Abstract
Ultrasound is a form of green technology that has diverse applications in food processing, preservation and quality control. It is an emerging technology that modifies various properties of food products. The principle phenomenon behind ultrasound is cavitation and mass transfer. High frequency ultrasound is used to monitor the composition of food whereas low frequency ultrasound induces physical and chemical/biochemical changes in food. The technology employs a non-invasive technique to estimate the composition of food. Various frequencies of ultrasound can be significantly utilized to modify physiochemical properties of food during freezing and crystallization, defrosting/thawing, drying, meat tenderization, pickling and emulsification/homogenization. The technique is also useful in extraction of bioactive components, sterilization, defoaming, depolymerization and inactivating enzymes. Ultrasound minimally affects the quality of food products and is an inexpensive technology with the only limitation to certain foods which contain small air bubbles.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Ajlouni S, Sibrani H, Premier R, Tomkins B (2006) Ultrasonication and fresh produce (Coslettuce) preservation. J Food Sci 71:62–68
Arroyo C, Cebrián G, Pagán R, Condón S (2012) Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control 25:342–348
Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48:410–427
Bansal V, Prasad P, Mehta D, Siddiqui MW (2018) Ultrasound techniques in postharvest disinfection of fruits and vegetables. In: Siddiqui WM (ed) Postharvest disinfection of fruits and vegetables, 1st edn. Elsevier, Academic Press, pp 159–177
Berger JA, Marr AG (1960) Sonic disruption of spores of Bacillus cereus. J Gen Microbiol 22:147–157
Caminiti IM, Noci F, Morgan DJ, Cronin DA, Lyng J (2012) The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food Bioprod Process 90:442–448
Charoux CMG, Donnell CPO, Tiwari BK (2017) Ultrasound processing and food quality. In: Bermudez-Aguirre D (ed) Ultrasound: advances in food processing and preservation. 1st edn. Elsevier, Academic Press, pp 215–235
Chemat F, Huma Z, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813–835
Chendke PK, Fogler HS (1975) Macrosonics in industry. Part 4: chemical processing. Ultrasonics 13(1):31–37
Christensen DA (1988) Ultrasonic bioinstrumentation. Wiley, New York
Davies R (1959) Observations on the use of ultrasound waves for the disruption of microorganisms. Biochim Biophys Acta 33:481–493
Delia A, Rojo A, Lopez LMC, Villagrana RR, Jiménez MH, Galicia IAG (2018) Ultrasound and meat quality: a review. Ultrason Sonochem 55:369–382. https://doi.org/10.1016/j.ultsonch.2018.09.016
Fernández NF, Muñoz MJG (2017) Ultrasound-assisted extraction of bioactive carbohydrates. Water extraction of bioactive compounds. Chapter 12, pp 317–330. https://doi.org/10.1016/B978-0-12-809380-1.00012-7
Guerrero SN, Ferrario M, Schenk M, Carrillo MG (2017) Hurdle technology using ultrasound for food preservation. Ultrasound: advances in food processing and preservation. Chapter 23, pp 39–99. https://doi.org/10.1016/B978-0-12-804581-7.00003-8
Hwang JH (2009) Principles of ultrasound. Basics of endoscopic ultrasonography. Chapter 1, Section 1, pp 2–14
Jayasooriya SD, Bhandari BR, Torley P, D’Arcy BR (2004) Effect of high power ultrasound waves on properties of meat: a review. Int J Food Prop 7(2):301–319
Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15:261–266
Lavilla I, Bendicho C (2017) Fundamentals of ultrasound-assisted extraction. Water extraction of bioactive compounds. Chapter 11, pp 291–316. https://doi.org/10.1016/B978-0-12-809380-1.00011-5
Luo K, Kim SY, Wang J, Oh DH (2016) A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato. LWT Food Sci Technol 73:615–621. https://doi.org/10.1016/j.lwt.2016.04.016
Mason TJ (1999) Sonochemistry. Oxford University Press, Oxford
Mason TJ, Paniwnyk L, Lorimer JP (1996) The uses of ultrasound in food technology. Ultrasonic Sonochem 3:S253–S260
McClements DJ (1995a) Advances in the application of ultrasound in food analysis and processing. Trends Food Sci Technol 6:293–299
McClements DJ (1995b) Food processing: recent developments. Ultrasonics in food processing, Chapter 4, pp 59–70
Noci F (2017) Dairy products processed with ultrasound. Ultrasound: advances in food processing and preservation, Chapter 6, pp 145–161. https://doi.org/10.1016/B978-0-12-804581-7.00006-3
Ojha KS, Tiwari BK, Donnell CP (2018) Effect of ultrasound technology on food and nutritional quality. Adv Food Nutr Res 84:207–240. https://doi.org/10.1016/bs.afnr.2018.01.001
Piyasena P, Mohareb E, McKellar RC (2003) Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 87:207–216
Purkait MK, Kumar M, Mondal SP and Singh R (2018) Ultrasound-responsive membranes. Stimuli responsive polymeric membranes, Chapter 8, pp 221–237
Rodríguez Ó, Santacatalina JV, Simal S, Garcia-Perez JV, Femenia A, Rosselló C (2014) Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. J Food Eng 129:21–29
Szadzińska J, echtanska J, Kowalski SJ, Stasiak M (2017) The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrason Sonochem 34:531–539
Ugarte-Romero E, Feng E, Martin SE, Cadwallader S, Robinson KS (2006) Inactivation of Escherichia coli with power ultrasound in apple cider. J Food Sci 71:102–108
Ugarte-Romero E, Feng H, Martin SE (2007) Inactivation of Shigella boydii 18 IDPH and L. monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures. J Food Sci 72:M103–M107
Xu B, Zhang M, Ma H (2017) Food freezing assisted with ultrasound. Ultrasound: advances in food processing and preservation. Chapter 12, pp 293–321. https://doi.org/10.1016/B978-0-12-804581-7.00012-9
Zayas J (1986) Effect of ultrasonic treatment on the extraction of chymosin. J Dairy Sci 69(1):1767–1775
Zheng L, Sun DW (2006) Innovative applications of power ultrasound during food freezing processes – a review. Trends Food Sci Technol 17:16–23
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Nazir, S., Azaz Ahmad Azad, Z.R. (2019). Ultrasound: A Food Processing and Preservation Aid. In: Malik, A., Erginkaya, Z., Erten, H. (eds) Health and Safety Aspects of Food Processing Technologies. Springer, Cham. https://doi.org/10.1007/978-3-030-24903-8_22
Download citation
DOI: https://doi.org/10.1007/978-3-030-24903-8_22
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-24902-1
Online ISBN: 978-3-030-24903-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)