In recent decades, food research has focused on hybrid systems, that is, the application of nanomaterials and the so-called emerging technologies, whose objective is to increase the quality of food. Among these technologies that are different from thermal is high intensity ultrasound. This chapter presents and describes the interaction of acoustic waves supported by classical physics and nanomaterials generated by nanotechnology carried out in contemporary physics, all integrated as a multidisciplinary knowledge applied to food. Acoustic waves have a spectrum called ultrasound, with an approximate frequency range between 20 kHz and 1 GHz, and this is divided into low-intensity ultrasound (LIU), whose objective is to characterize materials. On the contrary, high-intensity ultrasound (HIU) has the objective of carrying out destructive tests, modifying the study samples. This happens because the HIU generates a phenomenon called acoustic cavitation, which consists of the generation, growth, and implosion of microbubbles, causing alterations in the near and far acoustic field. The proposed review focuses on the application of high-intensity ultrasound to be used in the food industry. Subsequently, a brief approach is made to nanotechnology and nanomaterials and how they have been incorporated into the food industry.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.