Chapter

Ultrasound Technologies for Food and Bioprocessing

Part of the series Food Engineering Series pp 65-105

Date:

Ultrasound Applications in Food Processing

  • Daniela Bermúdez-AguirreAffiliated withBiological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University
  • , Tamara MobbsAffiliated withBiological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University
  • , Gustavo V. Barbosa-CánovasAffiliated withBiological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University Email author 

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Abstract

Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.