Journal ArticleDOI
Ultrasonic Processing for Dairy Applications: Recent Advances
Jayani Chandrapala,Thomas Leong +1 more
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TLDR
In this paper, the authors highlight specific dairy processing applications such as emulsification, crystallization, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound.Abstract:
The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.read more
Citations
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Kirk-Othmer Encyclopedia of Chemical Technology数据库介绍及实例
TL;DR: The Third edition of the Kirk-Othmer encyclopedia of chemical technology as mentioned in this paper was published in 1989, with the title "Kirk's Encyclopedia of Chemical Technology: Chemical Technology".
Journal ArticleDOI
Landmarks in the historical development of twenty first century food processing technologies
N.N. Misra,Mohamed Koubaa,Shahin Roohinejad,Pablo Juliano,Hami Alpas,Rita S. Inácio,Jorge A. Saraiva,Francisco J. Barba +7 more
TL;DR: A historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day is provided.
Journal ArticleDOI
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Kyriaki G. Zinoviadou,Charis M. Galanakis,Mladen Brnčić,Nabil Grimi,Nadia Boussetta,Maria J. Mota,Jorge A. Saraiva,Ankit Patras,Brijesh K. Tiwari,Francisco J. Barba +9 more
TL;DR: The effects of US are usually highly variable, not only according to treatment duration and intensity, but also according to the food matrix, suggesting that each matrix should be studied and evaluated separately.
Journal ArticleDOI
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels
Jonas T. Guimarães,Eric Keven Silva,Verônica O. Alvarenga,Ana Rosa Costa,Rosiane Lopes da Cunha,Anderson S. Sant'Ana,Mônica Q. Freitas,M. Angela A. Meireles,Adriano G. Cruz +8 more
TL;DR: The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum).
Journal ArticleDOI
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
Jonas T. Guimarães,Eric Keven Silva,C. Senaka Ranadheera,Jeremias Moraes,Renata S.L. Raices,Marcia C. Silva,Micheli da Silva Ferreira,Mônica Q. Freitas,M. Angela A. Meireles,Adriano G. Cruz +9 more
TL;DR: Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals.
References
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Kirk-Othmer Encyclopedia of Chemical Technology数据库介绍及实例
TL;DR: The Third edition of the Kirk-Othmer encyclopedia of chemical technology as mentioned in this paper was published in 1989, with the title "Kirk's Encyclopedia of Chemical Technology: Chemical Technology".
Journal ArticleDOI
Applications of ultrasound in food technology: Processing, preservation and extraction
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
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ULTRASOUND: Its Chemical, Physical and Biological Effects
Journal ArticleDOI
Applications and opportunities for ultrasound assisted extraction in the food industry-a review
TL;DR: In this paper, the use of ultrasonic assisted extraction (UAE) for food and allied industries is discussed, including the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality.
Journal ArticleDOI
Sonochemistry: Science and Engineering
L. H. Thompson,L. K. Doraiswamy +1 more
TL;DR: In this paper, a comprehensive review summarizes several topics of study in the sonochemical literature, including bubble dynamics, factors affecting cavitation, the effects of ultrasound on a variety of chemical systems, modeling of kinetic and mass-transfer effects, the methods used to produce ultrasound, proposed cavitation reactors, and the problems of scaleup.