High Intensity Ultrasound Processing in Liquid Foods

被引：17

作者：

Khan, Shafat Ahmad ^{[1
,2
]}

Dar, Aamir Hussain ^{[1
]}

Bhat, Shakeel Ahmad ^{[3
]}

Fayaz, Jibreez ^{[1
]}

Makroo, Hilal Ahmad ^{[1
]}

Dwivedi, Madhuresh ^{[2
]}

机构：

[1] Islamic Univ Sci & Technol Awantipora, Dept Food Technol, Awantipora, India

[2] Natl Inst Technol, Dept Food Proc Engn, Rourkela, India

[3] SKUAST Kashmir Sher E Kashmir Univ Agr Sci & Tech, Coll Agr Engn & Technol, Srinagar, India

来源：

FOOD REVIEWS INTERNATIONAL | 2022年 / 38卷 / 06期

关键词：

Ultrasonication; processing; modelling; quality; spoilage microorganisms; HIGH HYDROSTATIC-PRESSURE; ESCHERICHIA-COLI; SACCHAROMYCES-CEREVISIAE; POWER ULTRASOUND; ASCORBIC-ACID; INACTIVATION KINETICS; PHYSICAL-PROPERTIES; QUALITY-ASSURANCE; SHELF-LIFE; JUICE;

D O I：

10.1080/87559129.2020.1768404

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing operations such as homogenization, extraction, degassing, de-foaming, emulsification, crystallization, cleaning, etc. The shelf life of the liquid food materials can be augmented by the means of ultrasound due to its antimicrobial and enzyme inactivating property. The loss of volatile components such as aroma and flavorings, pigments, nutrients and vitamins, antioxidants, polyphenols, etc. can be restricted to a large extent by the application of a controlled ultrasound processing. However most of the research on food processing assisted by ultrasonication is reported to be conducted at laboratory scale therefore modelling remains a vital aspect that needs to be further studied for scaling up the process for the commercial purposes.

引用

页码：1123 / 1148

页数：26

共 98 条

[91] High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties [J].