Selected applications of ultrasonics in food processing

Food Engineering Reviews

Volumn 1, Issue 1, 2009, Pages 31-49

  Bhaskaracharya, Raman Kumar ^a   Kentish, Sandra ^b   Ashokkumar, Muthupandian ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Acoustic cavitation; Applications; Food modifications; Ultrasound

Indexed keywords

ACOUSTIC CAVITATION; ACOUSTIC CAVITATIONS; FREEZING AND THAWING; FREQUENCY RANGES; GEL STRENGTHS; HEAT AND MASS TRANSFER; HUMAN HEARING; MACROMOLECULAR CHAIN; PHYSICAL EFFECTS; SOUND WAVES; ULTRASONIC PROCESSING;

CAVITATION; DEWATERING; EMULSIFICATION; ESTERS; FOOD PROCESSING; MASS TRANSFER; PARTICLE SIZE; SUGARS; ULTRASONIC TRANSMISSION;

ULTRASONICS;

EID: 78651529034     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-009-9003-7     Document Type: Article

References (84)

1. Albu S, Joyce E, Paniwnyk L et al (2004) Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrason Sonochem 11: 261-265.
2. Ashokkumar M, Mason T (2007) Sonochemistry. In: Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley & Sons, New York. doi: 10. 1002/0471238961. 1915141519211912. a01. pub2.
3. Balachandran S, Kentish SE, Mawson R et al (2006) Ultrasonic enhancement of the supercritical extraction from ginger. Ultrason Sonochem 13: 471-479.
4. Benedito J, Carcel JA, Gonzalez R et al (2002) Application of low intensity ultrasonics to cheese manufacturing processes. Ultrasonics 40: 19-23.
5. Biss R, Cogan U (1996) Sulfur dioxide in acid environment facilitates corn steeping. Cereal Chem 73: 40-44.
6. Britten N (2008) Telegraph, http://www. telegraph. co. uk. Accessed 1 Oct 2008.
7. Bund RK, Pandit AB (2007) Sonocrystallization: effect on lactose recovery and crystal habit. Ultrason Sonochem 14: 143-152.
8. Caili F, Haijun T, Quanhong L et al (2006) Ultrasound-assisted extraction of xyloglucan from apple pomace. Ultrason Sonochem 13: 511-516.
9. Canselier JP, Delmas H, Wilhelm AM et al (2002) Ultrasound emulsification-an overview. J Dispersion Sci Technol 23: 333-349.
10. Cardoni A, MacBeath A, Lucas M (2006) Methods for reducing cutting temperature in ultrasonic cutting of bone. Ultrasonics 44: e37-e42.
11. Chang AC (2004) The effects of different accelerating techniques on maize wine maturation. Food Chem 86: 61-68.
12. Chang AC (2005) Study of ultrasonic wave treatments for accelerating the ageing process in a rice alcoholic beverage. Food Chem 92: 337-342.
13. Chang AC, Chen FC (2002) The application of 20 kHz ultrasonic waves to accelerate the ageing of different wines. Food Chem 79: 501-506.
14. Chang AC, Hsu J-P (2006) A polynomial regression model for the response of various accelerating techniques on maize wine maturation. Food Chem 94: 603-607.
15. Chow R, Blindt R, Chivers R et al (2005) A study on the primary and secondary nucleation of ice by power ultrasound. Ultrasonics 43: 227-230.
16. Chow R, Blindt R, Kamp A et al (2004) The microscopic visualisation of the sonocrystallisation of ice using a novel ultrasonic cold stage. Ultrason Sonochem 11: 245-250.
17. Correia LR, Mittal GS, Basir OA (2008) Ultrasonic detection of bone fragments in mechanically deboned chicken breasts. Innovative Food Sci Emerg Technol 9: 109-115.
18. Cravotto G, Boffa L, Mantegna S et al (2008) Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves. Ultrason Sonochem 15: 898-902.
19. Crum LA (1995) Comments on the evolving field of sonochemistry by a cavitation physicist. Ultrason Sonochem 2: S147-S152.
20. Cucheval A, Chow RCY (2008) A study on the emulsion of oil by power ultrasound. Ultrason Sonochem 15: 916-920.
21. de Castro LMD, Priego-Capote F (2007) Ultrasound assisted crystallization (sonocrystallization). Ultrason Sonochem 14: 717-724.
22. de la Fuente-Blanco S, de Sarabia ERF, Acosta-Aparicio VM et al (2006) Food drying process by power ultrasound. Ultrasonics 44: e523-e527.
23. Deng Y, Zhao Y (2008) Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). J Food Eng 85: 84-93.
24. Deng Y, Zhao Y (2008) Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT-Food Sci Technol 41: 1575-1585.
25. Elmehdi HM, Page JH, Scanlon MG (2003) Using ultrasound to investigate the cellular structure of bread crumb. J Cereal Sci 38: 33-42.
26. Elvira L, Sampedro L, de Espinosa MF et al (2006) Eight channel ultrasonic device for non-invasive quality evaluation in packed milk. Ultrasonics 45: 92-99.
27. Furukawa T, Ohta S (1983) Ultrasonic induced modification of flow properties of soy protein dispersion. Agri Biol Chem 47: 745-750.
28. Gallego JA, Rodriguez G, San Emeterio JL et al (1994) Electroacoustic unit for generating high sonic and ultrasonic intensities in gases and at interfaces. USPTO US Patent 5299175, USA.
29. Gan TH, Hutchins DA, Billson DR (2002) Preliminary studies of a novel air-couples ultrasonic inspection system for food containers. J Food Eng 53: 315-323.
30. Gan TH, Pallav P, Hutchins DA (2006) Non-contact ultrasonics quality measurements of food products. J Food Eng 77: 239-247.
31. Garcia-Perez JV, Carcel JA, de la Fuente-Blanco S et al (2006) Ultrasonic drying of food stuff in a fluidized bed: parametric study. Ultrasonics 44: e539-e543.
32. Hay TR, Rose JL (2003) Fouling detection in the food industry using ultrasonic guided waves. Food Control 14: 481-488.
33. Hemwimol S, Pavasant P, Shotipruk A (2006) Ultrasound-assisted extraction of anthraquinones from roots of Morinda Citrifolia. Ultrason Sonochem 13: 543-548.
34. Huang Q, Li L, Fu X (2007) Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch/Staerke 59: 371-378.
35. Jayasooriya SD, Torley PJ, D'arcy BR et al (2007) Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci 75: 628-639.
36. Kanegae M, Kou S, Okawa Y et al (1992) Ultrasonic degradation of high molecular weight components of gelatin. J Photographic Sci 40: 187-189.
37. Kissam AD, Nelson RW, Ngao J et al (1981) Water-thawing of fish using low frequency acoustics. J Food Sci 47: 71-75.
38. Kentish SE, Wooster TJ, Ashokkumar M et al (2008) The use of ultrasonics for nanoemulsion preparation. Innov Food Sci Emerg Technol 9: 170-175.
39. Kuijpers MWA, van Eck D, Kemmere MF et al (2002) Cavitation-induced reactions in high-pressure carbon dioxide. Science 298: 1969-1971.
40. Lee J, Kentish SE, Ashokkumar M (2005) The effect of surface-active solutes on bubble coalescence in the presence of ultrasound. J Phys Chem B109: 5095-5099.
41. Li B, Sun D-W (2002) Effect of power ultrasound on freezing rate during immersion freezing of potatoes. J Food Eng 55: 277-282.
42. Lucas M, MacBeath A, McCulloch E et al (2006) A finite element model for ultrasonic cutting. Ultrasonics 44: e503-e509.
43. Lucas M, Petzing JN, Cardoni A et al (2001) Design and characterisation of ultrasonic cutting tools. Annl CIRP 50: 149-152.
44. Luo Z, Fu X, He X et al (2008) Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch/Staerke 60: 646-653.
45. Lyng JG, Allen P, McKenna BM (1998) The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe. J Sci Food Agric 78: 308-314.
46. Machado MF, Oliveira FAR, Gekas V et al (1998) Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. Int J Food Sci Technol 33: 225-237.
47. Martini S, Suzuki AH, Hartel RW (2008) Effect of high intensity ultrasound on crystallization behaviour of anhydrous milk fat. J Am Oil Chem Soc 85: 621-628.
48. Mason TJ (2007) Developments in ultrasound-non-medical. Progress Biophys Mol Biol 93: 166-175.
49. Mason TJ, Paniwnyk L, Lorimer JP (1996) The uses of ultrasound in food technology. Ultrason Sonochem 3: S253-S260.
50. Mason TJ, Riera E, Vercet A et al (2005) Application of ultrasound. Elsevier/Academic Press, London.
51. McCausland L, Cains P (2003) Sonocrystallization-using ultrasound to improve crystallization products and processes. Chem Ind 5(2003): 15-17.
52. McClements JD (1995) Advances in the application of ultrasound in food analysis and processing. Trends in Food Sci Technol 6: 293-299.
53. Miles CA, Morley MJ, Rendell M (1999) High power ultrasonic thawing of frozen foods. J Food Eng 39: 151-159.
54. Mizrach A (2008) Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre- and postharvest processes. Postharvest Biol Technol 48: 315-330.
55. Muthukumaran S, Kentish SE, Stevens GW et al (2006) Application of ultrasound in membrane separation processes: a review. Rev Chem Eng 22: 155-194.
56. Panchev IN, Kirtchev NA, Kratchnov CG (1988) Improving pectin technology II. Extraction using ultrasonic treatment. Int J Food Sci Technol 23: 337-341.
57. Panchev IN, Kirtchev NA, Kratchnov CG (1994) On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment. Food Hydrocoll 8: 9-17.
58. Patrick M, Blindt R, Janssen J (2004) The effect of ultrasonic intensity on the crystal structure of palm oil. Ultrason Sonochem 11: 251-255.
59. Petit A-C, Noiret N, Guezennec J et al (2007) Ultrasonic depolymerisation of an exopolysaccharide produced by a bacterium isolated from a deep-sea hydrothermal vent polychaete annelid. Ultrason Sonochem 14: 107-112.
60. Piyasena P, Mohareb E, McKellar RC (2003) Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 87: 207-216.
61. Pohlman FW, Dikeman ME, Zayas JF (1997) The effect of low intensity ultrasound treatment on shear properties, colour stability and shelf life of vacuum packaged beef semitendinosus and biceps femoris muscles. Meat Sci 45: 329-337.
62. Povey MJW, Mason TJ (1998) Ultrasound in food processing. Springer, Blackie A & P, London.
63. Raviyan P, Zhang Z, Feng H (2005) Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng 70: 189-196.
64. Riera E, Gallego-Juarez JA, Mason TJ (2006) Airborne ultrasound for the precipitation of smokes and powders and the destruction of foams. Ultrason Sonochem 13: 107-116.
65. Roncales P, Cena P, Beltran J-A et al (1993) Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. Eur Food Res Technol 196: 339-342.
66. Schalfer O, Onyeche T, Bormann H et al (2002) Ultrasound stimulation of micro-organisms for enhanced biodegradation. Ultrasonics 40: 25-29.
67. Schneider Y, Zahn S, Rohm H (2008) Power requirements of the high frequency generator in ultrasonic cutting of foods. J Food Eng 86: 61-67.
68. Seshadri R, Weiss J, Hulbert GJ et al (2003) Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocoll 17: 191-197.
69. Sharma A, Gupta MN (2006) Ultrasonic pre-irradiation effect upon aqueous enzymatic oil extraction from almond and apricot seeds. Ultrason Sonochem 13: 529-534.
70. Sigfusson H, Ziegler GR, Coupland JN (2004) Ultrasonic monitoring of food freezing. J Food Eng 62: 263-269.
71. Siro I, Cs Ven, Balla C et al (2009) Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in procine meat. J Food Eng 91: 353-362.
72. Stojanovic J, Silva JL (2006) Influence of osmocentration, continuous high frequency ultrasound and dehydration on properties and microstructure of rabbiteye blueberries. Drying Technol 24: 165-171.
73. Strm A, Ribelles P, Lundin L et al (2007) Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels. Biomacromolecules 8: 2668-2674.
74. Sun DW, Li B (2003) Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. J Food Eng 57: 337-345.
75. Tang C-H (2007) Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. J Food Eng 82: 568-576.
76. Teng M-Y, Lin S-H, Juang R-S (2006) Effect of ultrasound on the separation of binary protein mixtures by cross flow ultrafiltration. Desalination 200: 280-282.
77. Vilkhu K, Mawson R, Simons L et al (2008) Applications and opportunities for ultrasound assisted extraction in the food industry-a review. Innov Food Sci Emerg Technol 9: 161-169.
78. Wang L, Li D, Bao C et al (2008) Ultrasonic extraction and separation of anthraquinones from Rheum palmatum L. Ultrason Sonochem 15: 738-746.
79. Wen B, Eli W, Xue Q et al (2007) Ultrasound accelerated esterification of palmitic acid with vitamin C. Ultrason Sonochem 14: 213-218.
80. Wu H, Hulbert GJ, Mount JR (2001) Effects of ultrasound on milk homogenization and fermentation with yoghurt starter. Innov Food Sci Emerg Technol 1: 211-218.
81. Zahn S, Schneider Y, Rohm H (2006) Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work. Innov Food Sci Emerg Technol 7: 288-293.
82. Zhang J, Gao Y, Guo H et al (2008) Preparing immunity-increasing polysaccharide from bulbus lilii. Faming Zhuanli Shenqing Gongkai Shuomingshu, AN: 2008: 116746. International Patent CN 101270167, Peoples Republic of China, 15 pp.
83. Zhang L, Zelong L (2008) Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason Sonochem 15: 731-737.
84. Zhang Z, Niu Y, Eckhoff SR et al (2005) Sonication enhanced corn starch separation. Starch/Staerke 57: 240-245.