scholarly journals Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review

2021 ◽  
pp. 105855
Author(s):  
Baoguo Xu ◽  
S.M. Roknul Azam ◽  
Min Feng ◽  
Bengang Wu ◽  
Weiqiang Yan ◽  
...  
Keyword(s):  
Food Processing ◽  
Large Scale ◽  
Power Ultrasound ◽  
Frequency Power

Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing

2013 ◽  
Vol 29 (1) ◽  
pp. 67-91 ◽  
Author(s):  
Jayani Chandrapala ◽  
Christine M. Oliver ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Phase Transitions ◽  
Food Processing ◽  
Power Ultrasound

scholarly journals Large scale environmental applications of high power ultrasound

2010 ◽  
Vol 17 (6) ◽  
pp. 1049-1053 ◽  
Author(s):  
A.F. Collings ◽  
P.B. Gwan ◽  
A.P. Sosa-Pintos
Keyword(s):  
High Power ◽  
Large Scale ◽  
Environmental Applications ◽  
Power Ultrasound ◽  
High Power Ultrasound

scholarly journals Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

2020 ◽  
Vol 63 ◽  
pp. 104930 ◽  
Author(s):  
Baoguo Xu ◽  
Jun Yuan ◽  
Lin Wang ◽  
Feng Lu ◽  
Benxi Wei ◽  
...  
Keyword(s):  
Enzyme Hydrolysis ◽  
Power Ultrasound ◽  
Hydrolysis Of ◽  
Frequency Power

scholarly journals Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 122
Author(s):  
Prasad Chavan ◽  
Pallavi Sharma ◽  
Sajeev Rattan Sharma ◽  
Tarsem Chand Mittal ◽  
Amit K. Jaiswal
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Processing Technique ◽  
Processing Efficiency ◽  
Processing Technologies ◽  
Power Ultrasound ◽  
Security Issues ◽  
Ultrasound Technology ◽  
Increasing Demand

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

scholarly journals A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 726 ◽  
Author(s):  
María Pilar Martínez-Pérez ◽  
Ana Belén Bautista-Ortín ◽  
Paula Pérez-Porras ◽  
Ricardo Jurado ◽  
Encarna Gómez-Plaza
Keyword(s):  
High Power ◽  
Large Scale ◽  
Lower Percentage ◽  
Wine Aroma ◽  
Alcohol Content ◽  
New Approach ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Wine Composition ◽  
Ultrasound System

Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.

FOOD INDUSTRY DEVELOPMENTS IN THE FUTURE1

1968 ◽  
Vol 31 (4) ◽  
pp. 101-109
Author(s):  
R. G. Garner
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Large Scale ◽  
Technological Development ◽  
Production Distribution ◽  
Commercial Operation ◽  
Marketing Activities ◽  
Food Needs ◽  
Meeting Problems ◽  
National Resource

It is apparent that the food industry of the future will be a dynamic, complex and a large-scale commercial operation. Vertical and horizontal integration will likely increase and thus blur the lines between agricultural production and agricultural processing. The growing need for food can only result in further rapid technological development. Accelerated progress toward more sophisticated, more convenient, nutritious and attractive foods can be expected to result from intensified application of science and technology. The amount of processing, handling and distribution of food will increase as a result of the lengthening distance between producer and consumer. Production of food, water, and energy to do man's work will be of the utmost importance. Nuclear energy will be used in producing man's food and water. Maintaining the safety and wholesomeness of an ever-changing food supply will require increasing emphasis on food sanitation. Quite apart from its importance in supplying world food needs, the food processing industry—including the production, distribution and marketing activities that are associated with it—will be considered a national resource of highest priority in meeting problems which affect our interests in international trade and assistance to developing countries. Food processing will be the key to economic development.

scholarly journals Accessibility of Local Food Production to Regional Markets – Case of Berry Production in Northern Ostrobothnia, Finland

2017 ◽  
Vol 9 (4) ◽  
pp. 709-728 ◽  
Author(s):  
Kirsi Korhonen ◽  
Ossi Kotavaara ◽  
Toivo Muilu ◽  
Jarmo Rusanen
Keyword(s):  
Spatial Data ◽  
Food Processing ◽  
Food Production ◽  
Large Scale ◽  
Local Food ◽  
Cooperative Networks ◽  
Small Scale ◽  
Short Supply ◽  
Quality Aspects ◽  
Local Food Production

Abstract Consumers and institutional kitchens, as well as traders, have shown increasing interest towards local food. This is particularly due to the transparency and traceability characteristic of a short supply chain and social aspects related to food origins. The trend has been increasingly common during the past decade in Europe and North America, and it is strongly evident in the case area of this study in Northern Ostrobothnia, Finland. In general, ease of access to food is highly important for consumers and crucial for institutional kitchens, in addition to quality aspects and price. However, regardless of proximity, poor accessibility is one of the key issues preventing the further growth of local food markets. Due to scale economics in food value chain, food transport is presently organised mainly by centralised, large-scale logistics companies directed via hubs serving millions of consumers. Accordingly, production volumes required to enter large-scale markets are often unattainable for disjointed small-scale local food producers. In this study, geographic information system (GIS)-based accessibility analyses are applied for analysing potential for integral networking of local food production and transport companies. Berry production was selected as a case study because it has a relatively strong role in Northern Ostrobothnia, while its logistics are notably underdeveloped. Spatial data of primary production volumes consists of register records of farm-specific cultivation areas and average yields in Northern Ostrobothnia and Finland. Accessibility computations are based on the digital model of the Finnish road network, Digiroad. Two surveys were also implemented to farmers and food processing companies to seek views on food processing, sales, logistics and procurements regarding local food. Data from the surveys was used in accessibility analysis, which enables exploration of opportunities for establishing ‘local food’ clusters integrating small producers into a more effective and competitive network. Information about favourable conditions for cooperative networks in the local food sector may help in establishing companies and their growth. Again, successful networking may increase scale economies in local production in transport, processing and marketing.

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