A radial mode ultrasonic horn for the inactivation of Escherichia coli K12

Hunter, G.; Lucas, Margaret; Watson, Ian; Parton, R.

doi:10.1016/j.ultsonch.2006.12.017

Cited by 33 publications

(12 citation statements)

References 30 publications

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“…Cameron et al (2009) showed that applying ultrasound (20 kHz, 750 W) for 10 min could decrease an initial microbial load of 1 × 10 4 cfu/mL in milk containing 4% fat and in normal saline to zero. Considering that the inactivation rate of microorganisms by ultrasound depends on parameters such as the viscosity of the medium (Arroyo et al, 2011a) and the initial microbial load (Tsukamoto, 2004;Hunter et al, 2008), a smaller reduction of E. coli O157:H7 compared with that reported previous studies is reasonable.…”

Section: Microbiological Assaymentioning

confidence: 57%

The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

Jalilzadeh

Hesari

Peighambardoust

et al. 2018

Journal of Dairy Science

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Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening. Sonication at 20, 40, and 60 kHz reduced counts of E. coli O157:H7, S. aureus, P. chrysogenum, and Cl. sporogenes by 4.08, 4.17, and 4.28 log; 1.10, 1.03, and 1.95 log; 1.11, 1.07, and 1.11 log; and 2.11, 2.03, and 2.17 log, respectively. Sonication improved the acidity of ripened cheese, and sonicated samples had lower pH values than control samples at the end of storage. Sonication did not affect fat in dry matter or the protein content of cheese during ripening, but it did accelerate lipolysis and proteolysis; the highest rates of lipolysis index (free fatty acid content) and proteolysis index (water-soluble nitrogen) were observed on d 60 of ripening for samples sonicated at 60 kHz. Sonication did not affect cohesiveness or springiness of cheese samples, but hardness and gumminess increased in the first 30 d and then decreased until 60 d of storage. Furthermore, ultrasound treatment improved organoleptic properties of the cheese. In terms of overall acceptance, samples sonicated at 60 kHz received the highest sensorial scores. Results showed that sonication can improve microbial, physicochemical, and sensorial properties of ultrafiltered white cheese.

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Section: Microbiological Assaymentioning

confidence: 57%

The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

Jalilzadeh

Hesari

Peighambardoust

et al. 2018

Journal of Dairy Science

View full text Add to dashboard Cite

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“…Increased demand from consumers for methods of food processing that have a reduced impact on nutritional content has stimulated the use of ultrasound, coupled with standard sterilization and pasteurization methods, for microbe inactivation. Power ultrasound in conjunction with thermal and chemical techniques has been shown to reduce the numbers of many bacteria such as Salmonella and E. coli [73][74][75].…”

Section: Power Ultrasound Reactor Vesselsmentioning

confidence: 99%

Research applications and opportunities in power ultrasonics

Lucas

Gachagan

Cardoni

2009

Proceedings of the Institution of Mechanical Engineers, Part C:

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The first applications in power ultrasonics were largely focused on ultrasonic cleaning baths, which rely on generating inertial cavitation, and the incorporation of ultrasonic excitation in manufacturing processes Such as joining of plastics and metals. Since the early days of power ultrasonics there has been a rapid growth in the number of applications, and the diversified range of applications, from microwelding to ultrasonic osteotomy, has been made possible by a combination of advances in experimental techniques for characterizing low ultrasonic frequency vibrations and acoustics, and advances in computational modelling. This article highlights just some of the research in power ultrasonics that aims to exploit the benefits Of low ultrasonic frequency high ultrasonic amplitude vibrations. This article reports current research and suggests future opportunities in three different application areas that have seen significant recent advances: joining and shaping of metals, Surgical devices, and cavitation cells

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“…In the laboratory, two types of ultrasonic devices are generally employed. In an ultrasonic horn, a single transducer is placed within a titanium cylinder, which results in an intense acoustic field in the region immediately below the device, with a vibration amplitude of approximately 100 μm (Hunter et al, 2008). An ultrasonic horn can produce a very high energy intensity directly below the device, but this intensity decay significantly with the distance from the source.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound on Rough Rice Moisture Absorption Rate during Initial Soaking

Chamara

Dharmasena

2017

J Food & Agric

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Discharge of untreated wastewater to the environment, especially to the natural water bodies, is common in most of the small and medium scale parboiled rice processing facilities in Sri Lanka although the regulations do not permit such discharge. Effluents are added to water during soaking in the parboiling process where raw paddy is soaked in stagnant cold water for 36 to 72 hours or 2 to 4 hours in hot water at 60-65 o C. Soaking followed by steaming and drying are the main steps of rice parboiling and this pregelatinization process reduces rice breakage during milling. Hot soaking can reduce water consumption by 91.6 -95.8 % and soaking time by 95%. However, hot soaking needs significantly high energy and special equipment including a boiler and therefore, it is not popular among the small-scale millers. The small-scale millers are accountable for about 70% of rice milling in the country and about 55% of rice is consumed as parboiled rice. Due to high prevalence of cold-water soaking method, adverse environmental effects could occur as a result of discharging of waste water. Therefore, finding solutions to minimize the impact is essential. Recent studies have shown evidence that different types of grain soaking can be improved by applying ultrasound waves during soaking. The objective of this research was to investigate the influence of moisture absorption rate of rough rice during cold soaking when combined with sonication to reduce soaking time, water usage and effluent generation. The laboratory studies revealed that ultrasound treatment could increase the soaking rate significantly. However, this is mainly due to the temperature rising during sonication and not due to the cavitation shear forces causing high sound pressure. When the temperature of water was maintained at room temperature, the soaking rate increased only slightly. Therefore, this study proved that sonication improved soaking rate of paddy.

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A radial mode ultrasonic horn for the inactivation of Escherichia coli K12

Cited by 33 publications

References 30 publications

The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

Research applications and opportunities in power ultrasonics

Effect of Ultrasound on Rough Rice Moisture Absorption Rate during Initial Soaking

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