Ultrasonic Standing Waves

Betts, Gail; Williams, Alan L.; Oakley, Rachel M.

doi:10.1016/b978-0-12-384730-0.00340-2

Cited by 2 publications

(4 citation statements)

References 14 publications

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“…US is a minimal process technology that can be implemented in several types of foods to inactivate foodborne pathogens and spoilage microorganisms without affecting the desired quality attributes of the product [102]. Ultrasonic waves used in the food industry are divided into low-energy ultrasounds, with high frequencies in the range of MHz (>1000 kHz), and high-energy ultrasounds, with low frequencies from 20 to 100 kHz [103]. Another parameter that influences US performance is the intensity of the treatment, where the application of low-and high-energy ultrasounds are generally performed at intensities lower or higher than 1 W/cm 2 , respectively.…”

Section: General Description Of Usmentioning

confidence: 99%

“…The US technique is safe for human hearing, while it cannot detect frequencies lower than 20 Hz or higher than 20 kHz [104]. Whatever type of commercial system is used to apply high ultrasound to foods, it will consist of three necessary parts: generator, transducer, and the reactor to which it is coupled [103]. Epigrammatically, typical ultrasonic systems are the ultrasonic bath, the ultrasonic probes, the parallel vibrating plates, and the radial vibrating systems [103] and the airborne acoustic ultrasound systems first developed by Gallego-Juárez et al (1978) [105].…”

Section: General Description Of Usmentioning

confidence: 99%

“…Whatever type of commercial system is used to apply high ultrasound to foods, it will consist of three necessary parts: generator, transducer, and the reactor to which it is coupled [103]. Epigrammatically, typical ultrasonic systems are the ultrasonic bath, the ultrasonic probes, the parallel vibrating plates, and the radial vibrating systems [103] and the airborne acoustic ultrasound systems first developed by Gallego-Juárez et al (1978) [105]. Low-energy ultrasounds are used as a powerful tool at the laboratory and industry level for non-invasive analysis and monitoring of several food materials to improve the qualitative characteristics of high-quality foods and ensure safety [106].…”

Section: General Description Of Usmentioning

confidence: 99%

“…Low-energy ultrasound has also been used to evaluate in a non-destructive way many measuring factors such as the concentration, viscosity, and composition of raw and fermented meat products [107,108], fish and seafood [109][110][111], and poultry [112]. On the other hand, highenergy ultrasound can disrupt the physical systems, cause different chemical or biochemical reactions, and lead to mechanical effects on food properties [103]. Ultrasonication is also aimed at microbial inactivation as a pasteurization method for liquid foods and a decontamination method of solid products [102].…”

Section: General Description Of Usmentioning

confidence: 99%

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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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Section: General Description Of Usmentioning

confidence: 99%

Section: General Description Of Usmentioning

confidence: 99%

Section: General Description Of Usmentioning

confidence: 99%

Section: General Description Of Usmentioning

confidence: 99%

See 2 more Smart Citations

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain

Wang

Lü

et al. 2021

J Sci Food Agric

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BACKGROUND: The increase of peptide yield contributed to reducing the usage of antibiotics in solid-state fermented feed. Ultrasound technology is used in the field of liquid-state fermentation to improve yield of fermented products but has not been utilized in the field of solid-state fermentation (SSF). The main objective of this study was to investigate the feasibility of improving peptide yield in SSF products through ultrasound-treated bacterial strain.RESULTS: The highest peptides content in soybean meal SSF products reached 153.28 mg g −1 , which increased by 15.05% compared with the control. This content value was acquired through treating the bacteria of Bacillus amyloliquefaciens by ultrasound before inoculating into soybean meal under the optimized mode and parameters (simultaneous dual-frequency ultrasound mode, frequency combination of 40/60 kHz, total power density of 40 W L −1 , time of 20 min, pulse-on and pulseoff times of 40 and 60 s, delayed inoculation time of 0 h). Fermenting with ultrasound-treated bacterial strain can effectively increase peptide yield, biomass and protease activity of soybean meal fermented products during the SSF prophase. After treating by ultrasound, the latent phase and logarithmic phase of the bacterial strain shortened by 1 and 3 h while the generation time reduced by 23.64%. In qualitative test of protease activity, diameter ratio (DR) value of ultrasound-treated bacterial cells enlarged by 12.0% compared with the control. CONCLUSION: Peptide yield of soybean meal SSF products can be improved through ultrasound-treated bacterial inoculum, which attributed to the promoting effect of ultrasound treatment on growth activity and protease production capability of bacterial cells.

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Ultrasonic Standing Waves

Cited by 2 publications

References 14 publications

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain

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