Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies

► Ultrasonic splitting of dairy emulsions has been demonstrated in millilitre scale systems only. ► Milkfat creaming was enhanced in a 6L cubic ultrasonic reactor holding several transducer arrangements. ► Milk fat separation depends on the applied frequency and single or double transducer configura...

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Veröffentlicht in:	Ultrasonics sonochemistry 2013-01, Vol.20 (1), p.52-62
Hauptverfasser:	Juliano, Pablo, Temmel, Sandra, Rout, Manoj, Swiergon, Piotr, Mawson, Raymond, Knoerzer, Kai
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Chemistry Colloidal state and disperse state Emulsion Emulsions Emulsions. Microemulsions. Foams Exact sciences and technology Food Handling - instrumentation General and physical chemistry High frequency Milk Milk - chemistry Physical chemistry of induced reactions (with radiations, particles and ultrasonics) Separation Standing waves Transducers Ultrasonic chemistry Ultrasonics - instrumentation Ultrasound
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