Ultrasonic Treatment

2018 ◽  
pp. 135-154
Author(s):  
Zhaofeng Li
Keyword(s):  
Ultrasonic Treatment

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

scholarly journals Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ultrasonic Power ◽  
Minimal Impact ◽  
Sedimentation Behavior ◽  
Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

scholarly journals Air permeability and sound absorption coefficient changes from ultrasonic treatment in a cross section of Malas (Homalium foetidum)

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Chun-Won Kang ◽  
Eun-Suk Jang ◽  
Nam-Ho Lee ◽  
Sang-Sik Jang ◽  
Min Lee
Keyword(s):  
Absorption Coefficient ◽  
Ultrasonic Treatment ◽  
Sound Absorption ◽  
Gas Permeability ◽  
Treated Wood ◽  
Untreated Wood ◽  
Sound Absorption Coefficient ◽  
Permeability Constant ◽  
Average Value ◽  
Permeability Increase

AbstractWe investigated the effect of ultrasonic treatment on Malas (Homalium foetidum) gas permeability and sound absorption coefficient using the transfer function method. Results showed a longitudinal average Darcy permeability constant of 2.02 (standard deviation SD 0.72) for untreated wood and 6.15 (SD 3.07) for ultrasound-treated wood, a permeability increase of 3.04 times. We also determined the average sound absorption coefficients in the range of 50 to 6.4 kHz and NRC (noise reduction coefficient: average value of sound absorption coefficient value at 250, 500, 1000, and 2000 Hz) of untreated Malas. Those values were 0.23 (SD 0.02) and 0.13 (SD 0.01), respectively, while those of ultrasonic-treated Malas were 0.28 (SD 0.02) and 0.14 (SD 0.02), a 19.74% increase in average sound absorption coefficient.

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