Ultrasounds: A Recent Perspective in Food Industry | [Pakistan Journal of Agricultural Research • 2019]

Author(s):

1. Amer Mumtaz: Food Sciences Research Institute NARC Islamabad,Pakistan

2. Muhammad Suhail Ibrahim: Institute of Food and Nutritional Sciences PMAS- Arid Agriculture University Rawalpindi,Pakistan

3. Nouman Rashid Siddiqui: Food Sciences Research Institute NARC Islamabad,Pakistan

4. Muhammad Naeem Safdar: Food Sciences Research Institute NARC Islamabad,Pakistan

5. Masooma Munir: Food Sciences Research Institute NARC Islamabad,Pakistan

6. Aqsa Qayyum: Food Sciences Research Institute NARC Islamabad,Pakistan

7. Sahar Shibli: Food Sciences Research Institute NARC Islamabad,Pakistan

8. Muhammad Khalid Ibrahim: District Headquarter Teaching Hospital,Sargodha,Pakistan

Abstract:

Sound waves above audible frequency have revolutionized food industries being inexpensive and green technology. The technology has wide range of application in food industry. Ultra-sonication, thermo sonication, man osonication and man othermosonication are used in food industries for various objectives. Sound waves produce acoustic effect and when bubble produced bursts it results in mechanical energy responsible for inactivation of the pathogenic organisms present in food by poration and DNA fragmentation. Ultrasounds have diversified application in meat industry, extraction of bio actives, dairy industry, Enzyme technology, fruit and vegetable juice industry, water, waste water treatment, starch modification and removal of food allergens from food.

Page(s): 334-342

DOI: DOI not available

Published: Journal: Pakistan Journal of Agricultural Research, Volume: 32, Issue: 2, Year: 2019

Keywords:

bioactive compounds , Applications , Enzyme Technology , Ultrasonication , Food industry

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