Power Ultrasound Treatment of Fruits and Fruit Products

2018 ◽  
pp. 311-333
Author(s):  
Hyoungill Lee ◽  
Bin Zhou ◽  
Hao Feng
Keyword(s):  
Ultrasound Treatment ◽  
Power Ultrasound

scholarly journals  Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 508-514 ◽  
Author(s):  
X. Li ◽  
Z. Li ◽  
H. Lin ◽  
H. Samee
Keyword(s):  
Treatment Duration ◽  
Ultrasound Treatment ◽  
Slight Reduction ◽  
Penaeus Vannamei ◽  
Power Ultrasound ◽  
Texture Properties

The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with power ultrasound (30 kHz, 800 W) at 0°C and 50°C for 0, 2, 8, 10, and 30 minutes. The results showed that the ultrasound treatment had a greater effect on the allergenicity of the boiled shrimps than of the raw ones, while with hardness it was vice versa. The allergenicity of the boiled shrimps treated at 0°C (treatment 3) and 50°C (treatment 4) decreased by nearly 50% and 40%, respectively, with 10 min of the treatment duration. As for the raw shrimps, with the treatment at 0°C (treatment 1) their allergenicity increased in the first 10 min and then decreased, while at 50°C (treatment 2), a slight reduction of 8% in allergenicity occurred. After treating with ultrasound for 30 min the hardness in treatment 1 increased to a peak-1.5-fold higher than the control, compared with 27% increase in treatment 2 and 15% increase in treatments 3 and 4. The results suggest that allergenicity can be reduced by power ultrasound with no change in the texture.

scholarly journals Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

2020 ◽  
Vol 67 ◽  
pp. 105138 ◽  
Author(s):  
Angela Gomez-Gomez ◽  
Edmundo Brito-de la Fuente ◽  
Críspulo Gallegos ◽  
Jose Vicente Garcia-Perez ◽  
Jose Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Ultrasound Treatment ◽  
Lipid Emulsions ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Thermal Pasteurization ◽  
Supercritical Carbon

Inactivation of Norovirus Surrogates on Surfaces and Raspberries by Steam-Ultrasound Treatment

2012 ◽  
Vol 75 (2) ◽  
pp. 376-381 ◽  
Author(s):  
ANNA CHARLOTTE SCHULTZ ◽  
KATRINE UHRBRAND ◽  
BIRGIT NØRRUNG ◽  
ANDERS DALSGAARD
Keyword(s):  
Treatment Time ◽  
Plaque Assay ◽  
Disease Outbreaks ◽  
Ultrasound Treatment ◽  
Murine Norovirus ◽  
Power Ultrasound ◽  
Real Time Quantitative Pcr ◽  
Log Reduction ◽  
High Power Ultrasound ◽  
Plastic Surfaces

Human disease outbreaks caused by norovirus (NoV) following consumption of contaminated raspberries are an increasing problem. An efficient method to decontaminate the fragile raspberries and the equipment used for processing would be an important step in ensuring food safety. A potential surface treatment that combines pressurized steam and high-power ultrasound (steam-ultrasound) was assessed for its efficacy to inactivate human NoV surrogates: coliphage (MS2), feline calicivirus (FCV), and murine norovirus (MNV) inoculated on plastic surfaces and MS2 inoculated on fresh raspberries. The amounts of infectious virus and viral genomes were determined by plaque assay and reverse transcription–real time quantitative PCR (RT-qPCR), respectively. On plastic surfaces, an inactivation of >99.99% was obtained for both MS2 and FCV, corresponding to a 9.1-log and >4.8-log reduction after 1 or 3 s of treatment, respectively; while a 3.7-log (99.97%) reduction of MNV was reached after 3 s of treatment. However, on fresh raspberries only a 1-log reduction (~89%) of MS2 could be achieved after 1 s of treatment, at which point damage to the texture of the fresh raspberries was evident. Increasing treatment time (0 to 3 s) resulted in negligible reductions of viral genome titers of MS2, FCV, and MNV on plastic surfaces as well as of MS2 inoculated on raspberries. Steam-ultrasound treatment in its current format does not appear to be an appropriate method to achieve sufficient decontamination of NoV-contaminated raspberries. However, steam-ultrasound may be used to decontaminate smooth surface areas and utensils in food production and processing environments.

scholarly journals An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1669 ◽  
Author(s):  
Alina Margean ◽  
Mirabela Ioana Lupu ◽  
Ersilia Alexa ◽  
Vasile Padureanu ◽  
Cristina Maria Canja ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
High Power ◽  
Grape Juice ◽  
Ultrasound Treatment ◽  
Power Ultrasound ◽  
Juice Processing ◽  
High Power Ultrasound ◽  
Red Grape Juice ◽  
Red Grape

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.

Growth Media Affects Microalgae Susceptibility to Disruption by Low-Frequency Power Ultrasound

2018 ◽  
Vol 140 (12) ◽  
Author(s):  
Rory Klinger ◽  
Temesgen Garoma
Keyword(s):  
Low Frequency ◽  
Oxygen Demand ◽  
Basal Medium ◽  
Biomass Productivity ◽  
Water Soluble ◽  
Ultrasound Treatment ◽  
Growth Media ◽  
Microalgal Biomass ◽  
Power Ultrasound ◽  
Low Frequency Power

The effect of microalgae growth medium on power ultrasound treatment of microalgal biomass was investigated. Chlorella vulgaris was grown in Bold's basal medium (BBM), Bristol's medium, sueoka medium, and MiracleGro All Purpose Water Soluble Plant Food. These media showed statistically indistinguishable intrinsic growth rates, averaging 0.052/day. Power ultrasound treatment was applied at 9.5 W for 5 min. MiracleGro showed chemical oxygen demand (COD) solvation post-sonication of 66%, twice that of other growth media per cell ruptured; which was unexpected based on observed consistent biomass quality. Media differences do not appear to have an effect on ultrasound power transfer; thus, C. vulgaris grown in MiracleGro medium has a decreased strength in terms of resistance to rupture by ultrasound. These results suggest that while biomass productivity and composition are important for the efficiency of extraction, media effects on the susceptibility of cells to pretreatment should not be ignored in overall process design.

scholarly journals Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

2019 ◽  
Vol 59 ◽  
pp. 104747 ◽  
Author(s):  
M. Servili ◽  
G. Veneziani ◽  
A. Taticchi ◽  
R. Romaniello ◽  
A. Tamborrino ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Low Frequency ◽  
Ultrasound Treatment ◽  
Oil Yield ◽  
Power Ultrasound ◽  
Yield And Quality ◽  
High Power Ultrasound

Inactivation of Pathogens on Pork by Steam-Ultrasound Treatment

2011 ◽  
Vol 74 (5) ◽  
pp. 769-775 ◽  
Author(s):  
RIKKE K. MORILD ◽  
PIA CHRISTIANSEN ◽  
ANDERS H. SØRENSEN ◽  
ULF NONBOE ◽  
SØREN AABO
Keyword(s):  
Treatment Time ◽  
Skin Surface ◽  
Ultrasound Treatment ◽  
Pathogen Inactivation ◽  
Power Ultrasound ◽  
E Coli ◽  
High Power Ultrasound ◽  
Significant Difference ◽  
Viable Bacteria ◽  
The Mean

The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1.1 log CFU/cm2 after treatment for 1 s and by 3.3 log CFU/cm2 after treatment for 4 s. The mean reduction of 1.7 to 3.3 log CFU/cm2 on the skin surface was significantly higher than the reduction of 1.1 to 2.5 log CFU/cm2 on the meat surface. The inactivation of Salmonella Typhimurium, Salmonella Derby, Salmonella Infantis, Yersinia enterocolitica, and a nonpathogenic Escherichia coli was studied on inoculated samples that were treated for 0.5 to 2.0 s. With one exception, no significant differences in reduction were observed among the bacterial types. After treatment for 0.5 s, the 0.9-to 1.5-log reductions of E. coli were significantly higher than the 0.4- to 1.1-log reductions for Salmonella and Y. enterocolitica. Overall, reductions increased by increasing treatment time; reductions were 0.4 to 1.5 log CFU/cm2 after treatment for 0.5 s and 2.0 to 3.6 log CFU/cm2 after treatment for 2 s. Reductions on the skin (1 to 3.6 log CFU/cm2) were significantly higher than reductions on the meat surface (1 to 2.5 log CFU/cm2). The reduced effect on the meat surface may be explained by greater protection of bacteria in deep structures at the muscle surface. No significant difference in reduction was observed between samples inoculated with 104 CFU/cm2 and those inoculated with 107 CFU/cm2, and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria.

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