Ultrasound Processing of Fluid Foods

Tiwari, Brijesh K.; Mason, Timothy J.

doi:10.1016/b978-0-12-381470-8.00006-2

Cited by 59 publications

(27 citation statements)

References 112 publications

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“…APD or acoustic energy density is a measure of sound energy per unit volume of treated juice depending on time and they are useful for scaling up (Tiwari and Mason ; Lee et al . ).…”

Section: Methodsmentioning

confidence: 99%

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Dinçer

Topuz

2014

Journal of Food Processing and Preservation

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Effects of pulsed sonication and continuous thermosonication treatments on Escherichia coli ATCC 25922 inactivation in black mulberry juice were investigated at different acoustic power densities and different temperatures. The inactivation data were evaluated with five selected kinetic models with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with Weibull model followed by biphasic linear and first-order models. Treatment time for 5 log reduction of the E. coli was estimated in 14.10 min for pulsed sonication at 25C and 1.63 W/mL and 10.45 min for continuous thermosonication at 50C. Additionally, some physicochemical properties of black mulberry juices were tested for the treatments. Color and turbidity values increased, whereas monomeric anthocyanin contents decreased by the treatments. However, remarkable changes were not observed in titratable acidity, pH, percent polymeric color and antioxidant activity of black mulberry juice.

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“…APD or acoustic energy density is a measure of sound energy per unit volume of treated juice depending on time and they are useful for scaling up (Tiwari and Mason ; Lee et al . ).…”

Section: Methodsmentioning

confidence: 99%

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Dinçer

Topuz

2014

Journal of Food Processing and Preservation

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“…Microbial inactivation by employing ultrasound technology is mainly due to sonoporation. Sonoporation, that is, the formation of pores on cellular membranes due to acoustic cavitation, micromechanical shockwaves, compression and rarefaction and sonochemical reactions (generation of free radicals), are some of the key mechanisms responsible for microbial inactivation (Tiwari and Mason ; Bilek and Turantaş ). Morphological changes, thinning or disruption of cell membranes and altering genetic mechanisms have also been proposed.…”

Section: Mechanism Of Inactivation For Each Technology—state Of the Artmentioning

confidence: 99%

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

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Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

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“…These small bubbles quickly dissolve, but during bubble stretching, the mass-transfer boundary layer is thinner and the interfacial area is greater than during bubble collapse which implies that more air transfers into the bubble during the stretching phase than leaks out during the collapse phase (Tiwari & Mason, 2012).…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Ultrasonication and food technology: A review

Majid

Nayik

Nanda

2015

Cogent Food & Agriculture

149

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With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely

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Ultrasound Processing of Fluid Foods

Cited by 59 publications

References 112 publications

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

Ultrasonication and food technology: A review

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