Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM

محورهای موضوعی : food microbiology

B. Maheshwari ¹ (Department of Chemical Engineering, A. C. Tech Campus, Anna University, Chennai-600025, India.)
R. Saravanathamizhan ² (Department of Chemical Engineering, A. C. Tech Campus, Anna University, Chennai-600025, India.)
N. Balasubramanian ³ (Department of Chemical Engineering, A. C. Tech Campus, Anna University, Chennai-600025, India.)

تاریخ دریافت : 1397/03/08 تاریخ پذیرش : 1397/03/08 تاریخ انتشار : 1397/04/10

کلید واژه: Butter Yield, Cream, Response Surface Methodology, Separation, Ultrasound,

چکیده مقاله :

Butter is separated from cream using ultrasonication method. The efficiency of butter preparation is evaluated with respect to various parameters such as time, dilution, fermentation time using ultrasonication at room temperature and compares the yield with conventional stirring method. All the parameters were critically studied and it is observed maximum yield was obtained for sonication time at 30 min, 1:10 dilution and the fermentation time of 18h. Experimental parameters for butter separation have been optimized for maximum yield of butter using Response Surface Methodology. It has been observed from the present analysis that the predicted values are in good agreement with the experimental data with a correlation coefficient of 0.956. It is also observed that the butter prepared from ultrasonication method produce higher yield, lesser time to produce butter and homogenized butter grains obtained compared to conventional method. The viscosity and pH are same when compared to commercial butter and having the fat content of 83.14 %.

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