Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation |
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| Affiliation: | 1. Department of Food Science, Aarhus University, Blichers Allé 20, 8830, Tjele, Denmark;2. SPX Flow Technology Danmark A/S, Pasteursvej 1, 8600, Silkeborg, Denmark;3. Department of Food Technology, Silpakorn University, 73000, Nakhonpathom, Thailand;4. Arla Foods Ingredients Group P/S, Sønderupvej 26, 6920, Videbæk, Denmark;5. Arla Foods R&D, Agro Food Park 19, 8200, Aarhus N, Denmark;5. Center of Excellence on Soybean Processing and Utilization, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal-462038, Madhya Pradesh, India;1. Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark;2. SPX Flow Technology Denmark A/S, Pasteursvej 1, 8600 Silkeborg, Denmark;3. Arla Foods Ingredients Group P/S, Sønderupvej 26, 6920 Videbæk, Denmark;4. Arla Foods R&D, Agro Food Park 19, 8200 Aarhus N, Denmark |
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| Abstract: | Controlling viscosity of concentrated protein solutions is an integral part of dairy powder production. Hydrodynamic cavitation has been suggested as a new processing tool for reducing the viscosity of concentrates prior to spray drying. The aim of this study was to evaluate the viscosity reduction of whey protein concentrate as result of hydrodynamic cavitation. A whey protein concentrate (31% dry matter) was subjected to different hydrodynamic cavitation treatments and the viscosity was monitored during 14 days of storage, denaturation enthalpy was evaluated by differential scanning calorimetry and particle size by dynamic light scattering. Results showed that hydrodynamic cavitation treatment decreased viscosity by 7–8%, and this effect remained constant during the 14 days of storage. Based on the analysis of particle size distribution, the viscosity reduction was suggested to be linked to a reduction in the presence of large particles, possibly due to disruption of aggregates. |
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