Evaluation of the effect of ultrasound on the homogenization of milk-based ice cream
DOI:
https://doi.org/10.61799/2216-0388.1104Keywords:
cavitation, crystal, emulsion, texture, viscosityAbstract
Ultrasound (US) has presented advantages when applied in food processing, significantly improving the characteristics and quality of the products. Objective. The objective of the research is to evaluate the effect of ultrasound at different frequencies (40 and 80 kHz) for 30 min on the viscosity and crystallization parameter of milk-based ice cream at the laboratory level. Methods. For which, the ice cream production process was carried out by applying US (40-80kHz/30min) in the homogenization stage. For the determination of viscosity, a No.4 needle was used at a rotation speed of 10, 20, 50, 70 and 100 rpm, the measurement was made on 600 mL of sample. To identify crystallization, a 4X microscopy technique was performed with malachite green staining. Results. The results of the viscosity parameter showed that when applying US, a significant decrease was observed (p<0.05) compared to the control sample, probably due to cavitation that produces rupture of the fat globules, achieving a finer size distribution, improving texture. of the product. The crystallization of the ice cream samples treated with US showed a significant decrease (p<0.05) in the size of the crystal with respect to the control sample, probably due to cavitation that reduces the size of the crystal, achieving a finer distribution, improving the texture of the ice cream. product. Conclusions. Showing that US is an efficient and profitable technology to produce more stable emulsions.
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