Advances in application of ultrasound in food processing: A review

Bhargava, Nitya; Mor, Rahul S.; Kumar, Kshitiz; Sharanagat, Vijay Singh

doi:10.1016/j.ultsonch.2020.105293

Cited by 362 publications

(238 citation statements)

References 133 publications

(115 reference statements)

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“…Based on the intensity and frequency of application, ultrasonic waves can be categorized into two categories: high‐frequency and low‐intensity ultrasonic waves (>100 kHz, <1 W/cm 2 ), low‐frequency and high‐intensity ultrasonic waves (20–100 kHz, 10–1,000 W/cm 2 ). The former is mainly used in nondestructive analysis of food, while the latter can be used in emulsification, extraction, drying, and freezing in food processing (Bhargava et al., 2020). The effect of ultrasonic wave on liquid system is mainly due to cavitation, which produces strong physical forces, including shear force, shock wave, and turbulence, so that the functional characteristics of proteins can be changed (Kiani et al., 2011).…”

Section: Introductionmentioning

confidence: 99%

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Wang

Dong

et al. 2020

J Food Process Preserv

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The effect of ultrasound treatment on water‐holding capacity (WHC) of beef during freezing‐thawing process was investigated. The results showed that the WHC of beef without ultrasound was 0.69 after one freezing–thawing process. In different stages of freezing and thawing (before freezing, during freezing, during thawing, and after thawing), the application of ultrasound (400 w, 45 kHz) could improve the WHC quality of beef: the WHC was improved most during thawing, which could reach 0.78. And then, ultrasound treatment could reduce hardness but improve springiness (p < .05) and pH value of beef in freezing–thawing process. Scanning electron microscope images showed that the lacuna of myofibrils increased, which indicated that the ultrasound could help to improve the WHC. Based on the results obtained, ultrasound treatment may be recommended as a useful means to improve the WHC of beef during freezing–thawing process. Practical applications In the process of food production, raw meat may undergo repeated freezing–thawing, which would affect the quality of meat. Ultrasound, as a new technology, was used in this study. This study showed that ultrasound could help to improve the WHC of beef during freezing–thawing process. Therefore, it is reasonable to conclude that ultrasound can be used as an effective technology to improve the quality of beef during freezing–thawing process.

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Section: Introductionmentioning

confidence: 99%

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Wang

Dong

et al. 2020

J Food Process Preserv

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“…Ultrasound (US) is considered a non-thermal, emerging technology with great potential and wide application possibilities in the food industry. US uses sound waves with higher frequencies than the human audible limit, and its application field in food processing is possible at frequencies between 20-100 kHz [182]. When US waves are propagated through a medium, they cause compression and rarefaction of its particles, inducing the cavitation phenomenon.…”

Section: Ultrasoundmentioning

confidence: 99%

“…Cavitation generates a large number of microscopic bubbles, which become unstable and collapse after consecutive cycles of ultrasound waves, producing high local temperatures and pressures. Furthermore, the implosion of cavitation bubbles generates high-speed microjets (100-340 m/s), which can induce physical disruptions in the food matrix [182,183]. These occurrences generate changes in biological materials (cell membrane disruption, protein structure alteration, emulsion generation and chemical reactions), which underlie their application in food processing.…”

Section: Ultrasoundmentioning

confidence: 99%

Strategies to Improve Meat Products’ Quality

Ursachi

Perța-Crișan

Munteanu

2020

Foods

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

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“…US technology is widely used for enhancing the rate of different processes in the food industry, especially cutting and slicing, filtration, freezing and crystallization, thawing extraction, pickling and drying [99]. Application of US for drying accelerates this process significantly [100].…”

Section: Ultrasoundmentioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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Advances in application of ultrasound in food processing: A review

Cited by 362 publications

References 133 publications

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Strategies to Improve Meat Products’ Quality

Recent Trends in Pretreatment of Food before Freeze-Drying

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