ABSTRACT
ASAAD REHMAN SAEED AL-HILPHY,1 DEEPAK KUMAR VERMA,2 ALAA KAREEM NIAMAH,3 SUDHANSHI BILLORIA,4 and PREM PRAKASH SRIVASTAV5
1Assistant Professor, Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq; Mobile: +00-96 47702696458; E-mail: aalhilphy@yahoo.co.uk
2PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur – 721302, West Bengal, India; Mobile: +91-74071-70260, +91-93359-93005, Telephone: +91-32222-81673, Fax: +91-3222-282224, E-mail: deepak.verma@agfe.iitkgp.ernet.in, rajadkv@rediffmail.com
3Assistant Professor, Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq; Mobile: +00-96 47709042069; E-mail: alaakareem2002@hotmail.com
4Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur – 721302, West Bengal, INDIA, Mobile: +91-8768126479, E-mail: sudharihant@gmail.com
5Associate Professor, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur – 721302, West Bengal, India; Mobile: +91-9434043426, Telephone: +91-3222-283134, Fax: +91-3222-282224, E-mail: pps@agfe.iitkgp.ernet.in
7.1 Introduction .................................................................................. 178 7.2 Ultrasonication: A Brief History .................................................. 179 7.3 Technology of Ultrasonic Treatment ............................................ 179 7.4 Use of Ultrasonic Treatment in Milk Homogenization ................ 183 7.5 Effects of Ultrasonic Treatment ................................................... 187 7.6 Prospective Future and Research Opportunities .......................... 197 7.7 Summary ...................................................................................... 197 Keywords .............................................................................................. 198 References ............................................................................................. 199
7.1 INTRODUCTION
Ultrasonication is the science of sound waves above the audible range of human beings. Frequency of the sound determines its tone and pitch. Low frequency sound waves have bass tone whereas high frequency produces treble tones. Frequencies greater than 18 kHz are usually considered as ultrasonic and cannot be heard by human ear. Usually, Ultrasonication (US) treatment has been in the range of 10 to 1000 W/cm2 and frequencies of 20 to 100 kHz. It has a pronounced effect on physical and chemical properties of liquids [14]. In 1944, the first patent was granted in Switzerland for using US.
