Emerging technologies: chemical aspects

Butz, Peter; Tauscher, B.

doi:10.1016/s0963-9969(01)00197-1

Cited by 423 publications

(217 citation statements)

References 9 publications

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“…The lowest amounts of microorganisms found in U treated samples might be due to ultrasound process that creates the cavitation caused by the changes in pressure responsible for the destruction of bacteria. The mechanism of microbial destruction is mainly due to thinning of cell membranes, localized heating and production of free radicals (Butz and Tauscher 2002;Fellows 2000). These observations are in agreement with those reported by Cao et al (2010), where ultrasonic treatment was observed to inhibit microbial population on strawberry fruit.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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Section: Microbiological Analysismentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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“…reagents; a synergy factor of 1.57 is demonstrated by the disinfecting efficiency of the reactions. During sonication, the breakage of the cavitation bubbles can lead to the formation of an almost point-sized heat source [36,37], with local temperatures approaching 2000 K and pressures of 200 atm. These extreme conditions can cause lysis of water molecules and along with that, extra production of hydroxyl radicals [8].…”

Section: Results Of the Step-wise Construction Of The Joint Treatmentmentioning

confidence: 99%

Ultrasound enhancement of near-neutral photo-Fenton for effective E. coli inactivation in wastewater

Giannakis

Papoutsakis

Darakas

et al. 2015

Ultrasonics Sonochemistry

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a b s t r a c tIn this study, we attempt for the first time to couple sonication and photo-Fenton for bacterial inactivation of secondary treated effluent. Synthetic wastewater was subjected to sequential high-frequency/low power sonication, followed by mild photo-Fenton treatment, under a solar simulator. It was followed by the assessment of the contribution of each component of the process (Fenton, US, hv) towards the removal rate and the long-term survival; sunlight greatly improved the treatment efficiency, with the coupled process being the only one to yield total inactivation within the 4-h period of treatment. The short-term beneficial disinfecting action of US and its detrimental effect on bacterial survival in long term, as well as the impact of light addition were also revealed. Finally, an investigation on the operational parameters of the process was performed, to investigate possible improvement and/or limitations of the coupled treatment; 3 levels of each parameter involved (hydraulic, environmental, US and Fenton) were tested. Only H 2 O 2 increased improved the process significantly, but the action mode of the joint process indicated potential cost-effective solutions towards the implementation of this method.

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“…In fact it has been proved that during HP treatments there may be changes in cell biopolymers (proteins, polysaccharides, and lipids), which can affect texture/structure of plant foods (Butz and Tauscher 2002;Cano and de Ancos 2005). Textural changes in plant tissues caused by pressure treatments may occur as a result of physical disruption of the tissue.…”

Section: Texturementioning

confidence: 99%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

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Emerging technologies: chemical aspects

Cited by 423 publications

References 9 publications

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Ultrasound enhancement of near-neutral photo-Fenton for effective E. coli inactivation in wastewater

Effect of non-thermal hurdles in extending shelf life of cut apples

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