing, Treatment, Dairy Product, Parameters
Ultrasound is a mechanical wave that is oscillating at a frequency above that of human hearing. Ultrasonic waves have any frequency above 20 KHz up to a practical limit of around 10MHz for various applications. Within this range the measurement of the speed of propagation and the attenuation reflection of ultrasonic signals can be the basis of tool systems for the dairy and milk industry. Using ultrasound technology in the milk and dairy and make the milk. It is very complicated process in second or minutes with high productivity, in minimum time and more production of milk is very complicated process. Minimizing the cost and steps, simplifying manipulation and proceed-up giving more purity of final product, in this review paper to reduce the waste water from the milk and take only a fraction of the time and energy normally needed for conventional process. Several such as freezing, cutting drying, tempering bleaching, sterilization, and extraction have been applied efficiently in the milk in the product. Using the ultrasound wave in the food processing to increase the purity of food, milk, also increase the rate of mixing or micro mixing. This is an advantage of ultrasound wave. To use the ultrasound, faster energy and mass transfer, reduce thermal and concentration, gradients, reduce temperature, selective extraction; reduce equipment size, faster response to process extraction control, increased production and elimination of process steps.
"Ultrasound Technology in Milk Product: A Review ", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.6, Issue 6, page no.86 - 90, June-2021, Available :https://ijsdr.org/papers/IJSDR2106013.pdf
Volume 6
Issue 6,
June-2021
Pages : 86 - 90
Paper Reg. ID: IJSDR_193398
Published Paper Id: IJSDR2106013
Downloads: 000347037
Research Area: Physics
Country: pilibhit, UP, India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
