Abstract:
Food is vital for life survival containing nutrients necessary for growth, repair and proper functioning of body. To preserve and protect the food from deterioration and spoilage, different techniques (heat, chemicals, drying etc.) are being applied. The use of ultrasound waves ((20 kHz to 20 MHz range) is one of them. High-power ultrasound (20 kHz to 100 kHz), a non-thermal technology is used for the preservation of food that involves applying pressure waves known as cavitation to change the mechanical, chemical, and biological properties of foods. Water is used as a medium for the transfer of waves to the food. This technique can be applied as pretreatment for many foods like kiwifruit, sweet potatoes, olives, strawberries etc. Variety of tasks, including cleaning, extraction, freezing, thawing and drying etc. are performed with the help of this technology. It has gained attention because of shorter processing time and low cost. It is considered effective in enhancing the productivity and to eliminate the post treatment of waste water. This improves the drying rate and quality characteristics of final products.It is considered safe in comparison to chemical treatments in food.Ultrasound waves have a significant effect on various processes in food industries. This ensures the safety and shelf life of the food. Thus, ultrasound waves application on food is good alternative to thermal processing. There is need to enhance its use according to the recommendations by food authorities.
Page(s):
189-189
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023