Modification of Food Systems by Ultrasound

This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an e...

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Bibliographic Details
Published inJournal of food quality Vol. 2017; no. 2017; pp. 1 - 12
Main Authors Reyes-Villagrana, R., Luna-Rodriguez, L., Alarcon-Rojo, A. D., Carrillo-López, Luis M.
Format Journal Article
LanguageEnglish
Published Cairo, Egypt Hindawi Publishing Corporation 01.01.2017
Hindawi
John Wiley & Sons, Inc
Hindawi Limited
Hindawi-Wiley
Subjects
Acoustics
Cavitation
Energy
Food processing industry
Food quality
Food research
Food science
Food systems
Fruit juices
Listeria
Methods
Polyamines
Process controls
Propagation
Radiation preservation of food
Ultrasonic imaging
Ultrasonic waves
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Summary:This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/5794931