6533b7d4fe1ef96bd1261c8c
RESEARCH PRODUCT
Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action
José M. LorenzoPaulo E.s. MunekataFadila Al KhawliEmilia FerrerFrancisco J. BarbaJianjun ZhouMin Wangsubject
business.industryComputer scienceFood productsmedia_common.quotation_subjectUltrasoundMultiple applicationsFood technologyQuality (business)businessProcess engineeringmedia_commondescription
Abstract Ultrasound is recognized as one of the alternative green technologies that are used in food technology over the last decades. It is used for several purposes, such as analysis, preservation, emulsification, crystallization, homogenization, extraction, thawing, filtration, and drying. To achieve these purposes, ultrasound mainly consists of the application of acoustic waves generating mechanical and chemical phenomena that are fundamentally different compared with those applied in conventional methods. The principle of this technology aims to save energy, decreases the processing time, and improves the quality, safety, and shelf life of food products. In this regard, this book chapter describes the principle and the mechanism of action of ultrasound recapitulating the multiple applications in food technologies.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |