Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand

Arnold, G.; Leiteritz, Lars; Zahn, Susann; Rohm, Harald

doi:10.1016/j.idairyj.2008.11.007

Cited by 52 publications

(25 citation statements)

References 23 publications

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“…Whereas high-frequency (MHz range), low-power ultrasound ([1 MHz, \1 W/cm 2 ) is mainly used for non-invasive diagnostic purposes such as foreign body location in foods, measurement of particle size distribution or in medicine diagnostics, low-frequency (20-40 kHz, [5 W/cm 2 ) power ultrasound is applied in emulsification, or to support extraction, filtration, cutting, cleaning, or cell destruction [41][42][43][44][45]. For cleaning purposes, Mason et al [46] specified a target frequency of 20-100 kHz and a target-specific power ranging from approximately 0.2 up to [2,000 W/cm 2 .…”

Section: Mechanisms Of Ultrasonic Cleaningmentioning

confidence: 99%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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Cleaning and disinfection are important operations in food processing because of the significant contributions to product hygiene and food safety. The transfer of residues from surfaces into a product and the contamination with adhering microorganisms must therefore be avoided with sufficient certainty. Traditional methods for the removal of adherents and inactivation of microorganisms are based on thermal, mechanical, or chemical principles and are known to be time-and energy-consuming. This has resulted in a search for alternative methods that show prospective potential for their use in food-processing plants. This review gives an overview on such methods, which are based on physical principles. In dry-ice cleaning, for example, carbon dioxide snow pellets are blasted onto a surface to remove adherents through a combined action of thermal and mechanical effects, followed by dissolution of these adherents. Ice-pigging is a procedure where an ice/ water mixture is forced through pipes, heat exchangers, or other equipment to carry off adhered substances. Another method for physical cleaning, mainly described in context with membrane filtration, is to use vibration in the ultrasonic frequency domain to reduce fouling and to stabilize permeate flux. Radiation from various sources (UV lamps, radionuclides, X-ray tubes) differs in its applicability and disinfection efficiency because of differences in energy and penetration depth. Cold plasma treatment is another promising technology that is currently under investigation for cleaning and disinfection of surfaces of inorganic and organic materials.

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Section: Mechanisms Of Ultrasonic Cleaningmentioning

confidence: 99%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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“…In previous studies we showed that, during ultrasonic cutting, excitation interacts with linear cutting velocity and product type (Zahn et al, 2005(Zahn et al, , 2006, that intrinsic product properties are mainly responsible for friction (Schneider et al, 2009), and that the analysis of compositional parameters is helpful for the identification of optimum performance parameters (Arnold et al, 2009). The main outcome of these investigations was that ultrasonic excitation is responsible for a significant reduction of cutting forces and improved cut surfaces.…”

Section: Introductionmentioning

confidence: 97%

Ultrasonic cutting of foods with inclined moving blades

Arnold

Zahn

Legler

et al. 2011

Journal of Food Engineering

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“…Se ha comprobado que mediante el proceso ultrasóni-co se obtiene mayor precisión en los cortes y se produce un menor porcentaje de desperdicios. la aplicación más difundida se encuentra en el corte de alimentos frágiles como tartas, pasteles y otros productos de panadería, así como en productos grasos (quesos) o viscosos como las gelatinas [24]. 8) Ultrasonido para mejorar viscosidad y textura: en la industria alimentaria, el ultrasonido se utiliza cada vez más para la emulsificación de productos como jugos de frutas, mayonesas y salsas de tomate [14]; para la homogeneización de la leche [25] y para la encapsulación de aromas [26], así como para la emulsión de aceites comestibles [27].…”

Section: ) Procesamiento De Alimentosunclassified

Application of Ultrasound in the Food Industry

Delgado

2012

Publ. investig.

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resUmenEl ultrasonido es una de las tecnologías emergentes con más investigación y desarrollo para la conservación de alimentos, utilizada, principlamente para la disminución de la concentracion de microorganismos y la inhibicion de la actividad enzimática, sin alterar las propiedades físicas, químicas y nutricionales de los alimentos.Gracias al análisis de direfentes fuentes bibliográficas, se logró elaborar este documento en el que se destacan las aplicaciones del ultrasonido en los principales procesos de la tecnología de alimentos, incluyendo los beneficios del efecto de la cavitación, la intensidad y las frecuencias aplicadas, en cada una de las investigaciones que se han realizado actualmente. Palabras clave: cavitación, conservación, frecuencia, intensidad, propiedades, tecnología, ultrasonido AbstrAct Ultrasound is an emerging technology with more research and development for food preservation, one of the qualities of is the reduction of the concentration of microorganisms, inhibition of enzyme activity without altering the physical, chemical and nutritional foods.It was conducted direffent literature sources analysis to develop a document with ultrasound applications in main food technology processing, the benefits of cavitation effect, intensity and frequency applied in each of researching works that have been made today.

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Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand

Cited by 52 publications

References 23 publications

Physical Methods for Cleaning and Disinfection of Surfaces

Physical Methods for Cleaning and Disinfection of Surfaces

Ultrasonic cutting of foods with inclined moving blades

Application of Ultrasound in the Food Industry

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