Abstract
Ultrasound is a rapidly developping research field that is more and more used in the food domain, both for analysis and processing of food products. This technology has been successfully applied within food industry for various processes like freezing, filtration, drying, separation, emulsion, sterilization and extraction. The paper presents aspects regarding the mechanism and use of ultrasound in food processing, as well as some technical equipment that use ultrasound within a combined technology, for the decontamination of the external surfaces of some horticultural products.
Highlights
Abstract.Ultrasound is a rapidly developping research field that is more and more used in the food domain, both for analysis and processing of food products
Minimal processing of foods is defined as a trend to replace classical heat treatment processes with new, athermal processes, including new, milder heat processes
The influence of ultrasound on the food processes is considered to be related by cavitation phenomenon and mass transfer increasing. This technology has been successfully applied within food industry for various processes like freezing, filtration, drying, separation, emulsion, sterilization and extraction
Summary
The influence of ultrasound on the food processes is considered to be related by cavitation phenomenon and mass transfer increasing This technology has been successfully applied within food industry for various processes like freezing, filtration, drying, separation, emulsion, sterilization and extraction. In order to obtain cavitation, the ultrasound intensity needed raises appreciably over 100 kHz. Currently, more and more uses of ultrasound within various industrial food applications are reported, such as: non-destructive assessment of inner quality and latent defects for whole fruits and vegetables; improving the monitoring of food production processes by accelerating diffusion; measuring the texture, viscosity and concentration of numerous solid or liquid food products; determining the composition of eggs, meat, fruits, dairy products etc.; measuring the consistency, flow and temperature for monitoring and controlling several processes; improving processes such as: surface cleaning, drying and filtration; inactivation of microorganisms and enzymes; degassing of liquids; acceleration of heat transfer and extractive processes.
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