جستجوی مقالات مرتبط با کلیدواژه "کاویتاسیون هیدرودینامیک" در نشریات گروه "پزشکی"

With the global population increasing, coupled with rising incomes and growing health consciousness, the demand for milk and dairy products is expanding rapidly. Cavitation, has emerged as an effective technique for enhancing milk processing in the dairy industry. This review focuses on exploring different cavitation induction methods used in milk processing and analyzing their impact on the nutritional value of milk.

 Using a scoping review methodology, this study collected data from both authoritative Persian databases, including SID and ISC, and international platforms like Google Scholar, Scopus, PubMed, and Web of Science. The search covered documents published between January 1, 2010,
and January 1, 2024, in accordance with predefined research questions and inclusion criteria.

 The initial search yielded 873 documents, of which 15 met the criteria for detailed analysis. The effects of various cavitation induction methods on the nutritional content of milk were categorized into five key areas: fats, proteins, vitamins, minerals, and organoleptic characteristics.

 Cavitation significantly reduces the time and energy needed for pasteurization and homogenization by minimizing thermal processing, thereby improving milk quality. Among the two primary cavitation methods, hydrodynamic cavitation is particularly effective at preserving milk’s nutritional value and enhancing its flavor profile. As a result, it offers a promising alternative or complementary approach to conventional milk processing techniques.