Effect of Power Ultrasound on Food Quality

  • Hyoungill Lee
  • Hao Feng
Part of the Food Engineering Series book series (FSES)


Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.


Orange Juice Pulse Electric Field Apple Juice Ultrasound Treatment Osmotic Dehydration 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Banerjee, R., Chen, H., and Wu, J. (1996). Milk protein-based edible film mechanical strength changes due to ultrasound process. Journal of Food Science, 61, 824–828.CrossRefGoogle Scholar
  2. Bower, J. (1992). Food theory and application. New York, NY, Macmillan.Google Scholar
  3. Callahan, J. A., Berry, B. W., Solomon, M. B., and Liu, M. N. (2006). Hydrodynamic pressure-processed beef semitendinosus muscle using a steel reflector bowl. Journal of Muscle Foods, 17, 105–113.CrossRefGoogle Scholar
  4. Chang, A. C. (2004). The effects of different accelerating techniques on maize wine maturation. Food Chemistry, 86, 61–68.CrossRefGoogle Scholar
  5. Chang, A. C., and Chen, F. C. (2002). The application of 20 kHz ultrasonic wave to accelerate the aging of difference wines. Food Chemistry, 79, 501–506.CrossRefGoogle Scholar
  6. Chemat, F., Grondin, I., Costes, P., Moutoussamy, A., Shum Cheong Sing, A., and Smadja, J. (2004a). High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrasonics Sonochemistry, 11, 281–285.CrossRefGoogle Scholar
  7. Chemat, F., Grondin, I., Shum Cheong Sing, A., and Smadja, J. (2004b). Deterioration of edible oils during food processing by ultrasound. Ultrasonic Sonochemistry, 11, 13–15.CrossRefGoogle Scholar
  8. Cruz, R. M. S., Vieira, M. C., and Silvia, C. L. M. (2007). Modelling kinetics of watercress (Nasturtium officinale) color changes due to heat and thermosonication treatments. Innovative Food Science and Emerging Technologies, 8, 244–252.CrossRefGoogle Scholar
  9. Dickens, J. A., Lyon, C. E., and Wilson, R. L. (1991). Effect of ultrasonic radiation and some physical characteristics of broiler breast muscle and cooked meat. Poultry Science, 70, 389–396.Google Scholar
  10. Dolatowski, Z., Stasiak, D. M., and Latoch, A. (2000). Effect of ultrasound processing of meat before freezing on its texture after thawing. Electronic Journal of Polish Agricultural Universities. Agricultural Engineering, 3(2). Available online Accessed on April 9, 2007.
  11. Eggleton, R. C., Kelly, E., Fry, F. J., Chalmer, R., and Fry, W. J. (1965). In: Kelly, E. (ed.), Ultrasonic energy, pp. 117–136. Urbana, IL, University of Illinois Press.Google Scholar
  12. Feng, H. (2005). Manothermosonication for Dual-Inactivation of Thermoresistant Pectin-Methyl-Esterase and Acid Tolerant Foodborne Pathogens in Orange Juice. CAPPS Project Final Report.Google Scholar
  13. Gabaldón-Leyva, C. A., Quintero-Ramos, A., Barnard, J., Balandrán-Quintana, R. R., Talamás-Abbud, R. T., and Jiménez-Castro, J. (2007). Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperature. Journal of Food Engineering, 81, 374–379.CrossRefGoogle Scholar
  14. Gersten, J. W., and Kelly E. (ed.). (1965). Ultrasonic energy. Urbana, IL, University of Illinois Press.Google Scholar
  15. Gontard, N., and Guilbert, S. (1994). Bio-packaging: Technology and properties of edible and/or biodegradable material of agricultural origin. In: Mathlouthi, M. (ed.), Food packaging and preservation, pp. 159–181. Glasgow, UK, Blackie Academic and Professional.Google Scholar
  16. Got, F., Culioli, J., Berge, P., Vignon, X., Astruc, T., Quideau, J. M., and Lethiecq, M. (1999). Effects of high-intensity ultrasound on ageing rate, ultrastructural and some physico-chemical properties of beef. Meat Science, 51, 35–42.CrossRefGoogle Scholar
  17. Gripon, J.-C. (1997). Flavor and texture in soft cheese. In: Law, B. A. (ed.), Microbiology and biochemistry of cheese and fermented milk, pp. 193–206. London, UK, Blackie Academic and Professional.Google Scholar
  18. Grosh, W. (1987). Reactions of hydroperoxide-products of low molecules. In: Chan, H. W. S. (ed.), Autoxidation of unsaturated lipids, pp. 95–139. Orlando FL, Academic.Google Scholar
  19. Gülseren, İ., Güzey, D., Bruce, B. D., and Weiss, J. (2007). Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry, 14, 173–183.CrossRefGoogle Scholar
  20. Heredia-Léon, J. C., Talamás-Abbud, R., Mendoza-Guzmán, V., Solís-Martínez, F., Jimenez-Castro, J., and Barnard, J. (2004). Structural and physical properties of dried Ananheim chilli peppers modified by low-temperature blanching. Journal of the Science of Food and Agriculture, 84, 59–65.CrossRefGoogle Scholar
  21. Iametti, S., De Gregori, B., Vecchio, G., and Bonomi, F. (1996). Modifications occur at different structural levels during heat denaturation of β-lactoglobulin. European Journal of Biochemistry, 237, 106–112.CrossRefGoogle Scholar
  22. Jana, A. K., Agarwal, S., and Chatterjee, S. N. (1986). Ultrasonic radiation induced lipid peroxidation in liposomal membrane. Radiation and Environmental Biophysics, 25, 309–314.CrossRefGoogle Scholar
  23. Jana, A. K., Agarwal, S., and Chatterjee, S. N. (1990a). The induction of lipid peroxidation in liposomal membrane by ultrasound and the role of hydroxyl radicals. Radiation Research, 124, 7–14.CrossRefGoogle Scholar
  24. Jana, A. K., Agarwal, S., and Chatterjee, S. N. (1990b). Membrane lipid peroxidation by ultrasound: Mechanism and implication. Journal of Biophysics, 15, 211–215.Google Scholar
  25. Jayasooriya, S. D., Bhandari, B. R., Torley, P. J., and D’Arcy, B. R. (2004). Effect of high power ultrasound wave on properties of meat: A review. International Journal of Food Properties, 7, 301–319.CrossRefGoogle Scholar
  26. Jayasooriya, S. D., Torley, P. J., D’Arcy, B. R., and Bhandari, B. R. (2007). Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75, 628–639.CrossRefGoogle Scholar
  27. Kolsky, K. (1980). Stress wave in solids. New York, NY, Dover.Google Scholar
  28. Lazarides, H. N., and Mavroudis, N. E. (1995). Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, 151–166.CrossRefGoogle Scholar
  29. Lee, J. W., Feng, H., and Kushad, M. M. (2005). Effect of manothermosonication on quality of orange juice. Cincinnati, OH, AIChE 2005 Annual Meeting.Google Scholar
  30. Liu, M. N., Solomon, M. B., Vinyard, B., Callahan, J. A., Patel, J. R., West, R. L., and Chase, C. C., Jr. (2006). Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from Brahman cattle. Journal of Muscle Foods, 17, 79–91.CrossRefGoogle Scholar
  31. Lyng, J. G., Allen, P., and McKenna, B. M. (1997). The influence of high intensity ultrasound baths on aspects of beef tenderness. Journal of Meat Science, 8, 237–249.Google Scholar
  32. Lyng, J. G., Allen, P., and McKenna, B. M. (1998). The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe. Journal of the Science of Food and Agriculture, 78, 308–314.CrossRefGoogle Scholar
  33. Marten, H., Stabursvik, E., and Marten, M. (1982). Texture and color changes in meat during cooking related thermal denaturation of muscle proteins. Journal of Texture Studies, 13, 291–309.CrossRefGoogle Scholar
  34. Pohlman, F. W., Dickeman, M. E., and Kropf, D. H. (1997a). Effects of high intensity ultrasound treatment, storage, time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef Pectoralis muscle. Meat Science, 46, 89–100.CrossRefGoogle Scholar
  35. Pohlman, F. W., Dickeman, M. E., Zayas, J. F., and Unruh, J. A. (1996). Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef Longissimus and Pectoralis muscle. Journal of Animal Science, 75, 386–401.Google Scholar
  36. Pohlman, F. W., Dickeman, M. E., and Zayas, J. F. (1997b). The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packed beef Semitendinosus and bicep femoris muscle. Meat Science, 45, 329–337.CrossRefGoogle Scholar
  37. Portenlänger, G., and Heusinger, H. (1992). Chemical reactions induced by ultrasound and γ-rays in aqueous solutions of L-ascorbic acid. Carbohydrate Research, 232, 291–301.CrossRefGoogle Scholar
  38. Portenlänger, G., and Heusinger, H. (1994). Polymer formation from aqueous solutions of α-D-glucose by ultrasound and γ-rays. Ultrasonic Sonochemistry, 1, 125–129.CrossRefGoogle Scholar
  39. Price, J. F., and Schweigert, B. S. (1978). The science of meat and meat products. Westport, CT, Food and Nutrition.Google Scholar
  40. Qi, X. L., Holt, C., McNulty, D., Clarke, D. T., Brownlow, S., and Jones, G. R. (1997). Effect of temperature on the secondary structure of β-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: A test of the molten globule hypothesis. Biochemical Journal, 324, 341–346.Google Scholar
  41. Raviyan, P., Zhang, Z., and Feng, H. (2005). Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation, Journal of Food Engineering, 70, 189–196.CrossRefGoogle Scholar
  42. Ronscale, P., Ceña, P., Beltran, J. A., and Jaime, I. (1992). Ultrasonication of lamb skeletal muscle fibers enhances post-mortem proteolysis. In Proceedings 38th International Congress of Meat Science and Technology, pp. 411–414. Clermont, France.Google Scholar
  43. Sánchez, E. S., Simal, S., Femenia, A., Benedito, J., and Rosselló, C. (2001a). Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese. Journal of Food Science, 66, 892–896.CrossRefGoogle Scholar
  44. Sánchez, E. S., Simal, S., Femenia, A., Llull, P., and Rosselló, C. (2001b). Proteolysis of Mahon cheese as affected by acoustic-assisted brining. European Food Research Technology, 212, 147–152.CrossRefGoogle Scholar
  45. Schilling, M. W., Claus, J. R., Marriott, N. G., Solomon, M. B., Eigel, W. N., and Wang, H. (2002). No effect of hydrodynamic shock wave on protein functionality of beef muscle. Journal of Food Science, 67, 335–340.CrossRefGoogle Scholar
  46. Schneider, Y., Zahn, S., Hofmann, J., Wecks, M., and Rohm, H. (2006). Acoustic cavitation by ultrasonic cutting device: A preliminary study. Ultrasonic Sonochemistry, 13, 117–120.CrossRefGoogle Scholar
  47. Scott, R. (1998). Cheesemaking Practice. Maryland, Aspen.Google Scholar
  48. Smith, N. B., Cannon, J. E., Novakofski, J. E., McKeith, F. K., and O’Brien, W. D., Jr. (1991). Tenderization of Semitendinosus muscle using high intensity ultrasound. IEEE Ultrasonics Symposium, 1371–1374.Google Scholar
  49. Solomon, M. B., Long, J. B., and Eastridge, J. S. (1997). The hydrodyne: A new process to improve beef tenderness. Journal of Animal Science, 75, 1534–1537.Google Scholar
  50. Spanier, A. M., and Romanowski, R. D. (2000). A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins. Meat Science, 56, 193–202.CrossRefGoogle Scholar
  51. Stangi, N., and Bernard, B. (1968). Lysosomal enzyme activity in rat and beef skeletal muscle. Biochimica Et Biophysica Acta, 170, 129–139.Google Scholar
  52. Stanley, K. D., Golden, D. A., Williams, R. C., and Weiss, J. (2004). Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts. Foodborne Pathogens and Disease, 1, 267–280.CrossRefGoogle Scholar
  53. Stojanovic, J., and Silva, J. L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, color and chemical properties of rabbiteye blueberries. Food Chemistry, 101, 898–906.CrossRefGoogle Scholar
  54. Tarrant, P. V. (1998). Some recent advances and future properties in research for the meat industry. Meat Science, 49, S1–S16.CrossRefGoogle Scholar
  55. Totosaus, A., Montejan, J. G., Salazar, J. A., and Guerrero, I. (2002). A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology, 37, 589–601.CrossRefGoogle Scholar
  56. Ugarte-Romero, E., Feng, H., Martin, S. E., Cadwallader, K. R., and Robinson, S. J. (2006). Inactivation of Escherichia coli with power ultrasound in apple cider. Journal of Food Science, 71, E102–E108.CrossRefGoogle Scholar
  57. Valero, M., Recrosio, N., Saura, D., Muñoz, N., Martí, N., and Lizama, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering, 80, 509–516.CrossRefGoogle Scholar
  58. Vercet, A., Burgos, J., and Lopez-Buesa, P. (2001). Manothermosonication of foods and food-resembling system: Effect on nutrient content and nonenzymatic browning. Journal of Agricultural and Food Chemistry, 49, 483–489.CrossRefGoogle Scholar
  59. Vercet, A., Oria, R., Marquina, P., Crelier, S., and Lopez-Buesa, P. (2002a). Rheological properties of yogurt made with milk submitted to manothermosonication. Journal of Agricultural and Food Chemistry, 50, 6165–6171.CrossRefGoogle Scholar
  60. Vercet, A., Sánchez, C., Burgos, J., Montañés, L., and Buesa, P. L. (2002b). The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. Journal of Food Engineering, 53, 273–278.CrossRefGoogle Scholar
  61. Villamiel, M., and De Jong, P. (2000). Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzyme of milk. Journal of Agricultural and Food Chemistry, 48, 472–478.CrossRefGoogle Scholar
  62. Wu, H., Hulbert, G. J., and Mount, J. R. (2001). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science and Emerging Technologies, 1, 211–218.CrossRefGoogle Scholar
  63. Yoo, Y., Takenaka, N., Bandow, H., Nagata, Y., and Maeda, Y. (1995). Decomposition of geosimin in aqueous solution by sonication. Chemistry Letter, 24, 961–962.Google Scholar
  64. Yoo, Y., Takenaka, N., Bandow, H., Nagata, Y., and Maeda, Y. (1997). Characteristics of volatile fatty acids degradation in aqueous solution by the action of ultrasound. Water Research, 31, 1532–1535.CrossRefGoogle Scholar
  65. Zárate-Rodríguez, E., Ortega-Rivas, E., and Barbosa-Cánovas, G. V. (2000). Quality changes in apple cider as related to nonthermal processing. Journal of Food Quality, 23, 337–349.CrossRefGoogle Scholar
  66. Zenker, M., Heinz, V., and Knorr, D. (2003). Application of ultrasound-assisted thermal processing for preservative and quality retention of liquid foods. Journal of Food Protection, 66, 1642–1649.Google Scholar
  67. Zhao, L., Zhao, G., Chen, F., Wang, Z., Wu, J., and Hu, X. (2006). Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin. Journal of Agricultural and Food Chemistry, 54, 8346–8351.CrossRefGoogle Scholar
  68. Zuckerman, H., and Solomon, M. B. (1998). Ultrastructural changes in bovine longissimus muscle caused by the hydrodyne process. Journal of Muscle Foods, 9, 419–426.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA
  2. 2.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA

Personalised recommendations