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Food Reviews International Volume 25, 2008 - Issue 1
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Original Articles

The Use of Ultrasound and Combined Technologies in Food Preservation

Aslihan Demirdöven Ege University, Institute of Natural and Applied Sciences, Food Engineering Department, Izmir, TurkeyCorrespondence[email protected]
&
Taner Baysal Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
Pages 1-11 | Published online: 24 Dec 2008
 
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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.

Notes

66. Manas, P. Doctoral thesis, Universidad de Zaragoza, Zaragoza Spain 1999 (from Gimeno et al., 2006).

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