Advances in Application of Ultrasound in Food Processing

Highlights

• Ultrasound is an eco-friendly technology that enhances food processing efficiency and can replace heat-based methods.
• It is more effective when combined with conventional processing techniques.
• Ultrasound reduces processing time significantly.

Abstract

• Plays a crucial role in improving food security by reducing waste and spoilage.
• Offers sustainable, low-cost alternatives to conventional processes.
• Benefits include rapid processing, efficiency, better quality, and longer shelf life.
• Wide applications in filtration, freezing, thawing, brining, sterilization, and cutting.

Introduction

Traditional Food Processing

• Involves converting agriculture produce into palatable, shelf-stable products.
• Common methods: drying, frying, smoking, salting, etc.
• Heat-based methods have high energy consumption and can affect product quality.

Ultrasound Technology

• Sound waves >20kHz are used in food processing to enhance process efficiency.
• Can be combined with heat (thermosonication) or pressure (manosonication).

Types of Ultrasound Used

• Low-intensity ultrasound: High frequency (>100kHz), used for non-destructive analysis.
• High-intensity ultrasound: Low frequency (20-100kHz), alters food's physical and biochemical properties.

Generation of Ultrasound

• Transducers: Convert electrical pulses into acoustic energy.
• Magnetostrictive transducers: Use magnetostriction principle.
• Piezoelectric transducers: Generate electrical charges when subjected to force.

Methods of Application

Sonotrode

• Direct application for cutting and slicing.
• Efficient for slicing cheese, biscuits, fruits, minimizing product loss.

Ultrasonic Water Bath

• Used for cleaning and sanitation.
• Ultrasonic waves create cavitation, removing dirt effectively.

Applications in Food Industry

Filtration

• Prevents membrane fouling, increases filtration efficiency.

Freezing and Crystallization

• Improves process rates by enhancing heat transfer and reducing crystal size.

Thawing

• Accelerates thawing rate, preserves quality.

Brining/Pickling

• Enhances mass transfer, reduces time, and improves taste.

Drying

• Reduces drying time, preserves product quality.

Foaming

• Enhances foaming properties of proteins.

Degassing/Deaeration

• Efficiently removes gases from liquids.

Depolymerization

• Used for starch and biopolymer depolymerization.

Cutting

• Efficiently slices and dices food products with precision.

Sterilization/Pasteurization

• Inactivates enzymes and microorganisms, preserving nutrients.

Extraction

• Improves yield, efficiency, and reduces solvent use.

Rehydration

• Enhances water absorption in dehydrated products.

Industry-Specific Applications

Meat Industry

• Improves tenderness, water dynamics, and reduces aging time.

Fruits & Vegetables

• Reduces microbial load, changes color, and enhances drying.

Cereal Products

• Evaluates dough properties, improves texture and sensory aspects.

Dairy Industry

• Enhances microbial inactivation, homogenization, and reduces fermentation time.

Emulsions

• Increases stability and emulsifying capacity.

Honey

• Detects adulteration and ensures quality through physical property analysis.

Advantages and Disadvantages

• Advantages: Enhances efficiency, reduces time and costs, improves quality.
• Disadvantages: High-intensity ultrasound can generate heat affecting quality, potential adverse effects on food structures.

Future Prospects

• Research to focus on industrial application and safety.
• Optimizing parameters for large-scale use.

Conclusion

• Promising technology for food processing, offering benefits over conventional methods.
• Potential for wide industry adoption with further research and optimization.