Ultrasonication and food technology: A review

Cogent Food & Agriculture

Vikas Nanda¹  Gulzar Ahmad Nayik¹  Ishrat Majid¹ 

[1] Sant Longowal Institute of Engineering and Technology;

关键词: ultrasonic;    food industry;    preservation;    extraction;    non-destructive;   

DOI  :  10.1080/23311932.2015.1071022

来源: DOAJ

【 摘 要 】

With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

【 授权许可】

Unknown