Advances in application of ultrasound in food processing: A review

被引：460

作者：

Bhargava, Nitya ^{[1
]}

Mor, Rahul S. ^{[1
]}

Kumar, Kshitiz ^{[2
]}

Sharanagat, Vijay Singh ^{[1
]}

机构：

[1] Natl Inst Food Technol Entrepreneurship & Managem, Dept Food Engn, Sonepat, India

[2] AD Patel Inst Technol, Dept Food Proc Technol, New Vidynagar, Gujarat, India

来源：

ULTRASONICS SONOCHEMISTRY | 2021年 / 70卷

基金：

英国科研创新办公室;

关键词：

Ultrasonication; Measurement; Unit operation in food; Food processing;

D O I：

10.1016/j.ultsonch.2020.105293

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.

引用

页数：12

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