Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

Ehsan Seyfali; Mohammad Hadi Khoshtaghaza; Konstantina Sfyra; Lars Wiking

doi:10.1016/j.jfoodeng.2025.112580

Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

Ehsan Seyfali, Mohammad Hadi Khoshtaghaza^*, Konstantina Sfyra, Lars Wiking^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Abstract

The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.

Original language	English
Article number	112580
Journal	Journal of Food Engineering
Volume	397
ISSN	0260-8774
DOIs	https://doi.org/10.1016/j.jfoodeng.2025.112580
Publication status	Published - Sept 2025

Keywords

Cavitation
Energy consumption
Faraday waves
Food processing

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10.1016/j.jfoodeng.2025.112580Licence: CC BY

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@article{b7d7bd87e1ee438fa59e1079b3fe5be2,

title = "Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology",

abstract = "The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.",

keywords = "Cavitation, Energy consumption, Faraday waves, Food processing",

author = "Ehsan Seyfali and Khoshtaghaza, {Mohammad Hadi} and Konstantina Sfyra and Lars Wiking",

note = "Publisher Copyright: {\textcopyright} 2025 The Authors",

year = "2025",

month = sep,

doi = "10.1016/j.jfoodeng.2025.112580",

language = "English",

volume = "397",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}

Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology. / Seyfali, Ehsan; Khoshtaghaza, Mohammad Hadi; Sfyra, Konstantina et al.
In: Journal of Food Engineering, Vol. 397, 112580, 09.2025.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

AU - Seyfali, Ehsan

AU - Khoshtaghaza, Mohammad Hadi

AU - Sfyra, Konstantina

AU - Wiking, Lars

PY - 2025/9

Y1 - 2025/9

N2 - The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.

AB - The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.

KW - Cavitation

KW - Energy consumption

KW - Faraday waves

KW - Food processing

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U2 - 10.1016/j.jfoodeng.2025.112580

DO - 10.1016/j.jfoodeng.2025.112580

M3 - Journal article

AN - SCOPUS:105000465380

SN - 0260-8774

VL - 397

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 112580

ER -

Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

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Keywords

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