Ultrasonic innovations in the food industry: From the laboratory to commercial production

Patist, A.; Bates, Darren

doi:10.1016/j.ifset.2007.07.004

Cited by 559 publications

(333 citation statements)

References 34 publications

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“…The difference is caused by the fact that ultrasound frequency is inversely proportional to the bubble size: lower-frequency ultrasound generates larger cavitation bubbles, in turn resulting in higher temperatures and pressures in the cavitation zone. As the frequency increases, bubble forming becomes more difficult and the cavitation zone becomes less violent (Patist and Bates 2008). Furthermore, higher-frequency ultrasound waves disperse more easily within the solution, reducing the overall intensity of delivered energy (Brennan 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

et al. 2012

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The purpose of this study was to determine the effect of ultrasound treatment on the contents of daidzin, genistin, and their respective aglycones, daidzein and genistein, in resultant soymilk. Soybean slurry was exposed to ultrasound treatment, filtered, and placed in an ultrasound cleaning bath set with different frequencies (35and 130 KHz), treatment temperatures (20 and 40°C), and times (20, 40, and 60 min). Concentrations for these isoflavones were determined using reverse-phase high-performance liquid chromatography. Results indicated that both frequencies significantly (p<0.05) increased isoflavone content (IC), glycosides, and aglycones in extracted soymilk. These results were attributed to induced cavitation, which increases the permeability of plant tissues. However, the frequency of 35 kHz caused a noticeably higher increase in IC than 130 kHz. Results also revealed significant increases in IC with increased sonication time (from 20 to 60 min) and with increased temperature (from 20 to 40°C).

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Section: Resultsmentioning

confidence: 99%

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

et al. 2012

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“…The combination of these factors (heat, pressure and turbulence) accelerates mass transfer in chemical reactions, creates new reaction pathways, breaks down and dislodges particles or even generates different products from those obtained under conventional conditions (Patist & Bates, 2008).…”

Section: Introductionmentioning

confidence: 99%

Preliminary study of the effects of ultrasound on red wine polyphenols

Ferraretto

Celotti

2016

CyTA - Journal of Food

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The article evaluates the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines, to study the possible applications of this innovative technique in wine aging. Different treatment conditions, with times of 1, 3 and 5 minutes and amplitudes of 51, 102 and 153 µm, were applied. In the experimental conditions the main parameters related to the evolution of red wine phenolic compounds show interesting variations; in particular, we found significant differences on tannins evaluated with some indices of tannins reactivity. On the other hand, free anthocyanins do not undergo changes due to ultrasound application. The preliminary results, which definitely need a depth, nonetheless allow us to hypothesize the application of ultrasound technology to accelerate the aging of red wines, which normally requires (needs) long times in the cellar conditions. Estudio preliminar de los efectos del ultrasonido en los polifenoles del vino tinto RESUMENEste estudio evalúa el efecto del ultrasonido de alta potencia (20 kHz) en la estructura fenólica de los vinos tintos, para estudiar las posibles aplicaciones de esta técnica innovadora en la maduración del vino. Se aplicaron diferentes condiciones de tratamiento con tiempos de 1, 3 y 5 minutos y amplitudes de 51, 102 y 153 µm. Bajo condiciones experimentales los principales parámetros relacionados con la evolución de los compuestos fenólicos del vino tinto mostraron variaciones interesantes; en particular, encontramos diferencias significativas en los taninos evaluados con algunos índices de reactividad de los taninos. Por otro lado, las antocianinas libres no mostraron cambios debido a la aplicación de ultrasonido. Por supuesto, los resultados preliminares necesitan profundidad, sin embargo permiten hacer hipótesis sobre la aplicación de tecnologías de ultrasonido para acelerar la maduración de los vinos tintos, que normalmente requieren (necesitan) periodos largos en condiciones particulares en las bodegas. ARTICLE HISTORY

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“…Applications of ultrasound in processing of fruit juices and the effects of sonication on fruit juices have been studied (Tiwari et al 2008a, b;Tiwari et al 2009a, b, c, d;Rawson et al 2011;Dubrović et al 2011). Sonication technology can improve the process through reduced processing time, higher throughput and lower energy consumption (Piyasena et al 2003;Patist and Bates 2008). If ultrasound were to be used in any practical application, it would most likely have to be used in conjunction with pressure treatment (manosonication), heat treatment (thermosonication) or both (manothermosonication).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

et al. 2013

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Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberry juice and nectar. Samples were treated according the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time, temperature of sample and amplitude). Thermosonication and sonicaton of juice and nectar samples have been performed. It was found that all samples of untreated, pasteurized and ultrasonically treated apple, cranberry and blueberry juices and nectars shows non-Newtonian dilatant fluid characteristics (n>1). The interaction of treatment time and temperature of sample (BC) and temperature (C) of sample of apple juice had statistically significant effect on flow behavior index (n) for ultrasound treated apple juice. Interaction of treatment time and temperature of sample (BC) has statistically significant effect on the flow behavior index (n) for blueberry nectar. Also, there is statistically significant effect of temperature (C) of sample on consistency coefficient (k) for ultrasound treated apple juice.

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Ultrasonic innovations in the food industry: From the laboratory to commercial production

Cited by 559 publications

References 34 publications

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

Preliminary study of the effects of ultrasound on red wine polyphenols

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

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