27 - Power ultrasonics for food processing
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Novel Extraction technologies for developing plant protein ingredients with improved functionality
2022, Trends in Food Science and TechnologyCitation Excerpt :The major limitation in the industrial scale-up of MAE for plant-based protein boils down to the thermal effect induced by the inverse heat transfer of microwave irradiation, which could induced undesirable structural modification. UAE process has gained researchers' attention in extracting compounds from plant and animal sources (Fadimu et al., 2022; Mason et al., 2015). UAE is a physical extraction process for fast and more effective extraction of target compounds from the food material via the rupture of cells using ultrasound waves (Fadimu et al., 2022).
Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates
2022, Ultrasonics SonochemistryCitation Excerpt :The reason for the decline of G′ is same as G′ of ISPP, furthermore, EWP leads to a lower denaturation temperature of hybrid gels [17]. Compared with the control sample, the transition temperature of the hybrid gel system with ultrasound-treated ISPP is lower, indicating that HIU could lower the start temperature of hybrid protein gelatinization [40]. During the cooling stage (from 85 to 25 °C), the G′ and G″ values of all samples kept increasing, resulting from the interaction of cross-link between proteins to establish a more stable gel network structure [20].
Effect of advanced/hybrid oxidation process involving ultrasonication and ultraviolet radiation (sonophotolysis) on anthocyanin stability: Degradation kinetics and mechanism
2022, Food ChemistryCitation Excerpt :Besides the extraction process, the use of ultrasonication during food processing is also seen during cutting, drying, mixing and homogenization, filtration, and so on (Bhargava, Mor, Kumar, & Sharanagat, 2021). Ultrasonication has come as one of the highly advanced techniques in food processing which provides high efficiency and excellent results in a short processing time and also categorize as a green process (Mason, Chemat, & Ashokkumar, 2015). As such, the use of ultrasonication (US) for anthocyanin extraction from plant sources is widely tested (Mane, Bremner, Tziboula-Clarke, & Lemos, 2015; Zhao, Zhang, Zhang, He, & Duan, 2020).
Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties
2021, Ultrasonics SonochemistrySonochemical dosimetry: A comparative study of Weissler, Fricke and terephthalic acid methods
2021, Ultrasonics SonochemistryCitation Excerpt :Chemical and physical effects of acoustic cavitation are well-explored concepts in ultrasonic research [1]. In 1927, Wood and Loomis [2] reported a preliminary survey of the chemical effects of ultrasound, initiating significant follow up research on the chemical effects of ultrasound [3–20]. Cavitation-induced dissociation of water molecules into hydroxyl radicals (OH) and hydrogen atoms/radicals (H) and their diverse applications are well-established in various fields [12].