Ultrasonic Effect on the Suspension of Sunflower Cake and Whey

Abstract

In the article, the authors presented the results of studies of the process of ultrasonic exposure to a suspension of sunflower cake and whey. These studies were carried out by the authors to obtain a feed additive of increased value and safety for animal feeding. Ultrasound (US) is mechanical wave vibrations with frequencies greater than 20,000 vibrations per second (20 kHz). Ultrasonic waves propagate in solid, liquid and gaseous media, have high mechanical energy and cause several physical, chemical, and biological phenomena. Sunflower cake conglomerates with a particle size of 1370-1696 microns are destroyed into small ones with an average size of 18-172 microns due to the cavitation effect. As a result, a gel-like mass is formed from a simple mixture of components, which significantly improves the process of assimilation of the structured nutrients of the cake when feeding animals, i.e., enhances its value. The authors have identified the temperature-time modes for the ratio of the components of cake/whey 1:4, 1:6, and 1:8. The authors also determined the optimal temperature is 60-70 °C, and the processing time is 20 minutes. The authors also found that at a ratio of 1:8, the temperature of the mixture at all time values was lower due to a decrease in the viscosity of the resulting suspension. Microbial inactivation occurs under the action of ultrasound, this is especially noticeable with a larger amount of serum since in a liquid medium the cavitation process proceeds more intensively. As a result of statistical processing of process indicators, the authors concluded that with an increase in the duration (exposure) of processing, a decrease in the microbiological contamination of the additive occurs. This processing makes the feed additive safe for animal feeding.