Journal article
(Original article)


Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup


Publication Details
Author(s): Körzendörfer A, Temme P, Nöbel S, Schlücker E, Hinrichs J
Publisher: Elsevier Ltd
Publication year: 2016
Volume: 85
Pages range: 44-50
ISSN: 0963-9969
Language: English

Abstract

The aim of the study was to investigate the effects of vibrations during yogurt fermentation. Machinery such as pumps and switching valves generate vibrations that may disturb the gelation by inducing large particles. Oscillation measurements on an industrial yogurt production line showed that oscillations are transferred from pumps right up to the fermentation tanks. An experimental setup (20 L) was developed to study the effect of vibrations systematically. The fermenters were decoupled with air springs to enable reference fermentations under idle conditions. A vibration exciter was used to stimulate the fermenters. Frequency sweeps (25-1005 Hz, periodic time 10 s) for 20 min from pH 5.4 induced large particles. The number of visible particles was significantly increased from 35 ± 4 (reference) to 89 ± 9 particles per 100 g yogurt. Rheological parameters of the stirred yogurt samples were not influenced by vibrations.



How to cite
APA: Körzendörfer, A., Temme, P., Nöbel, S., Schlücker, E., & Hinrichs, J. (2016). Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup. Food Research International, 85, 44-50. https://dx.doi.org/10.1016/j.foodres.2016.04.004

MLA: Körzendörfer, Adrian, et al. "Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup." Food Research International 85 (2016): 44-50.

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