Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0002_inactivation-of-mesophilic-bacteria-in-milk-by-means-of-high-intensity-ultrasound-using-response-surface-method.php |
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| author | Zoran Herceg Edita Juraga Brankica Sobota-Šalamon Anet Režek-Jambrak |
| author_facet | Zoran Herceg Edita Juraga Brankica Sobota-Šalamon Anet Režek-Jambrak |
| author_sort | Zoran Herceg |
| collection | DOAJ |
| description | High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters were varied according to the statistical experimental design. The centre composite design was used to design and optimise the experimental parameters: temperature (20, 40, and 60°C), amplitude (120, 90, and 60 µm), and time (6, 9, and 12 min). All analyses were performed immediately after sonication and after 3 days and 5 days of storage under refrigeration at 4°C. The factors that seem to affect substantially the inactivation of microorganisms in using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature of the treatment. The results achieved indicate a significant inactivation of microorganisms under longer periods of the treatment with ultrasonic probe, particularly in combination of higher temperature and amplitude. The output optimal value of total bacteria count was defined by Statgraphics where the lowest bacteria count was 3.688 log CFU/ml for the following specific ultrasound parameters: amplitude 120 μm, treatment time 9.84 min, and temperature 45.34°C. |
| first_indexed | 2024-04-10T08:33:58Z |
| format | Article |
| id | doaj.art-a2262e0902fc4aad92681e3792dde1d7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:58Z |
| publishDate | 2012-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-a2262e0902fc4aad92681e3792dde1d72023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-04-0130210811710.17221/93/2011-CJFScjf-201202-0002Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodologyZoran Herceg0Edita Juraga1Brankica Sobota-Šalamon2Anet Režek-Jambrak3Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, CroatiaFarmex d.o.o., Varaždin, Brezje bb, CroatiaNatura agro d.o.o, Đurđevac, Croatia$2Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, CroatiaHigh-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. In the ultrasound treatment, three parameters were varied according to the statistical experimental design. The centre composite design was used to design and optimise the experimental parameters: temperature (20, 40, and 60°C), amplitude (120, 90, and 60 µm), and time (6, 9, and 12 min). All analyses were performed immediately after sonication and after 3 days and 5 days of storage under refrigeration at 4°C. The factors that seem to affect substantially the inactivation of microorganisms in using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature of the treatment. The results achieved indicate a significant inactivation of microorganisms under longer periods of the treatment with ultrasonic probe, particularly in combination of higher temperature and amplitude. The output optimal value of total bacteria count was defined by Statgraphics where the lowest bacteria count was 3.688 log CFU/ml for the following specific ultrasound parameters: amplitude 120 μm, treatment time 9.84 min, and temperature 45.34°C.https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0002_inactivation-of-mesophilic-bacteria-in-milk-by-means-of-high-intensity-ultrasound-using-response-surface-method.phphigh power ultrasoundtotal mesophilic bacteria countd values |
| spellingShingle | Zoran Herceg Edita Juraga Brankica Sobota-Šalamon Anet Režek-Jambrak Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology Czech Journal of Food Sciences high power ultrasound total mesophilic bacteria count d values |
| title | Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| title_full | Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| title_fullStr | Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| title_full_unstemmed | Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| title_short | Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| title_sort | inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology |
| topic | high power ultrasound total mesophilic bacteria count d values |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0002_inactivation-of-mesophilic-bacteria-in-milk-by-means-of-high-intensity-ultrasound-using-response-surface-method.php |
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