Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Li, Mengge; Zhou, Cunshan; Wang, Bo; Zeng, Shiyu; Mu, Rongyi; Li, Guohua; Li, Bingzheng; Lv, Weiqiao

doi:10.1111/1541-4337.13198

Cited by 9 publications

(2 citation statements)

References 158 publications

(235 reference statements)

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“…This not only ensures the functional properties of liquid eggs but also further enhances sterilization efficiency. Li et al [22] combined the application of ultrasound and microwaves in food processing, where microwaves accelerate heating rates, and ultrasound improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwaves and the cavitation effect of ultrasound enhances processing efficiency and disrupts the cellular structure of materials.…”

Section: Introductionmentioning

confidence: 99%

The Design and Process Parameters for the Optimization of an Ultrasonic—Thermal Co-Sterilization System for Liquid Eggs

Fan,

Cui,

et al. 2024

Agriculture

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The sterilization of liquid eggs plays a crucial role in the production of liquid egg products. Traditional pasteurization techniques can easily cause protein denaturation, while non-thermal sterilization techniques are often constrained by processing intensity and time. Improving the effectiveness of liquid egg sterilization while preserving the stability of its functional attributes poses a significant challenge. In response to this issue, a synergistic ultrasonic mild thermal sterilization system for liquid eggs is proposed, accompanied by the optimization of its process parameters. COMSOL is employed to simulate the acoustic field distribution of the ultrasonic–thermal system in the liquid egg medium. Verification is conducted through acoustic intensity measurements, and analysis is performed to obtain the optimal arrangement of ultrasonic transducers. Based on Modbus communication, an ultrasonic–thermal synergistic sterilization system is designed. Sterilization experiments are conducted with both 20 kHz + 28 kHz and 20 kHz + 40 kHz multifrequency ultrasound, compared with traditional 20 kHz single-frequency ultrasound. The results indicate that multifrequency ultrasound improves sterilization efficiency by approximately 15% compared to traditional single-source ultrasound. Utilizing multifrequency ultrasonic–thermal synergistic sterilization experiments, a three-factor, three-level response surface test is conducted with sterilization rate and foaming properties as evaluation criteria. The results indicate a strong correlation between ultrasonic frequency, processing time, heating temperature, and sterilization performance, with the impact magnitude being sterilization temperature > processing time > ultrasound frequency. Parameter optimization analysis is performed using a genetic algorithm, yielding sterilization conditions of 55 °C, 11 min and 30 s processing time, and 20 + 40 kHz ultrasonic frequency. The liquid egg sterilization rate is 99.32%, an average decimal reduction of 3.17 log values, and foaming properties are 42.79%.Through comparative analysis, it is determined that the sterilization rate of the ultrasonic–thermal synergistic sterilization system meets national standards, and functional properties such as foaming are superior to traditional pasteurization. This validates the proposed ultrasonic–thermal synergistic liquid egg sterilization control system as effective and feasible.

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Section: Introductionmentioning

confidence: 99%

The Design and Process Parameters for the Optimization of an Ultrasonic—Thermal Co-Sterilization System for Liquid Eggs

Fan,

Cui,

et al. 2024

Agriculture

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“…However, it changes color, aroma, and taste while also reducing nutritional content . Using microwaves, ultrasonic waves, or pulsed electric fields during food processing can kill off harmful bacteria while retaining nutrients, but their higher costs limit their application potential . Sodium benzoate is a widely used additive .…”

mentioning

confidence: 99%

Synthesis of γ-Cyclodextrin-Reduced Fe(III) Nanoparticles with Peroxidase-like Catalytic Activity for Bacteriostasis of Food

Liu,

Zhao,

et al. 2023

Nano Lett.

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Foodborne pathogens are a primary cause of human foodborne illness, making it imperative to explore novel antibacterial strategies for their control. In this study, Fe-γ-CD was successfully synthesized as a food antibacterial agent for use in milk and orange juice. The Fe-γ-CD consists of 6/11 Fe(II) and 5/11 Fe(III), which catalyze a Fenton-like catalytic reaction with H2O2 to generate •OH. Consequently, Fe-γ-CD exhibits exceptional peroxidase-like activity and broad-spectrum antibacterial efficacy. Fe-γ-CD not only disrupts the wall structure of ESBL-E. coli but also induces protein leakage and genetic destruction, ultimately leading to its death. Furthermore, Fe-γ-CD inhibits biofilm formation by MRSA and eradicates mature biofilms, resulting in MRSA’s demise. Importantly, Fe-γ-CD demonstrates negligible cytotoxicity toward normal mammalian cells, making it an ideal candidate for application as an antibacterial agent in foodstuffs. These findings highlight that Fe-γ-CD is an effective tool for combating the spread of foodborne pathogens and food safety.

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Review: Sample Pretreatment and Detection Strategies for Aflatoxins in Foods

Wang,

Cui,

Sun

et al. 2024

Food Anal. Methods

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Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Cited by 9 publications

References 158 publications

The Design and Process Parameters for the Optimization of an Ultrasonic—Thermal Co-Sterilization System for Liquid Eggs

The Design and Process Parameters for the Optimization of an Ultrasonic—Thermal Co-Sterilization System for Liquid Eggs

Synthesis of γ-Cyclodextrin-Reduced Fe(III) Nanoparticles with Peroxidase-like Catalytic Activity for Bacteriostasis of Food

Review: Sample Pretreatment and Detection Strategies for Aflatoxins in Foods

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