Use of ultrasound in food preservation

Abstract

Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

“…13 The use of ultrasound increases the product yield, reduces the process time and also decreases the use of processing materials. 14,15 Ultrasound has a sponge-like effect when applied on a solid medium which induces an on and off compressive force on the solid sample. 16 This leads to creation of microscopic channels within the solid sample which enhances the removal of water from the solid sample.…”

Power ultrasound in meat processing

“…The ultrasound stability of individual proteins varies between different enzymes due to the different amino acid composition and the conformational structure of the enzyme and also whether they are bound (e.g., membrane-bound proteins) or free (e.g., cytoplasmic proteins) (Ercan & Soysal, 2013). Cysteine, and methionine are the amino acids thought to be most susceptible to oxidative changes due to the susceptibility of their sulfur groups to radical attack.…”

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

“…This generates extremely high local temperature zones, heating/cooling rates and pressure waves, giving rise to many chemical reactions (sono-chemical). Many studies show the successful application of ultrasound for enhancement of food processing efficacy and preservation methods with minimal or no damage to the product quality (Ercan and Soysal, 2013;Tao and Sun, 2013;Kentish and Feng, 2014;José et al, 2014;Turantaş et al, 2015;Musielak et al, 2016;Gallo et al, 2018;Rodríguez et al, 2018). In general, all these works are based on ultrasound transmission through a liquid phase.…”