Ultrasound technology for food fermentation applications

被引：209

作者：

Ojha, K. Shikha ^{[1
,2
]}

Mason, Timothy J. ^{[3
]}

O'Donnell, Colm P. ^{[4
]}

Kerry, Joseph P. ^{[2
]}

Tiwari, Brijesh K. ^{[1
]}

机构：

[1] Teagasc Food Res Ctr, Food Biosci, Dublin, Ireland

[2] Univ Coll Cork, Food Packaging Grp, Cork, Ireland

[3] Coventry Univ, Sonochem Grp, Coventry, W Midlands, England

[4] Univ Coll Dublin, Sch Biosyst & Food Engn, Dublin, Ireland

来源：

ULTRASONICS SONOCHEMISTRY | 2017年 / 34卷

关键词：

Wine; Dairy; Process analytical technique; Sonoporation; High frequency ultrasound; Low frequency ultrasound; MALOLACTIC FERMENTATION; YEAST; VELOCITY; TEMPERATURE; SONICATION; ACCELERATE; VIABILITY; MIXTURES; BACTERIA; RELEASE;

D O I：

10.1016/j.ultsonch.2016.06.001

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (2050 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：410 / 417

页数：8

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