Perspectives of high power ultrasound in food preservation

2nd International Conference on Oleo and Petrochemical Engineering

Evelyn^1,2 ; Silva, F.V.M.^1

Department of Chemical and Materials Engineering, University of Auckland Private Bag 92019, Auckland

1142, New Zealand^1

Department of Chemical Engineering, University of Riau, Pekanbaru

28293, Indonesia^2

关键词: Acoustic cavitations;    Bacillus cereus spores;    Biochemical effects;    Food borne disease;    High power ultrasound;    Neosartorya fischeri;    Physicochemical property;    Thermo sonications;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/345/1/012046/pdf
DOI  :  10.1088/1757-899X/345/1/012046

来源: IOP

【 摘 要 】

High Power ultrasound can be used to alter physicochemical properties and improve the quality of foods during processing due to a number of mechanical, chemical, and biochemical effects arising from acoustic cavitation. Cavitation creates pressure waves that inactivate microbes and de-agglomerate bacterial clusters or release ascospores from fungal asci. Bacterial and heat resistant fungal spores' inactivation is a great challenge in food preservation due to their ability to survive after conventional food processing, causing food-borne diseases or spoilage. In this work, a showcase of application of high power ultrasound combined with heat or thermosonication, to inactivate bacterial spores i.e. Bacillus cereus spores in beef slurry and fungal spores i.e. Neosartorya fischeri ascospores in apple juice was presented and compared with thermal processing. Faster inactivation was achieved at higher TS (24 KHz, 0.33 W/g or W/mL) temperatures. Around 2 log inactivation was obtained for B. cereus spores after1 min (70 °C) and N. fischeri ascospores after 30 min (75 °C). Thermal treatments caused