Liquid ultrasound application

Country: 
Worldwide
Summary: 

In the food production it's a significant, existing expectation to reduce the microbe’s cell number on the surface or in the bulk of the food to extend the shelf life and ensure the quality, for producing safe food. Use of ultrasound as an alternative method of processing dairy and liquid fruit products react the physical, functional properties, food safety, shelf life and food quality too. By combining sonication with high pressure homogenization stable nano-emulsions were produced with much lower particle sizes and with much reduced energy demands for the emulsification process in the case of milk and fruit juices.
Ultrasound induces mechanical, chemical and biochemical effects in liquids or on the surface of products.
The ultrasonic effects in food liquids are monitored via the examination of the physico-chemical parameters of milk and beverages in terms of qualities such as color, viscosity, brix index, pH and acidity.
The reduction in microbes loading is a common feature which extends the safety storage and shelf life.

Rating: 
0
No votes yet
Stakeholder: 
Industry & Retail
Type: 
Technological
GAIN: 
GAIN I
GAIN II
Involved People: 
Campden BRI Hungary