Ultrassom na indústria de alimentos: aplicações no processamento e conservação

Verruck, Silvani; Prudêncio, Elane Schwinden

doi:10.22533/at.ed.314181009

Cited by 6 publications

(7 citation statements)

References 38 publications

(42 reference statements)

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“…Thus, it is possible to indicate the treatments evaluated here for microbiological control. It has been shown that microbial degradation by ultrasound action is due to the thinning of cell membranes, production of free radicals and localized heating, as well as the generation of intracellular cavitation (mechanical shocks start to break structures up to cell lysis), confirming the effectiveness of ultrasonication and thermosonication processes as commercial sterilization methods (Verruck and Prudencio, 2018).…”

Section: Microbiological Characterizationmentioning

confidence: 92%

Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

Moreira

Stafussa

Barão

et al. 2022

Food sci. technol. int.

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This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5°C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25°C/60 min and T 60°C/ 30 min) showed higher soluble solids content. The sample U 25°C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.

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Section: Microbiological Characterizationmentioning

confidence: 92%

Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

Moreira

Stafussa

Barão

et al. 2022

Food sci. technol. int.

View full text Add to dashboard Cite

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“…Some efforts have been made trying to expand this multifaceted technology to industrial scale, aiming the same efficacy presented at laboratorial experiments (Verruck & Prudencio, 2018). The “green aspect” and relatively low cost of US (i.e., comparing to energy consumption and solvent waste that generally are associated with conventional processing technologies) make it an essential component in research laboratories and a potential tool for food industry (Zhou, Zhang, Xing, & Zhang, 2021).…”

Section: Future Prospects To Ultrasound In Food Industrymentioning

confidence: 99%

“…A great number of studies have proved the effectiveness of US in replacing and enhancing various conventional processes in the food industry (Bhargava et al, 2020). US becomes even more efficient when associated with other processes, promoting an increase in the efficiency (i.e., reducing processing time) of some industrial operations such as drying, extraction, crystallization, homogenization, filtration, fermentation, enzymatic, and microbiological inactivation (Campo‐Vera et al, 2018; Singla & Sit, 2021; Verruck & Prudencio, 2018). In general, the association of US with other conventional technologies gives positive results in the overall quality of the final product and may represent the first step to further research (Bhargava et al, 2020).…”

Section: Future Prospects To Ultrasound In Food Industrymentioning

confidence: 99%

“…Along with future advances in literature around US technology, researchers continue to make persistent efforts to understand the fundamental mechanisms of US associated with effective application and necessary structures that can provide the basis for the development of this technology for extrapolation to industrial and manufacturing practices (Verruck & Prudencio, 2018). It is important to mentioned that each processing and unit operation requires individual specifications and numerous gaps still exists considering US in food processing, demanding future studies to fill them.…”

Section: Future Prospects To Ultrasound In Food Industrymentioning

confidence: 99%

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What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Arruda

Vieira

Silva

et al. 2021

J Food Process Engineering

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Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

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“…Figura 1 -Faixa de frequência das ondas sonoras. (Fonte: Verruck e Prudêncio [142]). ..... 46 Figura 2 -Esquema da experimentação, com uso da técnica pulso eco.…”

Section: Lista De Figurasunclassified

Avaliação de viabilidade da caracterização não destrutiva de leite bovino por propriedades acústicas e regras fuzzy submetido à adulterações assistidas

Beatriz Alves

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Elaine pela colaboração, dedicação ao trabalho e pela compreensão; agradeço ao Prof. Dr.Eduardo pela colaboração técnica, aos funcionários da FT que colaboraram com o projeto.Aos docentes e convidados às bancas de qualificação e defesa que têm colaborado com a evolução deste estudo desde o mestrado.Agradeço aos familiares e amigos que, diante de tantas adversidades, deram apoio incondicional para não desistir do curso e compreenderam minhas ausências constantes.Agradeço aos meus animais que foram companhias essenciais durante este período. Aos profissionais de saúde que me acompanharam e apoiaram diante de tantas dificuldades e diagnósticos. Aos locais onde trabalhei que compreenderam a minha dedicação paralela às atividades da pós-graduação e aos alunos que também sempre prestaram apoio. ResumoO leite é um alimento altamente nutritivo, presente na alimentação de boa parte da população mundial. A venda do produto é realizada por litro e casos de adulteração no volume para maior rendimento são comumente constatados. A adulteração geralmente é feita por adição de água, acompanhada de outros componentes, tais como peróxido de hidrogênio, hidróxido de sódio, sacarose, cloreto de sódio, ureia, entre outros, com o objetivo de neutralizar, reconstituir ou conservar o composto adulterado. Dentro deste contexto, o objetivo do trabalho é verificar a viabilidade de uma técnica não destrutiva de caracterização de adulteração de leite bovino com adulterantes e estabelecer sinais de referência de identificação com o uso de ultrassom aliado a um sistema de apoio à decisão baseado em regras fuzzy. Os adulterantes selecionados foram o hidróxido de sódio, peróxido de hidrogênio, sacarose e cloreto de sódio, aplicados a 3% de concentração em uma solução de água composta por 5, 10, 15, 20 ou 30% de volume total da amostra. Por meio de ultrassom, os sinais capturados são transferidos a um sistema que calcula o coeficiente de atenuação em banda larga, a velocidade de propagação e a temperatura para qualificar a amostra no tocante às regularidades da sua composição e, em caso de indícios de irregularidades, a recomendação de comprovações específicas através de análises. Foi possível gerar um sistema de base de regras fuzzy capaz de identificar adulterações por soluções de água e cloreto de sódio em amostras de leite integral. Os parâmetros acústicos não foram capazes de identificar a presença dos adulterantes hidróxido de sódio, peróxido de hidrogênio e sacarose. A técnica mostrou-se viável para identificação de adulteração de leite por solução de água e cloreto de sódio.

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Ultrassom na indústria de alimentos: aplicações no processamento e conservação

Cited by 6 publications

References 38 publications

Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Avaliação de viabilidade da caracterização não destrutiva de leite bovino por propriedades acústicas e regras fuzzy submetido à adulterações assistidas

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