New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review

Yu, Huan; Mei, Jun; Xie, Jing

doi:10.1016/j.ultsonch.2022.106185

Cited by 26 publications

(7 citation statements)

References 96 publications

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“…It generates shorter processing time, lower maintenance costs, energy and solvent savings, fewer wastes, and high‐quality products. The sonochemical energy allows to carry out extractions, emulsifications, freezing‐thawing processes, oxidation reactions, filtrations, dehydrations, sterilizations, fermentations, nano‐formulations, and food component modifications [67] . The ultrasonic process in the food processing industry helps in the control of the qualitative characteristics of the food, such as appearance, texture, flavor, and biochemical activity, with microbiological inactivation, sterilization, and enzyme inactivation [68,69] .…”

Section: Sonochemistry As An Energy Source: Emerging Industrial and S...mentioning

confidence: 99%

“…The sonochemical energy allows to carry out extractions, emulsifications, freezing-thawing processes, oxidation reactions, filtrations, dehydrations, sterilizations, fermentations, nano-formulations, and food component modifications. [67] The ultrasonic process in the food processing industry helps in the control of the qualitative characteristics of the food, such as appearance, texture, flavor, and biochemical activity, with microbiological inactivation, sterilization, and enzyme inactivation. [68,69] Methods requiring high temperature, pressure, and control conditions have been replaced by sonochemistry technology in processes such as emulsification, homogenization, and fragmentation, with a notable improve-ment in physicochemical properties of the product and/or food process.…”

Section: Alimentary Industrymentioning

confidence: 99%

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The Evolution of Sonochemistry: From the Beginnings to Novel Applications

Rosales Pérez,

Esquivel Escalante

2024

ChemPlusChem

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Sonochemistry is the use of ultrasonic waves in an aqueous medium, producing acoustic cavitation. In this context, sonochemistry emerged as a focal point over the past few decades, starting as a manageable process such as radar or cleaning technique; now, it is finding wide‐ranging applications across various chemical, physical, and biological processes, creating an opportunity area of analysis between these areas. Sonochemistry is a powerful and eco‐friendly technique often called “green chemistry” for less energy use, toxic reagents, and residues generation, among others. It is increasing the number of applications achieved through the ultrasonic irradiation (USI) method. Sonochemistry has been established as a sustainable and cost‐effective alternative in comparison with the traditional industrial methods, promoting scientific and social well‐being, offering no‐destructive advantages, including rapid processes, improved process efficiency, enhanced product quality, and, in some cases, the retention of key quality characteristics of the products. This versatile technology has significantly contributed to the food industry, materials technology, environmental remediation, and biological research. This review is created with enthusiasm and focus on shedding light on the manifold applications of sonochemistry. It delves into this technique's evolution and current applications in cleaning, environmental remediation, microfluidic, biological, and medical fields.

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Section: Sonochemistry As An Energy Source: Emerging Industrial and S...mentioning

confidence: 99%

Section: Alimentary Industrymentioning

confidence: 99%

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

Rosales Pérez,

Esquivel Escalante

2024

ChemPlusChem

View full text Add to dashboard Cite

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“…21,27 Many studies have also demonstrated that during ultrasonic pretreatment of samples the shear force generated by the collapse of bubbles during cavitation leads to tissue rupture and the formation of a large number of microchannels. 28,29 Additionally, Fernandes et al 30 demonstrated that with the use of ultrasound the diffusion rate of water increased and the overall drying time was reduced. Barekat and Soltanizadeh pointed out that the combined use of ultrasound and papain was beneficial in improving the functional properties of bull muscles.…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have also shown that low‐power ultrasound could accelerate the marination of meat products by promoting molecular diffusion, 21 while high‐power ultrasound could increase the activity of protein hydrolytic enzymes 21,27 . Many studies have also demonstrated that during ultrasonic pretreatment of samples the shear force generated by the collapse of bubbles during cavitation leads to tissue rupture and the formation of a large number of microchannels 28,29 . Additionally, Fernandes et al 30 .…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Zhou,

Wang,

Zhao

et al. 2024

J Sci Food Agric

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BACKGROUNDIn order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization.RESULTSThe results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL−1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate–polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg−1 protein for UB 1 group).CONCLUSIONUltrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL−1 bromelain. © 2024 Society of Chemical Industry.

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“…However, it is important to match the appropriate non-thermal technology to the specific type of food while optimising the process for its needs [2,3]. Investments in new technologies can help manufacturers increase production efficiency and improve product quality [4]. Recently, many new food processing technologies have appeared, such as high-pressure processing, ultrasound, pulsed electric fields, cold plasma, sous vide, and microwave heating [5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

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New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review

Cited by 26 publications

References 96 publications

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

The Evolution of Sonochemistry: From the Beginnings to Novel Applications

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Advanced Technologies in Food Processing—Development Perspective

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