Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review
Bogala Madhu *
Department of Processing and Food Engineering, College of Technology and Engineering, MPUAT, Udaipur-313001, Rajasthan, India.
M. Sai Srinivas
Department of Processing and Food Engineering, College of Technology and Engineering, MPUAT, Udaipur-313001, Rajasthan, India.
G. Srinivas
Department of Processing and Food Engineering, College of Technology and Engineering, MPUAT, Udaipur-313001, Rajasthan, India.
S. K. Jain
Department of Processing and Food Engineering, College of Technology and Engineering, MPUAT, Udaipur-313001, Rajasthan, India.
*Author to whom correspondence should be addressed.
Abstract
Ultrasound is one of the emerging technologies that were developed to minimize processing, maximize quality and ensure the safety of food products. In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Although Ultrasonication methods have been used for years in research and diagnostics, major advances have been made in the last decade. The applications for which high power ultrasound can be used range from existing processes that are enhanced by the retrofitting of high power ultrasonic technology, to the development of processes up to now not possible with conventional energy sources. The present paper reviews the generation, principle mechanism, properties, process parameters, applications, merits and demerits and future trends of the ultrasound technology in the food processing.
Keywords: Ultrasound, quality, food processing, preservation, food safety