Ultrasound waves are propagated in upper frequencies from the limit of human hearing and have lower wavelength and more attenuation coefficient. Ultrasound in higher frequencies and low powers has a good sensitivity and no effects on mechanical or chemical properties of material but only causes vibrations in the molecules. High power ultrasound with lower frequencies has the acoustic energy packages which induces physical, mechanical, and chemical changes in the material. The major reason in this process is the cavitation phenomenon which provides high temperature and pressure by collapsing the microbubbles. Ultrasound applications are classified into high intensity and low intensity. Analytical ultrasound involves the monitoring and quality control of dairy products based on the physicochemical variations during storage or processing. High intensity ultrasound has been employed for processing applications such as pasteurization, homogenization, fermentation, and extraction. This paper presents a comprehensive review on the potential applications of ultrasonic techniques in milk industry.
کلید واژگان :Ultrasound; Milk industry; Sensor; Quality control; Food machinery
ارزش ریالی : 600000 ریال
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