Applications of ultrasound in processing of liquid foods: A review

Abstract

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

“…Inactivation of microorganisms and ensuring food safety are the most important tasks of modern food processing because any deficiency in food safety means that no other quality attributes will be of value (Paniwnyk, ). Inactivation of microorganisms during processing of fruit and vegetable juices is crucial for better safety and longer shelf life because juices are a rich source of nutrients that support microbial growth and activities.…”

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

“…Already some reports on the effects of high pressure (Chauhan et al ., ) and ohmic heating (Brochier et al ., ) on the SCJ are available. The US technology uses frequencies between 10 and 25 kHz for the application in food juices (Paniwnyk, ), where it could potentially reduce microorganisms present in the juice by up to 5‐log reduction, which meets the FDA requirements to reduce the microbial load up to 5‐log (Tremarin et al ., ). MW treatment preserves the food by thermal destruction of microorganisms.…”

Ultrason Uygulamasinin Süt Ürünleri̇nde Homojeni̇zasyon, Jel Yapisi, Vi̇skozi̇te Ve Su Tutma Kapasi̇tesi̇ Üzeri̇ne Etki̇si̇

“…Birçok süt ürününün fizikokimyasal, duyusal ve reolojik özellikleri içerdiği yağ globüllerinin boyut dağılımı ve membranın bileşimine bağlıdır. Ultrason uygulandığında akustik kavitasyonun sebep olduğu türbülans, karıştırma ve kayma kuvveti gibi kuvvetler yağ globüllerini parçalayarak ortalama globül çaplarını önemli ölçüde küçültmektedirler (Chandrapala vd., 2016;Paniwnyk, 2017). Daha büyük çaplı yağ globülleri kavitasyonun sebep olduğu fiziksel kuvvetlerden daha çok etkilenmektedir (Shestakov vd., 2013).…”

“…Bu sebeple son yıllarda ısıl işleme alternatif teknolojilere yönelen bir eğilim söz konusudur ve ultrason bu yenilikçi teknolojilerden biridir (Chouliara vd., 2010;Shanmugam vd., 2012). Süt endüstrisinde, ultrason uygulamaları yüksek ısıl işlem ile karşılaştırıldığında, homojenizasyon veriminin arttırılması ve yapının iyileştirilmesi gibi önemli avantajlara sahiptir (Huang vd., 2017;Paniwnyk, 2017).…”