Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Abstract

Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.

Keywords:

• Inactivation of enzyme
• drying
• enzymolysis
• fermentation
• peeling
• decontamination

Acknowledgements

The authors are grateful for the support provided by the National Key Research and Development Program of China (2017YFD0400903-01, 2016YFD0400705-04) and Science and Technology Major Project of Anhui (18030701152).

Disclosure statement

The authors declare that there no conflicts of interest.