ADVANCE TREATMENT OF FOOD STUFF BY ULTRASOUND: A REVIEW
R.P Yadav
, Gaurav Kumar Misra
Ultrasonic wave, food stuff, processing, cavitation, sonication.
Ultrasound is non-thermal food processing techniques. The sound wave having frequency greater than 20 KHz referred as ultrasonic wave. Ultrasonic vibrations can be produced or passed throw in any sort of material gaseous, liquid and solid. Ultrasound is broadly classified into two groups as low power ultrasound and high power ultrasound, low power ultrasound having frequencies higher than 100 KHz and Intensities below 1 W/cm2. LPU case no physical or chemical alterations in properties of material through which the wave passes high power ultrasound (HPU) uses frequencies between 18 KHz to 100 KHz and intensities higher than 1 W/cm2 (Generally 10-100 w/cm2) HPU is capable of altering material properties (e.g. physical and chemical and structural) when ultrasonic wave travel through medium, sound is transmitted as sinusoidal wave and energy is propagated throughout the system. These vibrations are composed of cycles of compression and expansion moving in the media particles. When the energy reaches an optimum level an increase of pressure take place in that medium. This increase generates thousands of bubbles. Cavitation can be transient or stable, a difference that depends on the size of bubbles produced during cavitation and the speed of bubble growth. Cavitation is responsible for all disruption breakdowns of microstructures and production of free radicals in the medium etc. Cavitation creates region of very high temperature (5500oc) and peaks of pressure 50 k Pascal. Ultrasound is one of the important technologies that were developed to minimize processing steps and maximize quality and ensure the hygienic quality of food products, so ultrasound is widely used in food processing technology in preservation and extraction steps. It makes use of physical and chemical phenomenon which is very different with conventional techniques. It offers great advantages in various fields like productivity, yield better quality, less time consuming and ecofriendly. It is also include none effective mixing and micro mixing faster energy and mass transfer reduce thermal and concentration gradients reduced temperature, selective extraction reduce equipment size, faster response in processing, extraction control large production and less time consuming.
"ADVANCE TREATMENT OF FOOD STUFF BY ULTRASOUND: A REVIEW", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.6, Issue 7, page no.432 - 438, July-2021, Available :https://ijsdr.org/papers/IJSDR2107065.pdf
Volume 6
Issue 7,
July-2021
Pages : 432 - 438
Paper Reg. ID: IJSDR_193539
Published Paper Id: IJSDR2107065
Downloads: 000347226
Research Area: Physics
Country: pilibhit, UP, India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
