Ultrasound Applications in Food Processing

Bermúdez‐Aguirre, Daniela; Mobbs, Tamara; Barbosa‐Cánovas, Gustavo V.

doi:10.1007/978-1-4419-7472-3_3

Cited by 101 publications

(84 citation statements)

References 72 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In combination with heat (thermosonication) and pressure (manothermosonication), ultrasound can accelerate the rate of heat treatment of foods, thereby lessening the duration, and intensity of thermal treatment and the resultant damage (Piyasena et al 2003). Many researches have attempted to understand the mechanism played by ultrasound on the inactivation of microorganisms (Bermudez-Aguirre et al 2011;Raso et al 1998;Herceg et al 2012Herceg et al , 2013. It can be explained by the phenomenon of acoustic cavitation and its physical, mechanical and chemical effects that inactivate bacteria and deagglomerate bacterial clusters or flocs (Mason 2003).…”

Section: Introductionmentioning

confidence: 97%

The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture

Jambrak

Vukušić

Stulić

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

High power ultrasound (US) and cold gas-phase plasma (CP) are non-thermal processing technologies that maybe used in food processing industry. The main objective of this research was to study the effect of both treatments on selected yeasts (Rhodotorula spp. 74 and Candida spp. 86) in pure culture. Samples were treated by ultrasound with 57.50-, 86.25-or 115-μm amplitude, for 3, 6 or 9 min at 20°C, and 40 or 60°C in the case of thermosonication. For cold gas-phase plasma treatments, samples were treated at a gas flow of 0.75, 1 or 1.25 L min −1 , treatment time of 3, 4 or 5 min, and sample volume of 2, 3 or 4 mL. Each technology has its own advantages and is able to give the best effect on the desired target product. The experiment was designed using central composite design (CCD), and results were analysed and presented using response surface methodology (RSM). The greatest reduction of yeasts was observed after ultrasound treatments at 60°C (thermosonication) and after plasma treatments, after the longest treatment time (5 min) and the lowest sample volume (2 mL). For high power ultrasound treatment, reduction in the number of yeast cells (N) can be attributed to elevated temperature (60°C), cavitation and free radical formation. For plasma treatment, the inactivation can be attributed to UV radiation and plasma reactive oxygen species (ROS).

show abstract

Section: Introductionmentioning

confidence: 97%

The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture

Jambrak

Vukušić

Stulić

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17] …”

mentioning

confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

View full text Add to dashboard Cite

According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energyconsuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food. INTRODUCTIONThe increase in food prices and the huge energy expenditures on foodstuff drying are the main reasons for the growing interest in drying process intensification. Conventional dewatering methods are progressively complemented by novel techniques which could give a high-quality product at lower production costs. Among the currently proposed solutions, non-thermal techniques such as ultrasound (US), pulsed electric field (PEF), and high hydrostatic pressures (HHP) are extremely noteworthy for drying of heat-sensitive foods since their application is not connected with a high increase in material temperature. In addition to dehydration, [1][2][3][4][5][6] several examples of the use of these technologies in food processing can be found in the scientific literature. In general, the possible applications of non-thermal technologies ( Fig. 1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17]

show abstract

“…The effects of localised heating, free radical production causing DNA damage and micro-streaming which causes thinning of cell membranes are crucial in the inactivation [19]. It should be noted that the resistance of different microorganisms to ultrasound varies widely, and many process treatment parameters and ultrasound variables have to be carefully selected to compensate.…”

Section: Inactivation Of Microbesmentioning

confidence: 99%

Ultrasonic Processing for Dairy Applications: Recent Advances

2014

View full text Add to dashboard Cite

The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.

show abstract

Ultrasound Applications in Food Processing

Cited by 101 publications

References 72 publications

The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture

The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture

Selected Emerging Technologies to Enhance the Drying Process: A Review

Ultrasonic Processing for Dairy Applications: Recent Advances

Contact Info

Product

Resources

About