ultrasound in food processing and preservation pdf

Ultrasound In Food Processing And Preservation Pdf

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Managing European fish stock is of paramount importance, given the need to conserve marine resources and produce sufficient fish products.


Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing.

Application of power ultrasound in the food processing industry

The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.

To browse Academia. Skip to main content. By using our site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. Log In Sign Up. Download Free PDF. Applications of ultrasound in food technology: Processing, preservation and extraction Ultrasonics Sonochemistry,

Modification of Food Systems by Ultrasound

Carrillo-Lopez, A. Alarcon-Rojo, L. Luna-Rodriguez, R. Francisco R.

Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps.

Use of ultrasound in food preservation

Power ultrasound is considered today as an emerging and promising technology in the food industry. The potential of this technology in both solid-liquid systems and solid-gas systems has aroused wide interest due to its ability to accelerate mass transfer processes. Additionally, the benefits of the application of power ultrasound, alone or in combination with thermal, light or high-pressure treatments, in the inactivation of microorganisms and enzymes for the preservation of foods have been widely demonstrated in the food technology area. Ultrasound, is an elastic wave that travels through a conductive medium producing compression high pressure and rarefaction low pressure and whose frequency exceeds that of the sound audible by the human ear 20 kHz.

Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. See our User Agreement and Privacy Policy. See our Privacy Policy and User Agreement for details. Published on Jul 29, Its about ultrasound generation, use of US in food processing, food preservation and effects of ultrasound on food quality.

С каждой минутой, уходящей на эти бесплодные попытки, ее цена растет. - Но это же абсурд, - не согласилась Сьюзан.  - Ни один из новых шифрованных файлов нельзя вскрыть без ТРАНСТЕКСТА. Вероятно, Цифровая крепость - это стандартный алгоритм для общего пользования, тем не менее эти компании не смогут его вскрыть. - Это блистательная рекламная операция, - сказал Стратмор.  - Только подумай - все виды пуленепробиваемого стекла непроницаемы для пуль, но если компания предлагает вам попробовать пробить ее стекло, все хотят это сделать. - И японцы действительно верят, что Цифровая крепость - это нечто особенное.

Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as.

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 - Прочитайте еще. Соши прочитала снова: - …Искусственно произведенный, обогащенный нейтронами изотоп урана с атомным весом 238. - Двести тридцать восемь? - воскликнула Сьюзан.  - Разве мы не знаем, что в хиросимской бомбе был другой изотоп урана. Все вокруг недоуменно переглянулись.

 Туннельный блок сейчас рухнет. Джабба повернул голову к экрану ВР. Атакующие линии рвались вперед, они находились уже на волосок от пятой, и последней, стены, Последние минуты существования банка данных истекали. Сьюзан отгородилась от царившего вокруг хаоса, снова и снова перечитывая послание Танкадо. PRIME DIFFERENCE BETWEEN ELEMENTS RESPONSIBLE FOR HIROSHIMA AND NAGASAKI ГЛАВНАЯ РАЗНИЦА МЕЖДУ ЭЛЕМЕНТАМИ, ОТВЕТСТВЕННЫМИ ЗА ХИРОСИМУ И НАГАСАКИ - Это даже не вопрос! - крикнул Бринкерхофф.  - Какой же может быть ответ.

Однако тот не подавал никаких признаков жизни. Сьюзан перевела взгляд на помост перед кабинетом Стратмора и ведущую к нему лестницу. - Коммандер.

Консьерж покачал головой: - Невозможно. Быть может, вы оставите… - Всего на одну минуту. Она в столовой.


Mike B.

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Jennifer P.

Abstract Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner e.


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