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首页> 外文期刊>Journal of dairy research >Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a review
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Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a review

机译：高频率超声对牛奶和牛奶产品挥发性化合物生产的影响 - 综述

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摘要

The effects of low and high frequency ultrasound on the production of volatile compounds along with their derivation and corresponding off-flavours in milk and milk products are discussed in this review. The review will simultaneously discuss possible mechanisms of applied ultrasound and their respective chemical and physical effects on milk components in relation to the production of volatile compounds. Ultrasound offers potential benefits in dairy applications over conventional heat treatment processes. Physical effects enhance the positive alteration of the physicochemical properties of milk proteins and fat. However, chemical effects propagated by free radical generation cause redox oxidations which in turn produce undesirable volatile compounds such as aldehydes, ketones, acids, esters, alcohols and sulphur, producing off-flavours. The extent of volatile compounds produced depends on ultrasonic processing conditions such as sonication time, temperature and frequency. Low frequency ultrasound limits free radical formation and results in few volatile compounds, while high ultrasonic frequency induces greater level of free radical formation. Furthermore, the compositional variations in terms of milk proteins and fat within the milk systems influence the production of volatile compounds. These factors could be controlled and optimized to reduce the production of undesirable vola-tiles, eliminate off-flavours, and promote the application of ultrasound technology in the dairy field.
机译：在本次审查中讨论了低频和高频超声对挥发性化合物的产生以及牛奶产品中的衍生化合物的产生以及相应的牛奶和牛奶产物中的相应脱味剂。审查将同时讨论应用超声的可能机制及其各自的化学和物理效应与挥发性化合物的产生相关的乳成分。超声波在常规热处理过程中提供乳制品应用中的潜在好处。物理效应提高乳蛋白和脂肪物理化学性质的阳性改变。然而，由自由基产生传播的化学效果原因氧化还原氧化，其又产生不希望的挥发性化合物，例如醛，酮，酸，酯，醇和硫，产生异味。产生的挥发性化合物的程度取决于超声处理条件，例如超声处理时间，温度和频率。低频超声限制自由基形成，导致较少的挥发性化合物，而高超声波频率诱导更大水平的自由基形成。此外，牛奶系统内乳蛋白和脂肪方面的组成变化会影响挥发性化合物的产生。可以控制和优化这些因素，以减少不良振荡砖的生产，消除异味，促进超声技术在乳制地中的应用。

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