Abstract
Low-frequency ultrasound has long been used to break and dissociate insoluble particles at a molecular level. In solution, power ultrasound of approximately 20 kHz generates sufficient shear to break agglomerates apart through acoustic cavitation, and this phenomenon has been reviewed in the context of powder solubility. Dairy powders are a dehydrated nonperishable globally important food commodity providing nutrition in both developed and developing regions around the world. The ability to rehydrate powders for use as food ingredients differs depending on the composition, processing history, and handling conditions with certain powders being more difficult to solubilize than others. In this chapter we focus mainly on the easily hydrated whey protein-based powders and the often more difficult powders to solubilize in the form of milk protein concentrates. Taking frequency into account, we discuss the use of high-power ultrasound as a method to aid powder solubilization through particle dissociation. Ultrasound as a technology is yet to be adopted commercially as a processing tool by the food-manufacturing industry, and limitations associated with the technique including equipment design are also discussed.
Similar content being viewed by others
References
Tamime AY (ed) (2009) Dried milk products. Dairy powders and concentrated milk products. Blackwell, Oxford, UK, pp 231–245
Singh H, Newstead DF (1992) Aspects of proteins in milk powder manufacture. In: Fox PF (ed) Advanced dairy chemistry, vol 1, 2nd edn, Proteins. Elsevier, New York, pp 735–765
Fang Y, Selomulya C, Ainsworth S, Palmer M, Chen XD (2011) On quantifying the dissolution behavior of milk protein concentrate. Food Hydrocoll 25:503–510
Gaiani C, Schuck P, Scher J, Desobry S, Banon S (2007) Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration. J Dairy Sci 90:570–581
Anema SG, Pinder DN, Hunter RJ, Hemar Y (2006) Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocoll 20:386–393
Anema SG, Li YM (2003) Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. J Dairy Res 70:73–83
Singh H (2007) Interactions of milk proteins during the manufacture of milk powders. Lait 87:413–423
Havea P (2006) Protein interactions in milk protein concentrate powders. Int Dairy J 16:415–422
Kher A, Udabage P, McKinnon I, McNaughton D, Augustin MA (2007) FTIR investigation of spray-dried milk protein concentrate powders. Vib Spectrosc 44:375–381
Pavlovskaya G, McClements DJ, Povey MJW (1992) Ultrasonic investigation of aqueous-solutions of a globular protein. Food Hydrocoll 6:253–262
Suzuki N, Tamura Y, Mihashi K (1996) Compressibility and specific volume of actin decrease upon G to F transformation. Biochim Biophys Acta-Protein Struct Mol Enzymol 1292:265–272
Zwijgers A (1992) Outline of milk protein concentrate. Int Food Ingredients 3:18–23
Povey MJW (1998) Ultrasonics of food. Contemp Phys 39:467–478
Mason TJ (1998) Power ultrasound in food processing – the way forward. In: Povey MJW, Mason TJ (eds) Ultrasound in food processing. Blackie Academic %26 Professional, London, pp 105–126
Earnshaw RG (1998) Ultrasound: a new opportunity for food preservation. In: Povey MJW, Mason TJ (eds) Ultrasound in food processing. Blackie Academic %26 Professional, London, pp 183–192
Hem SL (1967) The effect of ultrasonic vibrations on crystallization processes. Ultrasonics 5:202–207
Laborde JL, Bouyer C, Caltagirone JP, Gerard A (1998) Acoustic bubble cavitation at low frequencies. Ultrasonics 36:589–594
Mizrach A (2008) Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre- and postharvest processes. Postharvest Biol Technol 48:315–330
Coupland JN (2004) Low intensity ultrasound. Food Res Int 37:537–543
Curt C (1994) Evaluation of emulsion stability – principle, applications, advantages and drawbacks. Sciences Des Aliments 14:699–724
Demirdoven A, Baysal T (2009) The use of ultrasound and combined technologies in food preservation. Food Rev Intl 25:1–11
Jafari SM, He YH, Bhandari B (2007) Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technol 25:1081–1090
Jiranek V, Grbin P, Yap A, Barnes M, Bates D (2008) High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnol Lett 30:1–6
Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry – a review. Innovative Food Sci Emerg Technol 9:161–169
Zheng L, Sun DW (2006) Innovative applications of power ultrasound during food freezing processes – a review. Trends Food Sci Technol 17:16–23
Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL (2008) Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J Food Eng 86:281–287
Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and ultrasonics in food potential of processing. Trends Food Sci Technol 15:261–266
Zisu B, Bhaskaracharya R, Kentish S, Ashokkumar M (2010) Ultrasonic processing of dairy systems in large scale reactors. Ultrason Sonochem 17:1075–1081
Ashokkumar M, Kentish SE, Lee J, Zisu B, Palmer M, Augustin MA (2009) Processing of dairy ingredients by ultra-sonication, PCT International Application WO 2009079691 A1
Muthupandian A, Bhaskaracharya R, Kentish S, Lee J, Palmer M, Zisu B (2010) The ultrasonic processing of dairy products –an overview. Dairy Sci Technol 90:147–168
Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R (2014) Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. Ultrason Sonochem 21:1289–1298
Dincer TD, Zisu B, Vallet CGMR, Jayasena V, Palmer M, Weeks M (2014) Sonocrystallisation of lactose in aqueous system. Int Dairy J 35:43–48
Koh LLA, Chandrapala J, Zisu B, Martin GJO, Kentish SE, Ashokkumar M (2014) A comparison of the effectiveness of sonication, high shear mixing and homogenisation on improving the heat stability of whey protein solutions. Food Bioprocess Technol 7:556–566
McCarthy NA, Kelly PM, Maher PG, Fenelon M (2014) Dissolution of milk protein concentrate (MPC) powders by ultrasonication. J Food Eng 126:142–148
Contamine RF, Wilhelm AM, Berlan J, Delmas H (1995) Power measurement in sonochemistry. Ultrason Sonochem 2:S43–S47
Kimura T, Sakamoto T, Leveque JM, Sohmiya H, Fujita M, Ikeda S, Ando T (1996) Standardization of ultrasonic power for sonochemical reaction. Ultrason Sonochem 3:S157–S161
Zisu B, Lee J, Chandrapala J, Bhaskaracharya R, Palmer M, Kentish SE, Ashokkumar M (2011) Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. J Dairy Res 78:226–232
Onwulata CI, Konstance RP, Tomasula PM (2002) Viscous properties of microparticulated dairy proteins and sucrose. J Dairy Sci 85:1677–1683
Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR (2008) Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J Food Eng 87:64–73
Mistry VV, Pulgar JB (1996) Physical and storage properties of high milk protein powder. Int Dairy J 6:195–203
McKenna AB (2000) Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders. Institute of Food Nutrition and Human Health, no. Palmerston North, Massey University
Thomas MEC, Scher J, Desobry-Banon S, Desobry S (2004) Milk powders ageing: effect on physical and functional properties. Crit Rev Food Sci Nutr 44:297–322
Birchal VS, Passos ML, Wildhagen GRS, Mujumdar AS (2005) Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technol 23:611–636
Tamime AY (2007) Structure of dairy products. Blackwell, Oxford, xvi + 288 pp
Zisu B, Chandrapala J (2015) High power ultrasound processing in milk and dairy products. In: Datta N, Tomasula P (eds) Emerging dairy processing technologies: opportunities for the dairy industry. Wiley-Blackwell, Chichester/Hoboken
McKenna AB, Lloyd RJ, Munro PA, Singh H (1999) Microstructure of whole milk powder and of insolubles detected by powder functional testing. Scanning 21:305–315
Mimouni A, Deeth HC, Whittaker AK, Gidley MJ, Bhandari BR (2009) Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocoll 23:1958–1965
Yanjun S, Jianhang C, Shuwen Z, Hongjuan L, Jing L, Lu L, Uluko H, Yanling S, Wenming C, Wupeng G, Jiaping L (2014) Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J Food Eng 124:11–18
Mistry VV, Hassan HN (1991) Delactosed, high milk protein powder. 2. Physical and functional properties. J Dairy Sci 74:3716–3723
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer Science+Business Media Singapore
About this entry
Cite this entry
Bhandari, B., Zisu, B. (2015). Effect of Ultrasound Treatment on the Evolution of Solubility of Milk Protein Concentrate Powder. In: Ashokkumar, M. (eds) Handbook of Ultrasonics and Sonochemistry. Springer, Singapore. https://doi.org/10.1007/978-981-287-470-2_70-1
Download citation
DOI: https://doi.org/10.1007/978-981-287-470-2_70-1
Received:
Accepted:
Published:
Publisher Name: Springer, Singapore
Online ISBN: 978-981-287-470-2
eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics