Power ultrasonics for food processing

Power Ultrasonics: Applications of High-Intensity Ultrasound

Volumn , Issue , 2015, Pages 815-843

  Mason, T J ^a   Chemat, F ^b   Ashokkumar, M ^c  

^a Institute for Clean Growth and Future Mobility   (United Kingdom)

^b UNIVERSITY OF AVIGNON   (France)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Dairy protein modification; Emulsification; Food processing; Hazard analysis critical control point; Ultrasonically assisted extraction

Indexed keywords

EID: 84941207113     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-028-6.00027-2     Document Type: Chapter

References (87)

1. Acton, E., Morris, G.J. 1992. Method and apparatus for the control of solidification in liquids. W.O. 99/20420, USA Patent application, USA.
2. Alissandrakis E., Daferera D., et al. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem. 2003, 82(4):575-582.
3. Asfaw N., Licence P., et al. Green chemistry in Ethiopia: the cleaner extraction of essential oils from Artemisia afra: a comparison of clean technology with conventional methodology. Green Chem. 2005, 7(5):352-356.
4. Ashokkumar M., Sunartio D., et al. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system. Innov. Food Sci. Emerg. Technol. 2008, 9(2):155-160.
5. Ashokkumar M., Lee J., et al. Hot topic: sonication increases the heat stability of whey proteins. J. Dairy Sci. 2009, 92(11):5353-5804.
6. Ashokkumar M., Lee J., et al. Spatial distribution of acoustic cavitation bubbles at different ultrasound frequencies. ChemPhysChem 2010, 11(8):1680-1684.
7. Azhar A., Hamdy M.K. Sonication effect on potato starch and sweet potato powder. J. Food Sci. 1979, 44(3):801-804.
8. Barbero G.F., Liazid A., et al. Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta 2008, 75(5):1332-1337.
9. Boucher R.M.G. Drying by airborne ultrasonics. Ultrason. News 1959, 111:8-9. 14-16.
10. Brody A.L., Antonevich J.N. Ultrasonic defrosting of foods. Food Technol. 1959, 13:109-112.
11. Cameron M., McMaster L.D., et al. Impact of ultrasound on dairy spoilage microbes and milk components. Dairy Sci. Technol. 2009, 89:83-98.
12. Cárcel J.A., Benedito J., et al. High intensity ultrasound effects on meat brining. Meat Sci. 2007, 76(4):611-619.
13. Chandrapala J., Zisu B., et al. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrason. Sonochem. 2011, 18(5):951-957.
14. Chandrapala J., Martin G.J.O., et al. The effect of ultrasound on casein micelle integrity. J. Dairy Sci. 2012, 95(12):6882-6890.
15. Chandrapala J., Oliver C., et al. Ultrasonics in food processing. Ultrason. Sonochem. 2012, 19(5):975-983.
16. Chandrapala J., Oliver C., et al. Ultrasonics in food processing: food quality assurance and food safety. Trends Food Sci. Technol. 2012, 26(2):88-98.
17. Chandrapala J., Zisu B., et al. The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures. Food Res. Int. 2012, 48(2):940-943.
18. Chandrapala J., Oliver C.M., et al. Use of power ultrasound to improve extraction and modify phase transitions in food processing. Food Rev. Int. 2013, 29(1):67-91.
19. Chemat S., Lagha A., et al. Comparison of conventional and ultrasound-assisted extraction of carvone and limonene from caraway seeds. Flavour Fragr. J. 2004, 19(3):188-195.
20. Chemat F., Zill H., et al. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason. Sonochem. 2011, 18(4):813-835.
21. Chen F., Sun Y., et al. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry. Ultrason. Sonochem. 2007, 14(6):767-778.
22. Chow R., Blindt R., et al. A study on the primary and secondary nucleation of ice by power ultrasound. Ultrasonics 2005, 43(4):227-230.
23. Chow-McGarva, R.C.Y., 2004. A study on the sonocrytsallisation of ice. Proctor Institute of Food. Ph.D. Thesis, Leeds, University of Leeds.
24. Chung K.M., Moon T.W., et al. Physicochemical properties of sonicated mung bean, potato, and rice starches. Cereal Chem. 2002, 79:631-633.
25. Da Porto C., Decorti D., et al. Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparison of three different extraction methods. Food Chem. 2009, 112(4):1072-1078.
26. de la Fuente-Blanco S., Riera-Franco de Sarabia E., et al. Food drying process by power ultrasound. Ultrasonics 2006, 44(Suppl. 1):523-527.
27. Deora N.S., Misra N.N., et al. Ultrasound for improved crystallisation in food processing. Food Eng. Rev. 2013, 5(1):36-44.
28. Dyson M., Woodward B., et al. Flow of red blood cells stopped by ultrasound. Nature 1971, 232(5312):572-573.
29. Fairbanks H.V. Ultrasonically assisted drying of fine particles. Ultrasonics 1974, 12(6):260-262.
30. Feng H.W.J., et al. Ultrasound Technologies for Food and Bioprocessing 2011, Springer, New York.
31. Fennema O.R. Food Chemistry 1996, Marcel Dekker, New York.
32. Hatloe, J., 1995. Methods for pickling and/or marinating non-vegetable foodstuff raw material. WO 9518537.
33. Herrera M.C., de Castro M.D. Ultrasound-assisted extraction of phenolic compounds from strawberries prior to liquid chromatographic separation and photodiode array ultraviolet detection. J. Chromatogr. A 2005, 1100(1):1-7.
34. Huang Q.L.L., et al. Ultrasound effect on the structure and chemical reactivity of cornstarch granules. Starch 2007, 59:371-378.
35. Iida Y., Tuziuti T., et al. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innov. Food Sci. Emerg. Technol. 2008, 9(2):140-146.
36. Janowsky W., Pohlmann R. Sonic and ultrasonic generation in liquids for industrial purposes. Z. Fur. Angewandte. Physik. 1948, 1:222.
37. Joyce E.M., Mason T.J. Sonication used as a biocide. Chim. Oggi 2008, 26:12-15.
38. Juliano P., Kutter A., et al. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrason. Sonochem. 2011, 18(5):963-973.
39. Kanakis C.D., Daferera D.J., et al. Qualitative determination of volatile compounds and quantitative evaluation of safranal and 4-hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek saffron. J. Agric. Food Chem. 2004, 52(14):4515-4521.
40. Kiani H., Sun D.-W., et al. Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials. Ultrason. Sonochem. 2012, 19(3):576-581.
41. Kim K.Y., Nam G.J., et al. Rheological properties of polypropylene modified by high-intensity ultrasonic waves. J. Appl. Polym. Sci. 2006, 99(5):2132-2137.
42. Kimbaris A.C., Siatis N.G., et al. Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum). Ultrason. Sonochem. 2006, 13(1):54-60.
43. Kingsley, I.S., Farkas, P., 1990. Pickling process and product. WO 1990/005458.
44. Koda S., Mori H., et al. Ultrasonic degradation of water-soluble polymers. Polymer 1994, 35(1):30-33.
45. Lianfu Z., Zelong L. Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason. Sonochem. 2008, 15(5):731-737.
46. Lorimer J.P., Mason T.J., et al. Effect of ultrasound on the degradation of aqueous native dextran. Ultrason. Sonochem. 1995, 2(1):S55-S57.
47. Luo Z., Fu X., et al. Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch 2008, 60(11):646-653.
48. Mason T.J. Sonochemistry: current uses and future prospects in the chemical and processing industries. Philos. Trans. R. Soc. London, Ser. A 1999, 357(1751):355-369.
49. Mason T.J., Cintas P. Sonochemistry. Handbook of Green Chemistry and Technology 2008, 372-393. Blackwell Science, Oxford, UK. J.H. Clark, D.J. Macquarrie (Eds.).
50. Mason T.J., Paniwnyk L., et al. The uses of ultrasound in food technology. Ultrason. Sonochem. 1996, 3(3):S253.
51. Mason T.J., Riera E., et al. Applications of ultrasound. Emerging Technologies for Food Processing 2005, 323-352. Elsevier Academic Press, London, UK/San Diego, USA. D.-W. Sun (Ed.).
52. Mortimore S., Wallace C. HACCP: A Practical Approach 1994, Chapman & Hall, London.
53. Muthukumaran S., Kentish S.E., et al. The application of ultrasound to dairy ultrafiltration: the influence of operating conditions. J. Food Eng. 2007, 81(2):364-373.
54. O'Donnell C.P., Tiwari B.K., et al. Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci. Technol. 2010, 21(7):358-367.
55. Ohsaka K., Trinh E.H. Dynamic nucleation of ice induced by a single stable cavitation bubble. Appl. Phys. Lett. 1998, 73(1):129-132.
56. Palma M., Barroso C.G. Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products. Anal. Chim. Acta. 2002, 458(1):119-130.
57. Patist A., Bates D. Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innov. Food Sci. Emerg. Technol. 2008, 9(2):147-154.
58. Patrick M., Blindt R., et al. The effect of ultrasonic intensity on the crystal structure of palm oil. Ultrason. Sonochem. 2004, 11(3-4):251-255.
59. Pingret D., Fabiano-Tixier A.-S., et al. Degradation during application of ultrasound in food processing: a review. Food Control 2013, 31(2):593-606.
60. Piyasena P., Mohareb E., et al. Inactivation of microbes using ultrasound: a review. Int. J. Food Microbiol. 2003, 87(3):207-216.
61. Povey M.J.W., Mason T.J. Ultrasound in Food Processing 1998, Springer, New York.
62. Prakash M.N.K., Ramana K.V.R. Ultrasound and its application in the food industry. J. Food Sci. Technol. 2003, 40:563-570.
63. Price C.J. Take some solid steps to improve crystallisation. Chem. Eng. Prog. 1997, 93:34-43.
64. Richards W.T., Loomis A.L. The chemical effects of high frequency sound waves-a preliminary survey. J. Am. Chem. Soc. 1927, 49(12):3086-3100.
65. Ruecroft G., Hipkiss D., et al. Sonocrystallization: the use of ultrasound for improved industrial crystallization. Org. Process Res. Dev. 2005, 9(6):923-932.
66. Saclier M., Peczalski R., et al. Effect of ultrasonically induced nucleation on ice crystals' size and shape during freezing in vials. Chem. Eng. Sci. 2010, 65(10):3064-3071.
67. Salleh-Mack S.Z., Roberts J.S. Ultrasound pasteurization: the effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrason. Sonochem. 2007, 14(3):323-329.
68. Sanchez E.S., Simal S., et al. Influence of ultrasound on mass transport during cheese brining. Eur. Food Res. Technol. 1999, 209:215-219.
69. Schram C.J. Manipulation of particles in an acoustic field. Advances in Sonochemistry 1991, vol. 2:293-322. JAI Press Ltd, London, England/Greenwich, Connecticut.
70. Senapati N. Ultrasound in chemical processing. Advances in Sonochemistry 1991, vol. 2:187-210. JAI Press, London.
71. Shanmugam A., Chandrapala J., et al. The effect of ultrasound on the physical and functional properties of skim milk. Innov. Food Sci. Emerg. Technol. 2012, 16:251-258.
72. Shotipruk A., Kaufman P.B., et al. Feasibility study of repeated harvesting of menthol from biologically viable menthaxpiperata using ultrasonic extraction. Biotechnol. Prog. 2001, 17(5):924-928.
73. Singiser R.E., Beal H.M. Emulsification with ultrasonic waves. II. Evaluation of three ultrasonic generators and a colloid mill. J. Am. Pharm. Assoc. 1960, 49(7):482-487.
74. Sollner K., Bondy C. The mechanism of coagulation by ultrasonic waves. Trans. Faraday Soc. 1936, 32:616-623.
75. Soloff R.S. Sonic drying. J. Acoust. Soc. Am. 1964, 36(5):961-965.
76. Sujka M., Jamroz J. Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocoll. 2013, 31(2):413.
77. Szent-Gyorgyi A. Chemical and biological effects of ultrasonic radiation. Nature 1933, 131:278.
78. Vercet A., Burgos J., et al. Manothermosonication of foods and food-resembling systems: effect on nutrient content and nonenzymatic browning. J. Agric. Food Chem. 2001, 49:483-489.
79. Vinatoru M., Toma M., et al. Ultrasonically assisted extraction of bioactive principles from plants and their constituents. Advances in Sonochemistry 1999, vol. 5:209-248. JAI Press Inc, Stamford, Connecticut.
80. Weissler A. Depolymerization by ultrasonic irradiation: the role of cavitation. J. Appl. Phys. 1950, 21(2):171-173.
81. Wood R.W., Loomis A. The physical and biological effects of high frequency sound waves of great intensity. Philos. Mag. 1927, 4:417-436.
82. Wu H., Liu S.-C. Coagulation of egg albumin by supersonic waves. Proc. Soc. Exp. Biol. Med. 1931, 28(8):782-784.
83. Zheng L., Sun D.-W. Innovative applications of power ultrasound during food freezing processes: a review. Trends Food Sci. Technol. 2006, 17(1):16-23.
84. Zisu B., Bhaskaracharya R., et al. Ultrasonic processing of dairy systems in large scale reactors. Ultrason. Sonochem. 2010, 17(6):1075-1081.
85. Zisu B., Lee J., et al. Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. J. Dairy Res. 2011, 78(02):226-232.
86. Zuo J.J. Effect of sonication treatment on the physico-chemical properties of starch-based suspensions 2011, Ph.D. Thesis, University of Melbourne, Melbourne.
87. Zuo J.Y., Knoerzer K., et al. The pasting properties of sonicated waxy rice starch suspensions. Ultrason. Sonochem. 2009, 16(4):462-468.