Food processing technologies ultrasound

Zheng, L. and Sun, D.-W. 2006. Innovative applications of power ultrasound during food freezing processes—A review. Trends in Food Science Technology, 17 16-23. 

Emulsions are ubiquitous in consumer applications, including pharmaceuticals, food products, adhesives and personal care products. Product characteristics are influenced both by the chemical formulation and by the processing technology employed. Traditionally, emulsions are formed under high shear conditions using static mixers, ultrasound devices, homogenizers or rotor/stator mixers. Compositions and process conditions are often over-designed to ensure that product requirements are met [2]. 

Food technology Ultrasound provides a major new processing aid from the point of view of its applications in mixing, homogenisation, aeration, drying, freezing, sterilisation and even meat tenderisation. Several applications have also been reported for its use as an adjunct to extraction... 

Plant material extraction using ultrasound technique in a laboratory scale has been widely used. Review papers were published dealing with the extraction of plant origin metabolites [27, 28], food flavonoids with different solvents [29, 28] and bioactives from herbs [30, 28]. The ultrasonic technology in food processing has attracted widely attentions nowadays [31] and also many papers had described the ultrasonic extraction of flavonoids from citrus peel [31,32,33],... 

Seymour, I.J., Burfoot, D., Smith, R.L., Cox, L.A. and Lockwood, A. (2002) Ultrasound decontamination of minimally processed fruits and vegetables . International Journal of Food Science and Technology, 37, 547-557. 

The use of emerging food technologies such as ultrasound, static high-pressure processing and microfluidisation may provide the platform for the creation of novel micro structured assemblies to meet future needs and provide new processing or preprocessing capabilities for encapsulation systems. 

F. Chemat, Zill-e-Huma, M.K. Khan, Applications of ultrasound in food technology processing, preservation and extraction. Ultrason. Sonochem. 18, 813-835 (2011)... 

Carcel, J. A., Garcfa-Perez, J. V., Benedito, J., Mulet, A., 2012. Pood process irmovation through new technology Use of ultrasound. J. Food Eng. 110 200-207. 

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