Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

Arvanitoyannis, Ioannis S.; Kotsanopoulos, Konstantinos V; Savva, Amalia G

doi:10.1080/10408398.2013.860514

Cited by 104 publications

(55 citation statements)

References 75 publications

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“…It is a nonthermal method in which the physical and sensory properties of food are preserved and applied to assess the food properties. Through this method, processing time is reduced and integrated by other methods, then efficiency of the method will be increased (Arvanitoyannis, Kotsanopoulos, & Savva, ; Colucci, Fissore, Rossello, & Carcel, ; Fan, Zhang, & Mujumdar, ; Mothibe, Zhang, Mujumdar, Wang, & Cheng, ; Rodríguez, Eim, et al, 2017; Rodríguez, Gomes, Rodrigues, & Fernandes, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Kaveh

Jahanbakhshi

Abbaspour‐Gilandeh

et al. 2018

J Food Process Engineering

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In this study, different drying conditions were investigated on quality and thermodynamic properties of almond kernel. Experiments were performed using a convection dryer with ultrasound pretreatment in 40, 50, 60, and 70 °C air temperature, 1 m/s air velocity, and duration of ultrasonic pre‐treatment of 0 min (for control sample), 10, 20, and 40 min. The drying kinetic of the almond kernel was estimated by 15 mathematical models. Furthermore, Artificial Neural Networks (ANNs) and Adaptive Neuro‐Fuzzy Inference Systems (ANFIS) were applied to fit the experimental data on the thin layer drying. The lowest and highest values of the effective moisture diffusivity (Deff) was 1.81 × 10−9 and 9.70 × 10−9 m2/s, respectively. Activation energy (Ea) of the samples was obtained between 26.35 and 36.44 kJ/mol. The highest and lowest values of specific energy consumption (SEC) were calculated 561.72 and 169.88 kW hr/kg, respectively. Maximum (13.14%) and the minimum (7.1%) values of shrinkage were achieved at air temperatures of 70 and 40 °C, respectively. The color changing of dried samples was obtained between 9.14 and 17.96. Furthermore, results revealed that the ANFIS model had the high ability to predict the moisture ratio (R2 = 0.9998 and MSE = 0.0003) during drying. As a result, ANFIS model has the highest ability to evaluate all output as compared with other models and ANNs method. Practical applications Algorithms are modern methods that have been successfully applied to solve the various problems and modeling in engineering and science. Drying is one of the oldest procedures to preserve the food quality. Reduction of moisture content to a certain value can be caused to decay and minimize the microbiological activity and deteriorating chemical reactions in agricultural products, respectively. Determination of almond drying process under convective with ultrasound pre‐treatment dryer in terms of desirable thermal properties (effective moisture diffusivity and energy consumption) provides the high‐quality products. Furthermore, this research can be able to provide a technical basis for almond drying and the related equipment designing.

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Section: Introductionmentioning

confidence: 99%

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Kaveh

Jahanbakhshi

Abbaspour‐Gilandeh

et al. 2018

J Food Process Engineering

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“…Cavitation phenomenon can occur near the surface and affect the solid surface by microjets. Cavitation collapse has the ability to punch holes through cell wall of the plant tissue (Arvanitoyannis, Kotsanopoulos, & Savva, ; Picó, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mashkour

Maghsoudlou

Kashaninejad

et al. 2018

J Food Process Preserv

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In this study, the whole potato was fortified with iron by using vacuum impregnation (VI) with an ultrasound (US) pretreatment. The physicochemical properties of VI‐processed potatoes were evaluated after a cooking process. The optimization of US pretreatment parameters was performed with respect to area fraction parameter, color, and texture and components leakage. The use of US with a lower frequency and a higher power intensity caused a higher ink impregnation, leakage of sugar content, and phenolic components after VI processing. The parameters of US have not a significant effect on color and texture of VI‐processed potatoes. The obtained results indicated that VI and US–VI processes significantly enhanced the iron content about 137.5 and 210%, respectively. For fortified‐cooked potatoes, the relative bioavailability of SunActive Fe was lower than the ferrous sulfate, but it had no undesirable effect on sensory evaluation, color parameters, and texture of fortified potatoes. Practical applications Food fortification with iron is a suitable strategy to control the iron deficiency. The ultrasound (US) pretreatment prior to vacuum impregnation (VI) leads to a higher iron impregnation. The US pretreatment has not significant effects on the color and textural properties of whole potatoes fortified by VI. SunActive Fe can be also considered as a suitable iron source to fortification of potato due to no undesirable effect on sensory properties, color parameters, and oxidative stability.

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“…Various sanitation technologies have been introduced to the disinfection process, such as exposure to ultraviolet (UV)/ozone, ultrasounds, membrane filtration, chemicals (e.g., lactic acid), etc. [3][4][5] While thermal treatment is also one of the important methods to prevent microbial contamination during food or crop production, 6,7 this technology is cost-intensive, and could negatively affect qualities of crops or food products such as nutrition values and textures. 8 The development of new, cost-effective disinfection methods or substances, which can achieve early intervention of fungal contamination in food products or crops, is therefore needed.…”

Section: Introductionmentioning

confidence: 99%

Rapid elimination of foodborne and environmental fungal contaminants by benzo analogs

et al. 2020

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BACKGROUND Contamination of food or the environment by fungi, especially those resistant to conventional fungicides or drugs, represents a hazard to human health. The objective of this study is to identify safe, natural antifungal agents that can remove fungal pathogens or contaminants rapidly from food and / or environmental sources. RESULTS Fifteen antifungal compounds (nine benzo derivatives as candidates; six conventional fungicides as references) were investigated. Three benzo analogs, namely octyl gallate (OG), trans‐cinnamaldehyde (CA), and 2‐hydroxy‐5‐methoxybenzaldehyde (2H5M), at 1 g L−1 (3.54 mmol), 1 mL L−1 (7.21 mmol), 1 mL L−1 (5.39 mmol), respectively, achieved ≥99.9% fungal death after 0.5, 2.5 or 24 h of treatments, respectively, in in vitro phosphate‐buffered saline (PBS) bioassay. However, when OG, CA, and 2H5M were examined in commercial food matrices, organic apple, or grape juices, only CA maintained a similar level of antifungal activity, compared with a PBS bioassay. trans‐Cinnamaldehyde showed higher antifungal activity at pH 3.5, equivalent to that of commercial fruit juices, than at pH 5.6. In soil sample tests, the application of 1 mL L−1 (7.21 mmol) CA to conventional maize / tomato soil samples (pH 6.8) for 2.5 h resulted in ≥99.9% fungal death, indicating CA could also eliminate fungal contaminants in soil. While the conventional fungicide thiabendazole exerted antifungal activity comparable to CA, thiabendazole enhanced the production of carcinogenic aflatoxins by Aspergillus flavus, an undesirable side effect. CONCLUSION trans‐Cinnamaldehyde could be developed as a potent antifungal agent in food processing or soil sanitation by reducing the time / cost necessary for fungal removal. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.

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Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

Cited by 104 publications

References 75 publications

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Rapid elimination of foodborne and environmental fungal contaminants by benzo analogs

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