Rafaella S Moura, Jonas T Guimarães, Hugo Scudino, Monica Q Freitas, Eliane T Mársico, Erick A Esmerino, Celso Sant'Anna, Pedro Henrique Campelo Félix, Tatiana C Pimentel, Bruno N Paulino, Vitoria H Cauduro, Erico M M Flores, José Ricardo H Lopes, Adriano G Cruz
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment)...
April 1, 2024: Ultrasonics Sonochemistry