Application of Ultrasound in the Food Industry

Delgado, Javier Orlando

doi:10.22490/25394088.1098

Cited by 5 publications

(4 citation statements)

References 23 publications

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“…Taking into account that ultrasound promotes the generation of caloric and mechanical energy and cavitation [16], an increase of the suspension temperature was observed (Table 1). After 20 min of treatment at 60% amplitude without the ice bath, it was observed that the final temperature was 65 °C causing the complete starch gelatinization meanwhile the treatment at 40% amplitude induced the partial gelatinization of samples (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Microstructural and techno-functional properties of cassava starch modified by ultrasound

Monroy

Rivero

García

2018

Ultrasonics Sonochemistry

190

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This work was focused on the correlation between the structural and techno-functional properties of ultrasound treated cassava starch for the preparation of tailor-made starch-based ingredients and derivatives. Furthermore, the effect of treatment time, sample conditioning and ultrasound amplitude was studied. Ultrasonic treatment of cassava starch induced structural disorganization and microstructural changes evidenced mainly in the morphological characteristics of the granules and in their degrees of crystallinity. These structural modifications were supported by ATR-FTIR and SEM and CSLM studies as well as DRX and thermal analysis. The selection of the processing conditions is critical due to the complete gelatinization of the starch was produced with the maximum amplitude tested and without temperature control. Rheological dynamical analysis indicated changes at the molecular level in starch granules due to the ultrasound treated, revealing the paste stability under refrigeration condition. PCA allow to establish the interrelationships between microstructural and techno-functional properties. In summary, different starch derivatives could be obtained by adjusting the ultrasound treatment conditions depending on their potential applications.

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Section: Resultsmentioning

confidence: 99%

Microstructural and techno-functional properties of cassava starch modified by ultrasound

Monroy

Rivero

García

2018

Ultrasonics Sonochemistry

190

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“…Los mecanismos del Ultrasonido se pueden clasificar en dos térmicos y no térmicos, en los primeros encontramos generación de energía calórica y en el segundo proceso como: cavitación, rarefacción, radiación, formación de radicales libres y choques micromecánicos (Delgado, 2012).…”

Section: Mecanismosunclassified

Handbook Tecnologías Emergentes Aplicadas en Alimentos

ORTIZ-RODRIGUEZ¹,

SANDOVAL-SALAS²,

MORALES-OLÁN³

et al. 2022

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Nowadays, emerging technologies for food are the most studied, compared to the traditional food preservation. In this book some of the emerging technologies applied in the food industry are revised, such as irradiation that allows to improve food safety and shelf life; the advantages and some limitations of technology are presented, as well as the effects on the food properties and the applicable legislation for human consumption. A comparison of the emerging technologies combined with high hydrostatic pressure treatment is conducted. On the other hand, active packaging technology is described: its principles, advantages and disadvantages. Another technology that is presented is the ultrasound, with its basic concepts, applications and sustainability. The application of ozone technology in food usage and its environmental impact is also described. Moreover, the functioning of pulsed electric fields is explained, its effect and the microbial inactivation process on food.

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“…Keeping the latter in mind, one of the most studied technologies regarding the quality, processing, extraction, and preservation of food has been high-intensity ultrasound (HIU) [ 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ], also known as power ultrasound [ 34 , 35 ]. The advantages of HIU might surpass other technics due to the acoustic cavitation phenomenon, which causes the generation, growth, and collapse of air and/or vapor bubbles [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation

Reyes-Villagrana

Madrigal-Melchor

Chávez‐Martínez

et al. 2023

Foods

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Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.

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Application of Ultrasound in the Food Industry

Cited by 5 publications

References 23 publications

Microstructural and techno-functional properties of cassava starch modified by ultrasound

Microstructural and techno-functional properties of cassava starch modified by ultrasound

Handbook Tecnologías Emergentes Aplicadas en Alimentos

Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation

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