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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSilva, Éric Keven-
dc.contributor.authorunicampPetenate, Maria Angela de Almeida Meireles-
dc.typeArtigopt_BR
dc.titleHigh-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beveragept_BR
dc.contributor.authorMonteiro, S.H.M.C.-
dc.contributor.authorSilva, E.K.-
dc.contributor.authorGuimarães, J.T.-
dc.contributor.authorFreitas, M.Q.-
dc.contributor.authorMeireles, M.A.A.-
dc.contributor.authorCruz, A.G.-
dc.subjectProteínas do soro do leitept_BR
dc.subject.otherlanguageWhey productpt_BR
dc.description.abstractThis study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristicspt_BR
dc.relation.ispartofUltrasonics sonochemistrypt_BR
dc.relation.ispartofabbreviationUltrason. sonochem.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMaypt_BR
dc.language.isoengpt_BR
dc.description.volume63pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1350-4177pt_BR
dc.identifier.eissn1873-2828pt_BR
dc.identifier.doi10.1016/j.ultsonch.2019.104928pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S1350417719312969pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber302423/2015-0pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2015/22226-6pt_BR
dc.date.available2020-05-28T21:23:13Z-
dc.date.accessioned2020-05-28T21:23:13Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-28T21:23:13Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:43Z : No. of bitstreams: 1 2-s2.0-85077740406.pdf: 4878310 bytes, checksum: 7d79ced435a253d4abc064e807252e24 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-28T21:23:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342214-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordAcoustic cavitationpt_BR
dc.subject.keywordNon-thermal processingpt_BR
dc.subject.keywordMilk homogenizationpt_BR
dc.identifier.source2-s2.0-85077740406pt_BR
dc.creator.orcid0000-0002-7623-8539pt_BR
dc.creator.orcid0000-0003-0310-7375pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid104928pt_BR
dc.description.sponsorNoteThe authors gratefully acknowledge the CAPES Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brazil) scholarship granted to Sara Hadass M. C Monteiro in his doctorate degree (Finance code 001) and postdoctoral assistantship granted to Jonas de T. Guimarães. Eric Keven Silva thanks FAPESP (2015/22226-6) for his postdoctoral assistantship at University of Campinas. M. Angela A. Meireles thanks CNPq – Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brazil) for her productivity grant (302423/2015-0)pt_BR
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