Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk
The main goal of this research is to analyze the influence of ultrasonic probe diameters (7 and 10 mm) of high-intensity ultrasound with constant frequency (30 kHz) on the degree of homogenization (variance) of cow milk. Influence of different probe diameters on the physical properties of cow milk was also tested. Changes in temperature, pH and density were measured under the following operational conditions of the ultrasonic device: amplitude, A = 20, 60,100%; and applied cycle, c = 0.6, 0.8, 1, with various treatment duration, t = 2, 6, 10, 15 min. Obtained results are processed in the “Statistica 8” software. Microscopic images of fat globules were edited in Image J software, while size of fat globules was represented with Log-normal distribution. Statistical analysis was conducted and influence of probe diameters on physical properties was expressed over p-value (p < 0.05) and β- standardized coefficient analyses of variance (ANOVA). Applications of different probe diameter have significant influence on all physical properties and variance. With increase of the amplitude and time, significant influence on variance (degree of homogenization) is observed.
Keywords: Ultrasound, homogenization, cow milk, physical properties