Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia.
Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia.
Ultrason Sonochem. 2014 Jul;21(4):1289-98. doi: 10.1016/j.ultsonch.2014.01.007. Epub 2014 Jan 13.
The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of ∼20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at ∼1.6 g fat/min.
采用 1MHz 和/或 2MHz 的超声驻波在 1 升（5L 容量）批量系统中从天然全脂牛奶中分离乳脂。测试了各种设计参数，如功率输入水平、处理时间、比能、换能器-反射器距离以及单和双换能器设置的使用。结果表明，处理的效果取决于输入系统的比能密度。在这种情况下，在施加 200kJ/kg 的最小比能后，奶油顶层的脂肪浓度达到约 20%（w/v）的平台。此外，通过减小容器中的换能器反射距离、在平行设置中操作两个换能器、或通过增加处理时间，可增强脂肪分离效果，在用 20 分钟超声处理后的生牛乳中可得到脂肪浓度低至 1.7%（w/v）的脱脂乳。在这项研究中，两个换能器以 30mm 的最小距离平行运行的双模操作可使奶油和脱脂乳的制备速度最快，约为 1.6g 脂肪/分钟。
