Naslov
High power ultrasound in food processing

Autori
Anet Režek Jambrak

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis / José Eduardo Araújo, José Luís Capelo, Carlos - Caparica : Proteomass, 2016, 69-69

ISBN
978-989-99361-9-5

Skup
2nd International Conference on Ultrasonic-based Applications: from analysis to synthesis

Mjesto i datum
Portugal, 06.06.2016. - 08.06.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high power ultrasound; food processing; physical properties; optimization; scale-up

Sažetak
Power ultrasound is non-thermal technique that has been extensively used in last ten years in food processing. Power ultrasound can provide the mechanical effect of cavitation in liquid systems which can alter physical and chemical properties of food depending on the type of material involved. The extent of cavitation is affected by energy, intensity, medium viscosity, surface tension, vapour pressure, concentration of dissolved gas, temperature and pressure of the treatment and the presence of solid particles. It is shown that high power ultrasound can accelerate drying, freezing, extraction and preservation processes. The later application opens large window for implement power ultrasound in waste management. Ultrasound has been extensively used as an advanced oxidation process for waste water treatment. This is owed to the production of OH· radicals in aqueous solutions and subsequent oxidation of pollutants in the presence of ultrasound. The formation of OH· radicals takes place by pyrolysis. The latest process occurs inside the cavity in the presence of ultrasound, due to the very high temperatures reached. Power ultrasound is used in meat, juice, wine, dairy, fruit and vegetable processing, The main usage of power ultrasound in beverages industry is in inactivation of microorganisms and achievement of 5-log reduction (as requested by FDA). The effect of ultrasound has been mainly attributed to physical (cavitation, mechanical effects, micromechanical shocks) and/or chemical due to formation of free radicals (H· and OH· due to sonochemical reaction) formed by the decomposition of water inside the oscillating bubbles. Also, power ultrasound could be used in inactivation of enzymes, extraction of bioactive compounds (phenols, carotenoids, and anthocyanins), processing of residues (waste) from fruit and vegetable juice processing, and as a pre-treatment method (prior spray-drying, freezing, lyophilisation etc.). When applying ultrasound it is important to observe changes in aroma profile and sensory properties of beverages, observe radical formation, and to prevent deterioration of extractive compounds. Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and it is necessary to understand the chemical and physical properties of material that is being processed as well as the mechanical, chemical and physical properties of technique that is used for processing. This is especially true when chemical changes can occur as in the case of the ultrasound processing of food that contains bioactive materials as well as basic food constituents (proteins, carbohydrates and lipids). Power ultrasound have been shown as method in modification of proteins and carbohydrates. In the processing of lipids there are “side effects” as lipid oxidation and deterioration of aromas. Future investigation for food processing should be in the field of computation fluid dynamic control as well as mathematical modelling and experimental design. This opens a new possibilities to optimize and control ultrasound process and to assure optimal outcomes and lower energy and mass consumptions. The future of food processing lies in the fact that scientist and engineers must combine alternative techniques, because each technique alone is not self-sufficient. Using combined alternative techniques will be leading toward “green” energy, “green” cost and “green” product outcome.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA