Abstract
High power ultrasound has opportunity to be used as tool for extraction. The first Soxhlet extraction assisted by ultrasound, named Ultrasound-Assisted Soxhlet (UASE) was developed in 2004 by Luque de Castro et al. Another innovative method for ultrasound assisted extraction was developed by Chemat et al. System for oil extraction, named Sono- Soxhlet system was developed by inserting an ultrasonic probe directly into the extraction chamber, i.e. ultrasound is applied directly in the extraction reactor. The lipid extracts obtained from the Sono-Soxhlet process are qualitatively the same as conventional process, and time for extraction is significantly reduced, requiring 30 minutes vs. conventional 8h. On the other hand, there is also promising technique of using microwaves for food processing. Microwaves are largely used in food industries for drying, pasteurization, sterilization, thawing, tempering, baking and so on. Microwaves are electromagnetic waves whose frequency varies within 300 MHz to 300 GHz. Domestic microwave appliances operate generally at a frequency of 2.45 GHz, while industrial microwave systems operate at frequencies of 915 MHz and 2.45 GHz.
Highlights
Ultrasound is defined as sound waves having frequency that exceeds the hearing limit of the human ear (~20 kHz)
High power ultrasound operates at frequencies between 20 and 500 kHz, and intensities higher than 1W·cm−2 which are disruptive and induce effects on the physical, mechanical or chemical properties of foods
High power ultrasound can be applied using sonication baths or ultrasonic immersion probes with different lengths, diameters and tip geometries depending on applications
Summary
Ultrasound is defined as sound waves having frequency that exceeds the hearing limit of the human ear (~20 kHz). Ultrasound is one of the emerging technologies that were developed to minimize processing time, cost of processing, maximize quality and ensure the safety of food products [1]. Ultrasound is applied to improve positive effects in food processing such as improvement in mass transfer, food preservation, etc.
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