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Article
Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions
Food Research International
  • Silvana Martini, Utah State University
  • R. Potter
  • M. K. Walsh
Document Type
Article
Publisher
Elesiver
Publication Date
12-1-2010
DOI
10.1016/j.foodres.2010.09.018
Abstract
This research employed power ultrasound (US) to decrease the turbidity of whey suspensions. US was applied using a 20 kHz generator and different power levels (3 and 15 W) for different application times (5 and 15 min) at different temperatures (20, 60 °C, and no temperature control [NTC]) to whey suspensions obtained at 4 different steps in a commercial process. The whey suspensions varied from 6.9 to 30.2% solids and 13.5 to 88% protein. This research shows an approximately 90% decrease in turbidity when US was applied to a whey suspension of 28.2% of solids containing 35.6% of protein on a dry basis. The greatest decrease in turbidity was observed when US was applied for 15 min using 15 W of electrical power at 60 °C and NTC conditions. Surprisingly, when US was used in whey suspensions containing 88.0% protein an increase in turbidity of samples was observed.
Comments
* indicates graduate students; # indicates undergraduate students mentored
Citation Information
Martini, S., Potter#, R., and Walsh, M.K. 2010. Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions. Food Research International 43:2444-2451 – doi:10.1016/j.foodres.2010.09.018 (Impact Factor: 2.580)