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Impact of Ultrasound on Food Constituents

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Effect of Emerging Processing Methods on the Food Quality

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Abstract

Ultrasound is one of the non-invasive technologies, which successfully find widespread use in numerous processes in food technology. It represents one of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extraction, bleaching, crystallization, emulsification, and filtration. Specific equipment required in mentioned food industry applications is constructed to fit ultrasound principles and nowadays successfully applied even at the level of larger capacity and industrial scale. All mentioned prove that ultrasound is successfully implemented and commercialized in the food industry and for the food products such as fruits and vegetables (dried, juices), meat, and dairy products (milk, cheese, chocolate). In this chapter, the impact of ultrasounds on food constituents was reviewed.

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Authors and Affiliations

  1. Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

    Mladen Brnčić

  2. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

    Jana Šic Žlabur

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  1. Mladen Brnčić
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Correspondence to Mladen Brnčić .

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  1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

    Shahin Roohinejad

  2. Ecole Supérieure de Chimie Organique et Minérale, 1 Allée du réseau Jean-Marie Buckmaster, Compiègne, France

    Mohamed Koubaa

  3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut Federal Research Institute of Nutrition and Food, Karlsruhe, Germany

    Ralf Greiner

  4. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

    Kumar Mallikarjunan

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Brnčić, M., Šic Žlabur, J. (2019). Impact of Ultrasound on Food Constituents. In: Roohinejad, S., Koubaa, M., Greiner, R., Mallikarjunan, K. (eds) Effect of Emerging Processing Methods on the Food Quality. Springer, Cham. https://doi.org/10.1007/978-3-030-18191-8_3

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