Ultrasonics in food processing - Food quality assurance and food safety

被引：180
作者：
Chandrapala, Jayani [1 ]
Oliver, Christine [2 ]
Kentish, Sandra [3 ]
Ashokkumar, Muthupandian [1 ]
机构：
[1] Univ Melbourne, Sch Chem, Melbourne, Vic 3010, Australia
[2] CSIRO, Div Food & Nutr Sci, Werribee, Vic 3030, Australia
[3] Univ Melbourne, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2012年 / 26卷 / 02期
关键词：
PULSED ELECTRIC-FIELD; PHYSICOCHEMICAL CHARACTERISTICS; PSEUDOMONAS-FLUORESCENS; LISTERIA-MONOCYTOGENES; POLYPHENOL OXIDASE; THERMO-SONICATION; ESCHERICHIA-COLI; POWER ULTRASOUND; ASCORBIC-ACID; TOMATO JUICE;
D O I：
10.1016/j.tifs.2012.01.010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Ultrasonication can pasteurize and preserve foods by inactivating many enzymes and microorganisms at mild temperature conditions, which can improve food quality in addition to guaranteeing stability and safety of foods. In addition, the changes to the physical properties of ultrasound, such as scattering and attenuation caused by food materials have been used in food quality assurance applications.
引用
收藏
页码：88 / 98
页数：11
相关论文
共 93 条
[1]  
Aboonajmi M., 2010, Research in Agricultural Engineering, V56, P26
[2]   Use of ultrasound for the determination of flour quality [J].
Alava, J. M. ;
Sahi, S. S. ;
Garcia-Alvarez, J. ;
Turo, A. ;
Chavez, J. A. ;
Garcia, M. J. ;
Salazar, J. .
ULTRASONICS, 2007, 46 (03) :270-276
[3]   Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness [J].
Antonova, I ;
Mallikarjunan, P ;
Duncan, SE .
JOURNAL OF FOOD SCIENCE, 2003, 68 (04) :1308-1315
[4]   Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods [J].
Arroyo, C. ;
Cebrian, G. ;
Pagan, R. ;
Condon, S. .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 144 (03) :446-454
[5]   Application of low intensity ultrasonics to cheese manufacturing processes [J].
Benedito, J ;
Carcel, JA ;
Gonzalez, R ;
Mulet, A .
ULTRASONICS, 2002, 40 (1-8) :19-23
[6]   Ultrasonic assessment of oil quality during frying [J].
Benedito, J ;
Mulet, A ;
Velasco, J ;
Dobarganes, MC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (16) :4531-4536
[7]   Composition assessment of raw meat mixtures using ultrasonics [J].
Benedito, J ;
Carcel, JA ;
Rossello, C ;
Mulet, A .
MEAT SCIENCE, 2001, 57 (04) :365-370
[8]   Quality control of cheese maturation and defects using ultrasonics [J].
Benedito, J ;
Carcel, J ;
Gisbert, M ;
Mulet, A .
JOURNAL OF FOOD SCIENCE, 2001, 66 (01) :100-104
[9]   Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication [J].
Bermudez-Aguirre, Daniela ;
Barbosa-Canovas, Gustavo V. .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (02) :176-185
[10]  
Bermúdez-Aguirre D, 2011, FOOD ENG SER, P65, DOI 10.1007/978-1-4419-7472-3_3
12345678910