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Abstrakt
Enhancing the Emulsion Stability of Coconut Milk by Ultrasonic Treatment
Chedde Indu K. Thangavel and D. Amirtham
This research aimed to enhance the emulsion stability of coconut milk by nonthermal ultrasonic process. The coconut milk was sonicated at different ultrasound frequency (20, 30 and 40 KHz), treatment time (5, 10 and 15 min) and fat content (8, 10 and 12 %) and analysed using Box Behnken statistical design under response surface methodology. The optimum emulsion stability was achieved with 20 Khz ultrasound frequency, 15 min treatment time and 10% fat content. It is found that the acoustic energy is responsible for fat globule reduction due to energy cavitation and high pressure shock waves. It was also observed that when increasing the ultra sound frequency the AED, Emulsion stability and creaming index are increased while particle size was reduced. The stable coconut milk gave the result as AED, ESI, creaming index and particle size as 4.14 KJ/100 ml, 32.54 min, 15.9 % and 106.53 nm, respectively.