High intensity ultrasound effects on meat brining

Cárcel, Juan A.; Benedito, J.; Bon, J.; Mulet, A.

doi:10.1016/j.meatsci.2007.01.022

Cited by 191 publications

(118 citation statements)

References 28 publications

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“…The effective moisture diffusivity for conventional drying kinetics (AIR, D e =4.91 10 -10 m 2 /s) was similar (Table 1) 2009), and it was also observed in other ultrasonic applications, such as osmotic dehydration (Carcel et al, 2007a) or brining (Carcel et al, 2007b).…”

Section: Moisture Loss Kineticssupporting

confidence: 66%

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Puig

Pérez‐Munuera

Cárcel

et al. 2012

Food and Bioproducts Processing

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20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 ABSTRACTThe overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying experiments (at 40 ºC and 1 m/s) were carried out:conventional air drying and ultrasonically assisted drying at two different levels of applied ultrasonic power, 45 and 90 W. The microstructure of the dried samples was studied by Scanning Electron Microscopy.The application of ultrasound during the convective drying of eggplant led to a significant reduction of the drying time. The ultrasonic effect was dependent on the power applied, thus, the higher the power, the faster the moisture loss. The microstructure of eggplant endocarp was greatly affected during conventional air drying, probably due to the long drying times. This microstructure was better preserved after the application of a moderate ultrasonic power (45 W), due to the shorter drying time and the mild mechanical effects of ultrasound on the endocarp cells.

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Section: Moisture Loss Kineticssupporting

confidence: 66%

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Puig

Pérez‐Munuera

Cárcel

et al. 2012

Food and Bioproducts Processing

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“…Above a threshold ultrasonic intensity, NaCl and water content were higher in sonicated than non-sonicated samples. In another paper Carcel, Benedito, Bon, & Mulet (2007) reported similar results at higher experimental temperatures. They showed that when slices of pork tenderloin were soaked in saturated NaCl solution at 21 °C for 45 m in and sonicated at 20.9 to 75.8 Wcm -2 the…”

Section: Briningsupporting

confidence: 63%

“…During brining meat is immersed in saturated salt solutions and two main mass transfer processes take place. The water migrates from meat to brine and the solutes migrate from brine to meat (Carcel, Benedito, Bon, & Mulet, 2007). The diffusion of NaCl into the matrix of the meat is normally slow but can be improved by injection, however this process produces lower-quality cured products.…”

Section: Briningmentioning

confidence: 99%

Power ultrasound in meat processing

et al. 2015

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Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilization of equipment surfaces.

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“…On the other hand, unabsorbed energy is the energy lost during the process and should not be taken into account during cavitation measurement. Studies of the efficiency of input energy conversion into absorbed power in the liquid volume have been developed to evaluate the energy output in different food processes, e. g., bioactive compounds extraction and meat brining (Cárcel et al, 2007a;McDonnell et al, 2014;Pingret et al, 2012). However, studies involving biomass treatment with ultrasound are still missing in the literature.…”

Section: Introductionmentioning

confidence: 99%

Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound

Polachini

Carvalho

Telis‐Romero

2017

Braz. J. Chem. Eng.

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-The benefits of high-intensity ultrasound in diverse processes have stimulated many studies based on biomass pretreatment. In order to improve processes involving ultrasound, a calorimetric method has been widely used to measure the real power absorbed by the material as well as the cavitation effects. Peanut shells, a byproduct of peanut processing, were immersed in acidified aqueous solutions and submitted to an ultrasonic field. Acoustic power absorbed, acoustic intensity and power yield were obtained through specific heat determination and experimental data were modeled in different conditions. Specific heat values ranged from 3537.0 to 4190.6 J·kg -1 ·K -1 , with lower values encountered for more concentrated biomass suspensions. The acoustic power transmitted and acoustic intensity varied linearly with the applied power and quadratically with solids concentration, reaching maximum values at higher applied nominal power and for less concentrated suspensions. A power yield of 82.7% was reached for dilute suspensions at 320 W, while 6.4% efficiency was observed for a concentrated suspension at low input energy (80 W).

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High intensity ultrasound effects on meat brining

Cited by 191 publications

References 28 publications

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Power ultrasound in meat processing

Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound

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