Applications and potential of ultrasonics in food processing

Knorr, Dietrich; Zenker, M.; Heinz, Volker; Lee, Dong‐Un

doi:10.1016/j.tifs.2003.12.001

Cited by 641 publications

(343 citation statements)

References 17 publications

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“…The greater increase of the foaming power observed in the case of ultrasoundhigh pressure combination may be explained by the homogenisation effect of ultrasound. Ultrasound usually disperses the protein and fat particles in liquid egg white more evenly which may improve the foaming capacity of liquid egg white (KNORR et al 2004). Stabilisers and surfactants.…”

Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

A study of the factors affecting the foaming properties of egg white - a review

Lomakina¹,

Míková²

2006

Czech J. Food Sci.

169

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LOMAKINA K., MÍKOVÁ K. (2006): A Study of the factors affecting the foaming properties of egg white -a review. Czech J. Food Sci., 24: 110-118.Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

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Section: Factors Affecting Foaming Properties Of Egg Whitementioning

confidence: 99%

A study of the factors affecting the foaming properties of egg white - a review

Lomakina¹,

Míková²

2006

Czech J. Food Sci.

169

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“…This phenomenon is known as the bubble collapse. The generated extreme conditions are exploited by many industrial applications including sonochemistry [5][6][7][8][9][10], food processing [11][12][13] or even medical treatment [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Classification of the bifurcation structure of a periodically driven gas bubble

Varga

Hegedűs

2016

Nonlinear Dyn

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The bifurcation structure of a periodically driven spherical gas/vapour bubble is examined by means of methods of nonlinear analysis. The study of Behnia and his coworkers [1] revealed that the bifurcation structures with the pressure amplitude of the excitation as control parameter are structurally similar provided that R E ω is kept constant. In the present paper, this problem is revisited. Analytical and numerical investigations of the bubble oscillator, which is the Keller-Miksis equation, are presented. It is shown that the validity range of Behnia's condition is governed by the viscosity and the surface tension, and holds only for relatively large bubbles. In water, the effect of viscosity is negligible, and the surface tension plays significant role at bubble size lower than approximately 5 µm.

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“…High temperature and temperature variation, instant high pressure and pressure change produced by the effect of ultrasonic cavitation in liquid are used to kill some bacteria, inactivate viruses, or even damage the cell wall of some smaller microbials to extend fruit and vegetable storage time (Ji et al, 2012). Knorr et al (2004) reviewed improvements in direct food processing such as cleaning surfaces, enhancement of dewatering, drying and filtration, microorganism and enzyme inactivation, enzyme extraction, protein and antioxidant compounds, cell disruption, degassing of liquid food, and heat transfer acceleration. Though many studies have been done by applying ultrasound during food processing and preservation, there are few published reports on the effect of ultrasound treatments on postharvest horticultural physiology.…”

Section: Introductionmentioning

confidence: 99%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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Applications and potential of ultrasonics in food processing

Cited by 641 publications

References 17 publications

A study of the factors affecting the foaming properties of egg white - a review

A study of the factors affecting the foaming properties of egg white - a review

Classification of the bifurcation structure of a periodically driven gas bubble

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

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