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Full-Text Articles in Life Sciences
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Electronic Theses and Dissertations
It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or both …
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Electronic Theses and Dissertations
Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …