ULTRASONIC ENERGY DENSITY: HOW DIFFERENT MODES OF APPLICATION INFLUENCES THE PROCESSING OF A CHOCOLATE MILK BEVERAGE

This study evaluated the influence of the high-intensity ultrasound technology (HIUS) on the quality parameters of a model whey beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but obtained at different ways, varying nominal power and processing time: 160 W and 937 s (HIUS-A) and 720 W and 208 s (HIUS-B), respectively. Our objective was to understand how different modes of application of the same ultrasonic energy density can influence the microstructure, droplet size distribution, zeta potential, kinetic stability, color parameters and mineral profile of the chocolate whey beverage. It was possible to observe through this study that different modes of application of the same energy density influenced directly the product’s final quality, originating whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, once the final processing temperature reached 71°C, while the HIUS-A processing behaved as a non-thermal process, reaching a final temperature of 35°C. Moreover, it was possible to observe that the HIUS-B process greatly reduced the droplet size , favoring a better kinetic stability and lower destabilization index, also presented a difference in lightness in relation to the HIUS-A processing. Both ultrasonic treatments resulted in a whey beverage with good kinetic and electrostatic (ζ-potential) stability and presented a good preservation of the mineral content. Overall, the study emphasizes the versatility of the high-intensity ultrasound technology, highlighting that the HIUS processing must not be based only on the applied energy density, once different powers and processing times produces beverages with distinct characteristics.