The Use of Ultrasound and Combined Technologies in Food Preservation


DEMIRDOEVEN A., BAYSAL T.

FOOD REVIEWS INTERNATIONAL, vol.25, no.1, pp.1-11, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 25 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1080/87559120802306157
  • Title of Journal : FOOD REVIEWS INTERNATIONAL
  • Page Numbers: pp.1-11

Abstract

Ultrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combination of ultrasound and pressure and/or heat shows considerable promise. The future of ultrasound in the food industry for bactericidal purposes lie in thermosonication, manosonication, and manothermosonication, as they are more energy-efficient and result in the reduction of microbial and enzyme activity when compared to conventional heat treatment. The use of ultrasound and combined technologies, mechanisms, and effects of ultrasound combinations are discussed in this review.