Applications of Power Ultrasound in Food Processing

Annual review of food science and technology - Tập 5 Số 1 - Trang 263-284 - 2014
Sandra E. Kentish1, Hao Feng2
1Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia
2Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801

Tóm tắt

Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.

Từ khóa


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Annual review of food science and technology

Tập 5 Số 1

263-284

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