Studies of spray drying process of sour milk products with the application of ultrasonic vibrations

Khmelev, Vladimir N.; Shalunov, Andrey V.; Golykh, Roman N.; Dorovskikh, Roman S.; Nesterov, Viktor A.; Шавыркина, Н.А.

doi:10.1109/edm.2016.7538734

Cited by 7 publications

(2 citation statements)

References 16 publications

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“…Antonio- Importantly, ultrasound influences the microorganisms' viability during spray drying. With this objective, Khmelev et al (2016) studied the ultrasonic spray drying of sour milk products at low temperature to maintain the vitality of the dry sour-milk products. With reduced droplet size, the contact area between the particle and the drying area was reported to increase, allowing reduced temperature operation, meanwhile yielding the required degree of inactivation.…”

Section: Ultrasound Spray Dryingmentioning

confidence: 99%

“…The mean size of particles generated using the ultrasonic nozzle was 31 µm. Furthermore, the ultrasonic spray drying technique reduced the microbial content by >10 times than the conventional one, which could be attributed to the local high pressure, high temperature, and shockwave generated with cavitation (Khmelev et al., 2016).…”

Section: Combined Ultrasonic Treatmentsmentioning

confidence: 99%

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Applications of ultrasound for food preservation and disinfection: A critical review

Khaire

Thorat

Gogate

2021

Food Processing Preservation

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Ultrasound has excellent potential in reducing microbial contamination and has also shown remarkable results in the wastewater treatment and pollutant removal. The different mechanisms of ultrasound in reducing the microbial contamination in food industry are rather exploratory. The present review focuses on the role of ultrasound in improved disinfection, sanitization, and preservation applications in food processing. This paper discusses the physical and chemical effects of ultrasonic cavitation on microbial inactivation. A comprehensive literature is provided to investigate and analyze the broad area application of ultrasound in preventing the microbial contamination in fruits and vegetables, meat, dairy, and during alcohol fermentation. The applied combination of ultrasound with different novel and conventional methods to intensify the ultrasound‐based effect has also been discussed. Overall, this work clearly establishes the background on the prospects of ultrasound disinfection and cleaning in the food industry as a green, effective, sustainable approach to prevent foodborne diseases. Novelty impact statement The present study establishes a groundwork for the application prospects of ultrasound‐based novel, green, and sustainable methods for disinfection and cleaning in the food industry and provides a new insight into the ultrasound mechanisms while analyzing the combined approaches for varied microbial inactivation practices.

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Section: Ultrasound Spray Dryingmentioning

confidence: 99%

Section: Combined Ultrasonic Treatmentsmentioning

confidence: 99%