Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate. (March 2021)

• Record Type: Journal Article
• Authors: Sim, Jae Young; Beckman, Steven L.; Anand, Sanjeev; Martínez-Monteagudo, Sergio I.
• Is Part Of: Journal of food engineering. Volume 293(2021)
• Publication Date: 2021-03
• Subjects: Hydrodynamic cavitation -- Skim milk concentrate -- Bacillus coagulans -- Process development; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110382
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: We report the development of hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans (ATCC 12245) in skim milk concentrate (SMC, 35 ± 1% total solids). The process was evaluated in terms of analysis of cavitation parameters, characterization of the increase in the fluid temperature, and microbial inactivation. Inoculated SMC (4.67 ± 0.18 log) was treated by cavitation (rotor speed of 3600 RPM and fluid flow rate of 100 L h −1 ), thermal treatment (75–85 °C for 14–106 s), or a combined cavitation-thermal treatment, using the aforementioned conditions. A 3.5 log CFU mL −1 reduction was obtained by the combined cavitation-thermal treatment, while thermal treatment alone yielded a 2.77 log CFU mL −1 reduction. Contrary, individual cavitation did not produce a significant reduction. The values of decimal reduction time at 75 °C (D75 ) were lower when cavitation was followed by thermal treatment (375 ± 62 s) than the values obtained for thermal treatment (470 ± 66 s). The outcomes of this study present opportunities for reducing the counts of B. coagulans in skim milk concentrate by the combined effect of hydrodynamic cavitation and thermal treatment. Graphical abstract: Image 1 Highlights: A pilot-scale rig was developed combining hydrodynamic cavitation and thermal treatment. A synergistic effect was obeserved between hydrodynamic cavitaiton and thermal treatment. Individual cavitation did not reduce counts of B. coagulans in skim milk concentrate.