Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality
Abstract
:1. Introduction
2. Phenomenology of Ultrasound Waves
2.1. Acoustic Waves
2.2. Ultrasounds
2.3. Piezoelectric Materials
2.4. Low-Intensity Ultrasounds
2.5. High-Intensity Ultrasounds
2.6. Acoustic Cavitation
2.7. High-Intensity Ultrasound Equipment
3. Ultrasounds Applied to Dairy Products
3.1. Low-Intensity Ultrasoundsin Dairy Production
3.2. High-Intensity Ultrasoundsin Dairy Production
3.2.1. Fermentation Process
3.2.2. Microbial Inactivation
3.2.3. Foam
3.2.4. Homogenization
3.2.5. Emulsification
3.2.6. Crystallization
3.2.7. Milk Proteins
3.2.8. Cheese Production
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Name | Range, (Hz) |
---|---|
Infrasound | IS < 16 |
Audible Sound | 16 ≤ AS ≤ 17.8 |
Ultrasound | 17.8 < US < 1 G |
Hypersound | HS ≥ 1 G |
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Chávez-Martínez, A.; Reyes-Villagrana, R.A.; Rentería-Monterrubio, A.L.; Sánchez-Vega, R.; Tirado-Gallegos, J.M.; Bolivar-Jacobo, N.A. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020, 9, 1688. https://doi.org/10.3390/foods9111688
Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods. 2020; 9(11):1688. https://doi.org/10.3390/foods9111688
Chicago/Turabian StyleChávez-Martínez, América, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos, and Norma Angélica Bolivar-Jacobo. 2020. "Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality" Foods 9, no. 11: 1688. https://doi.org/10.3390/foods9111688