Abstract
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.
Highlights
Food is a complex material of water minerals, vitamins, enzymes, proteins, carbohydrates, fats, and other organic ingredients with differing compositions
This review aims to explore the fundamental principles of ultrasound generation, understand the cavitation mechanism and recent applications of high-intensity ultrasound in food processing, and understand the pros and cons of ultrasound processing so that it can be utilized as an innovative food processing technology
At 80 ◦ C, the pectin yield obtained was comparable for both the methods, but better quality of pectin was obtained with ultrasound-assisted extraction
Summary
Food is a complex material of water minerals, vitamins, enzymes, proteins, carbohydrates, fats, and other organic ingredients with differing compositions. Ultrasound produces ‘cavitation’ in liquids, pressure variations in gas media, and liquid movement in solid media, respectively [6]. It can be viewed as a form of highfrequency vibration that generates fluid mixing and shear forces on a micro scale [7]. Ultrasound covers almost all the unit operations that food is subjected to, ranging from sorting, grading, and preservation to processing and storage. The applications of ultrasonic cavitation have increased in popularity, such as for the enhancement of chemical reactions, the emulsification of oils, the degradation of chemical and biological pollutants, the inactivation of microorganisms, etc. We cover a range of processing operations where ultrasound has been used in the present day to enhance the processing of foods
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