This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.

中文翻译：

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高强度超声能量密度：不同的应用方式如何影响乳制品饮料的质量参数。

这项研究评估了高强度超声（HIUS）技术对在相同能量密度（5000 J / mL）下操作但以不同方式应用的模型乳制品饮料（巧克力乳清饮料）的质量参数的影响。根据标称功率和处理时间执行了两个过程：HIUS-A（160 W和937 s）和HIUS-B（720 W和208 s）。我们的目标是了解相同HIUS能量密度的不同应用方式如何影响巧克力乳清饮料的微观结构，液滴尺寸分布，ζ电位，相分离动力学，颜色参数和矿物质特征。结果表明，相同HIUS能量密度的不同应用方式直接影响了产品的最终质量，导致乳清饮料具有独特的物理和微观结构特征。HIUS-B加工的特征是热处理，因为最终加工温度达到71°C，而HIUS-A加工是非热处理，最终温度达到34°C。而且，相对于HIUS-A处理，HIUS-B处理极大地减小了液滴尺寸并增加了亮度值。两种处理均导致乳清饮料具有相似的相分离动力学，并且比未处理的样品更稳定。HIUS工艺没有改变矿物含量曲线。总体而言，该研究强调了HIUS技术的多功能性，并强调处理过程不能仅基于施加的能量密度，