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Your search keyword '"Bosiljkov, T."' showing total 2 results
Start Over Author "Bosiljkov, T." Topic homogenization
2 results on '"Bosiljkov, T."'

1. Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk

Author

Bosiljkov, T, Tripalo, B, Brnčić, M, Ježek, D, Karlović, S, and Jagušt, I

Subjects
ultrasound, homogenization, cow milk, physical properties, Ultrasound, homogenization, cow milk, physical properties
Abstract

The main goal of this research is to analyze the influence of ultrasonic probe diameters (7 and 10 mm) of high-intensity ultrasound with constant frequency (30 kHz) on the degree of homogenization (variance) of cow milk. Influence of different probe diameters on the physical properties of cow milk was also tested. Changes in temperature, pH and density were measured under the following operational conditions of the ultrasonic device: amplitude, A = 20, 60,100%; and applied cycle, c = 0.6, 0.8, 1, with various treatment duration, t = 2, 6, 10, 15 min. Obtained results are processed in the “Statistica 8” software. Microscopic images of fat globules were edited in Image J software, while size of fat globules was represented with Log-normal distribution. Statistical analysis was conducted and influence of probe diameters on physical properties was expressed over p-value (p < 0.05) and β- standardized coefficient analyses of variance (ANOVA). Applications of different probe diameter have significant influence on all physical properties and variance. With increase of the amplitude and time, significant influence on variance (degree of homogenization) is observed.Keywords: Ultrasound, homogenization, cow milk, physical properties

Published
2011

2. Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach.

Author

Karlović, S., Bosiljkov, T., Brnčić, M., Semenski, D., Dujmić, F., Tripalo, B., and Ježek, D.

Subjects
*GOAT milk, *MILKFAT, *ULTRASONIC waves, *PARTICLE size determination, *HYDROSTATIC pressure, *EMULSIONS, *THERMODYNAMICS
Abstract

Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room ambient, treatment time is mostly below 30 minutes. US and HHP treatment were performed as separate treatments in order to obtain better homogenization. Goat milk was exposed to ultrasonic propagation up to 100 W of nominal power and high pressures up to 600 MPa. Maximum treatment time was 9 minutes. Ultrasonic homogenization indicates enhanced homogeneity of fat globules while high pressure process parameters have a significant influence on the observed mean particle diameter (fat globules). Improved stability and quality of emulsions (goat milk) was obtained by both applied processes. Statistical analysis indicated the influence of process parameters on fat globule size distribution between 0.3 - 4 µm and variance lower than 0.6. [ABSTRACT FROM AUTHOR]

Published
2014
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