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Marianne Hammershøj

Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Sandra Beyer Gregersen
  • Lars Wiking
  • Karina Braad Bertelsen, SPX Flow Technology Danmark A/S
  • ,
  • Janjira Tangsanthatkun, Silpakorn University
  • ,
  • Bent Pedersen, SPX Flow Technology Danmark A/S
  • ,
  • Kristian Raaby Poulsen, Arla Foods
  • ,
  • Ulf Andersen, Arla Foods
  • ,
  • Marianne Hammershøj

Controlling viscosity of concentrated protein solutions is an integral part of dairy powder production. Hydrodynamic cavitation has been suggested as a new processing tool for reducing the viscosity of concentrates prior to spray drying. The aim of this study was to evaluate the viscosity reduction of whey protein concentrate as result of hydrodynamic cavitation. A whey protein concentrate (31% dry matter) was subjected to different hydrodynamic cavitation treatments and the viscosity was monitored during 14 days of storage, denaturation enthalpy was evaluated by differential scanning calorimetry and particle size by dynamic light scattering. Results showed that hydrodynamic cavitation treatment decreased viscosity by 7–8%, and this effect remained constant during the 14 days of storage. Based on the analysis of particle size distribution, the viscosity reduction was suggested to be linked to a reduction in the presence of large particles, possibly due to disruption of aggregates.

Original languageEnglish
JournalInternational Dairy Journal
Pages (from-to)1-4
Number of pages4
Publication statusPublished - Oct 2019

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