Evaluación del efecto del ultrasonido en la homogenización del helado a base de leche

Abstract

Ultrasound (US) has shown advantages when applied to food processing, significantly improving product characteristics and quality. Objective. This research aims to evaluate the effect of ultrasound at different frequencies (40 and 80 kHz) for 30 min on the viscosity and crystallization parameters of milk-based ice cream at the laboratory level. Methods. For which, the ice cream making process was carried out applying US (40-80 kHz / 30 min) in the homogenization stage. To determine viscosity, a No. 4 needle was used at rotation speeds of 10, 20, 50, 70 and 100 rpm, the measurement was performed on 600 mL of sample. To identify crystallization, a 4X transmitted light microscopy technique with malachite green staining was performed. Results. The results of the viscosity parameter showed that when applying US a significant decrease was observed (p <0.05) with respect to the control sample, probably due to cavitation that produces rupture of the fat globules achieving a finer size distribution improving the 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 the fact that cavitation reduces the size of the crystal achieving a fine distribution improving the texture of the product. Conclusion. Showing that US is an efficient and profitable technology to produce stable emulsions.

Keywords

• cavitación
• cristal
• emulsión
• textura
• viscosidad