Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Scale-Up Processes

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...

Downstream Processing

Downstream Processing

Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...

Bioreactor Design and Operational System

Bioreactor Design and Operational System

Bioreactors are engineered vessels designed to cultivate microorganisms under controlled conditions for industrial bioprocessing. They maintain sterility and allow precise regulation of pH, temperature, oxygen, and nutrient levels to optimize microbial growth and metabolite production. Bioreactors range from small laboratory units of 1 liter to industrial systems holding up to 500,000 liters, though only about 75% of their volume is actively used for fermentation. The remaining headspace...

Upstream Processing

Upstream Processing

Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...

Bioreactor Controls-II

Bioreactor Controls-II

In aerobic fermentations, oxygen is vital for microbial growth and metabolite production. Since air comprises only about 20% oxygen and the gas is poorly soluble in water—just 9 ppm at 20°C—supplying sufficient oxygen becomes a critical challenge, especially in high-demand processes like yeast growth or citric acid production. Even a fully saturated broth may offer only a few seconds of oxygen availability.To address this, sterile or scrubbed air is introduced into the fermentor via a sparger...

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Physics About Heat and Mass Transfer During Power Ultrasound-Enhanced Green Food Processing.

Comprehensive reviews in food science and food safety·2026

Same author

pH-mediated hydrolysis alters phenolic profiles and biological functions of brown seaweeds.

Food chemistry·2026

Same author

A generalized dimensionless rule linking ultrasound cavitation and separation processes across multiple scales developed by experimental and simulation investigations.

Ultrasonics sonochemistry·2026

Same author

Sonochemical hydrogen production in a 300 kHz sonoreactor: Comparative effects of short‑chain carboxylic acids, pH, and dissolved gas.

Ultrasonics sonochemistry·2026

Same author

Review of ultrasonication-assisted Fenton processes for degrading aqueous pollutants.

Ultrasonics sonochemistry·2025

Same author

Sonication-induced J-aggregation in nonhalogenated solvents boosts exciton delocalization for high-efficiency organic solar cells.

Nature communications·2025

Search research articles

Related Experiment Video

Updated: Jun 18, 2026

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Published on: December 9, 2022

Ultrasonic processing of dairy systems in large scale reactors.

Bogdan Zisu¹, Raman Bhaskaracharya, Sandra Kentish

¹Dairy Innovation Australia Ltd., Werribee, VIC, Australia.

Ultrasonics Sonochemistry

|December 2, 2009

Summary

High-intensity, low-frequency ultrasound processing significantly reduces dairy ingredient viscosity and improves gel strength. This method enhances heat stability and maintains properties after drying, offering economic benefits to the dairy industry.

More Related Videos

Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils

Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils

Published on: April 19, 2024

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Related Experiment Videos

Last Updated: Jun 18, 2026

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Published on: December 9, 2022

Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils

Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils

Published on: April 19, 2024

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Area of Science:

Food Science and Technology
Materials Science
Chemical Engineering

Background:

Dairy ingredients like whey protein concentrate (WPC) and caseinates have functional properties crucial for food applications.
Optimizing processing methods is essential for improving the efficiency and economic viability of dairy ingredient production.

Purpose of the Study:

To optimize high-intensity, low-frequency ultrasound parameters for large-scale processing of dairy systems.
To investigate the effects of sonication on the functional properties of various dairy ingredients.

Main Methods:

Pilot-scale continuous flow-through ultrasonic reactors operating at 20 kHz and up to 4 kW.
Treatment of reconstituted WPC, whey protein retentates, milk protein retentates, and calcium caseinate at varying flow rates and contact times.
Analysis of viscosity, gel strength, and heat stability before and after sonication, with and without heat pre-treatment.

Main Results:

Ultrasound treatment significantly reduced viscosity (6-50%) in dairy ingredients with 18-54% solids.
Improved gel strength and enhanced heat stability were observed in sonicated dairy systems, especially when combined with heat pre-treatment.
Particle size reduction confirmed the physical effects of acoustic cavitation.

Conclusions:

High-intensity ultrasound is an effective method for modifying the functional properties of dairy ingredients.
Sonicating dairy systems improves process efficiency and throughput, leading to value-added ingredients.
The observed benefits, including improved gelling and heat stability, are retained after spray drying and reconstitution.