Direct Contact Ultrasound in Food Processing: Impact on Food Quality
| Autor: | Marta Alejandre, Leire Astráin-Redín, Javier Raso, Ignacio Álvarez, Guillermo Cebrián |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Endocrinology
Diabetes and Metabolism Energy transfer media_common.quotation_subject Mini Review Organoleptic lcsh:TX341-641 02 engineering and technology 0404 agricultural biotechnology Order (exchange) Quality (business) Product (category theory) Process engineering media_common Nutrition Nutrition and Dietetics business.industry ultrasound nutritional compounds 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology 040401 food science food compounds quality Food processing Environmental science 0210 nano-technology Food quality business direct contact lcsh:Nutrition. Foods and food supply Food Science Acoustic vibration |
| Zdroj: | Zaguán: Repositorio Digital de la Universidad de Zaragoza Universidad de Zaragoza Frontiers in Nutrition, Vol 8 (2021) Frontiers in Nutrition Zaguán. Repositorio Digital de la Universidad de Zaragoza instname |
| Popis: | Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in improved food quality. A new method of applying US to food without using a liquid or gaseous medium for the propagation of acoustic waves has recently been under research. It is known as direct contact US, since the food is directly placed on a plate where the transducers are located. In this type of systems, the main effect is not cavitation but acoustic vibration, which encourages mass and energy transfer processes due to the “sponge effect.” Furthermore, as the product is not immersed in a liquid medium, the loss of hydrophilic nutritional compounds is reduced; systems such as these can thus be more easily implemented on an industrial level. Nevertheless, the very few studies that have been published about these systems mainly focus on dehydration and freezing. This article summarizes published research on the impact of direct contact US in nutritional and organoleptic quality of food in order to assess their potential to meet new market trends. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|