Ultrasound and Food Fermentation

K Shikha Ojha,Brijesh K Tiwari,Colm P O’Donnell,Joseph P Kerry

doi:10.1007/978-3-319-42457-6_6

Ultrasound and Food Fermentation

K Shikha Ojha, Brijesh K Tiwari + Show 2 more

https://doi.org/10.1007/978-3-319-42457-6_6

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Publication Date: Jan 1, 2016

Citations: 5

Affiliation: University College Cork, Teagasc - The Irish Agriculture and Food Development Authority, University College Dublin

#Food Fermentation Processes #Process Monitoring Applications + Show 8 more

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Abstract

Various novel techniques are proposed to improve process efficiency, quality and safety of fermented food products. Ultrasound is one such versatile technology which can be employed for both processing and process monitoring applications. The objective of this chapter is to highlight current and potential applications of ultrasound technology for food fermentation applications. Ultrasound has been employed to induce desired physical and chemical changes in food fermentation processes and also for monitoring applications. Effect of high and low frequency ultrasound along with mechanisms of action is discussed in this chapter.

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