Insights into the effects of multiple frequency ultrasound combined with acid treatments on the physicochemical and thermal properties of brown rice postcooking

Exploitation of Post-Ripening Treatment for Improving Cold Tolerance and Storage Period of Jin Huang Mango

“…The color appearance of the mango sample was determined following an approach described by Lin et al [19] and Nkhata, S. G. [20], with minor modifications. The L, a, and b values of the samples were determined by a colorimeter (SD 5000, Nippon Denshoku Ins., Co., Ltd., Tokyo, Japan).…”

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

“…These factors include the apoptosis of bacteria and a reduction of the pH level, which ultimately reaches a certain threshold (Lyu et al, 2018). In addition, packaged processed foods can be classified based on pH into low acidic foods (pH above 5.2), medium acidic foods (pH 5.2-4.6), acidic foods (pH 4.6-4.0) (Lin et al, 2023), and high acidic foods (pH below 4.0). Most microorganisms grow optimum around a neutral pH of 6.0-7.5 (Osman Erkmen, 2016).…”

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

“…However, several techniques (UA, pulse vacuum, high pressure, centrifugal force, gamma irradiation, and microwave) have been studied to optimize mass transfer and sustain product quality [11,15]. UA technology utilizes both low energy (high frequency, over 100 kHz, and low power) and high energy (low frequency, 20-100 kHz, and high power) to create high-pressure zones (100 MPa) and micro-cavitation bubbles in a solution [9,16,17]. When the bubbles reach their resonance radius, they collapse, generating extremely high temperatures of up to 5500 • C, known as the cavitation effect [17].…”

“…Combining multiple frequencies (or multifrequency) of ultrasound offers several advantages and better performance. These include enhanced power, improved resonance, increased number and distribution of homogeneous cavitation bubbles, enhanced implosion strength, promoted water loss and SG of the product, inhibited endogenous enzymes, and retained bioactive substances [5,16,[20][21][22]. Moreover, the UA technology, either as a pre-treatment or as part of a combination process, demonstrated significant potential to enhance sustainable food processing efficiency and reduce energy consumption [16,[23][24][25].…”

“…These include enhanced power, improved resonance, increased number and distribution of homogeneous cavitation bubbles, enhanced implosion strength, promoted water loss and SG of the product, inhibited endogenous enzymes, and retained bioactive substances [5,16,[20][21][22]. Moreover, the UA technology, either as a pre-treatment or as part of a combination process, demonstrated significant potential to enhance sustainable food processing efficiency and reduce energy consumption [16,[23][24][25]. The technology has exhibited potential as a sustainable solution (related to the ten goals of the United Nations Sustainable Development Goals (SDGs)) for food processing in the industry, while compared to other equipment, and the cost-effectiveness lends further appeal to its implementation [19,26].…”