A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

被引：4
作者：
Ambadgatti, Smriti [1 ]
Patil, Sonal [1 ]
Dabade, Ashish [1 ]
Arya, S. S. [2 ]
Bhushette, Pravin [1 ,2 ]
Sonawane, Sachin K. [1 ]
机构：
[1] DY Patil Univ, Sch Biotechnol & Bioinformat, Navi Mumbai, India
[2] Inst Chem Technol, Food Engn & Technol Dept, NM Parekh Marg, Mumbai, Maharashtra, India
来源：
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2020年 / 10卷 / 01期
关键词：
Ultrasonication; bioconversions; acrylamide; microbial inactivation; POWER ULTRASOUND; MASS-TRANSFER; HYDRATION; FRUITS; ACRYLAMIDE; EXTRACTION; INTENSITY; TRANSPORT;
D O I：
10.15414/jmbfs.2020.10.1.1-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the food industry, ultrasound is a recent and potentially favorable technology. A number of physical and chemical changes are generated in the food by the transmission and distribution of ultrasound waves which enhance the productivity of many food processing operations. This technology is also used as a diagnostic tool in quality control of food products. Ultrasound processing falls under the category of green technology due to ecofriendly and non toxic behavior. The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.
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页码：1 / 4
页数：4
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