Abstract
Ultrasound waves are similar to sound waves but, having a frequency above 16 kHz, cannot be detected by the human ear. Bat and dolphins are said to use low-intensity ultrasound to locate prey, and some marine species make use of high-intensity ultrasound pulses to stun their prey. Low-intensity and high-intensity ultrasound have had some applications in food processing and preservation. Low-intensity ultrasound has been used as a non-destructive analytical method to assess the composition and structure of foods. High-intensity ultrasound has been employed to cause physical disruption of tissues, create emulsions, clean equipment, and promote chemical reactions. Ultrasound has the properties of sound waves, such as reflection, interference, adsorption, and scattering. Ultrasound can propagate through solids, liquids, and gases (McClements DJ (1997) Ultrasonic characterization of foods and drinks: principles, methods, and applications. Crit Rev Food Sci Nutr 37: 1–46; Povey MJW, McClements DJ (1988) Ultrasonics in food engineering I. Introduction and experimental methods. J Food Eng 8: 217–245).
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abramov OV (1998) High intensity-ultrasonics: theory and industrial applications. Gordon and Breach, Amsterdam.
Ahmed FIK, Russell C (1975) Synergism between ultrasonic waves and hydrogen peroxide in killing of microorganisms. J Appl Bacteriol 39: 31–40.
Gallego-Juarez JA (2002) Macrosonics: phenomena, transducers and applications. Keynote lecture KL-05 at Forum Acusticum Sevilla 2002, Seville, Spain, 16–20 September 2002.
Gallego-Juarez JA, Elvira-Segura L, Rodriguez Corral G (2003) A power ultrasonic technology for deliquoring. Ultrasonics 41: 255–259.
Lee S, Pyrak-Nolte MJ, Cornillon P, Campanella O (2004) Characterization of frozen orange juice by ultrasound and wavelet analysis. J Sci Food Agric 84: 405–410.
Li B, Sun DW (2002) Novel methods for rapid freezing and thawing of foods-a review. J Food Eng 54: 175–182.
Lillard HS (1994) Decontamination of poultry skin by sonication. Food Technol 48 (12): 72–73.
Margulis MA (2004) Sonochemistry as a new promising area of high energy chemistry. High Energy Chem 38: 135–142.
Margulis MA, Margulis IM (2004) Mechanism of sonochemical reactions and sonoluminescense. High Energy Chem 38: 285–294.
Mason TJ (1998) Power ultrasound in food processing: the way forward. In: Povey MJW, Mason TJ (eds) Ultrasound in Food Processing, pp 105–126. Blackie Academic and Professional, London.
Mason TJ (1999) Sonochemistry. Oxford University Press, Oxford.
McClements DJ (1997) Ultrasonic characterization of foods and drinks: principles, methods, and applications. Crit Rev Food Sci Nutr 37: 1–46.
Miles CA, Cutting CL (1974) Changes in the velocity of ultrasound in meat during freezing. J Food Technol 9: 119–122.
Miller MF, Carr MA, Ramsey CB, Crockett KL, Hoover LC (2001) Consumer thresholds for establishing the value of beef tenderness. J Anim Sci 79: 3062–3068.
Mortazabi A, Tabatabaie F (2008) Study of ice cream processing after treatment with ultrasound. World App Sci J 4: 188–190.
Nakano H, Okabe T, Hashimoto H, Yoshikuni Y, Sakagushi G (1989) Changes in Clostridium botulinum spores in honey during long-term storage and mild heating. Jpn J Food Microb 6: 97–101.
Ordonez JA, Aguilera MA, Garcia ML, Sanz B (1987) Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. J Dairy Res 54: 61–67.
Palacios P, Burgos J, Hoz L, Sanz B, Ordonez JA (1991) Study of substances released by ultrasonic treatment from Bacillus steareothermophilus spores. J Appl Bacteriol 71: 445–451.
Perkins JP (1988) Power ultrasound. In: Mason TJ (ed) The Uses of Ultrasound in Chemistry, pp 47–59. The Royal Society of Chemistry, Cambridge.
Povey MJW (1989) Ultrasonics in food engineering II. Applications. J Food Eng 9: 1–20.
Povey MJW, McClements DJ (1988) Ultrasonics in food engineering I. Introduction and experimental methods. J Food Eng 8: 217–245.
Rahman MS (1999) Light and sound in food preservation. In: Rahman MS (ed) Handbook of Food Preservation, pp 669–686. Marcel Dekker Inc, New York.
Sala FJ, Burgos J, Condon S, Lopez P, Raso J (1995) Effect of heat and ultrasound on microorganisms and enzymes. In: Gould GW (ed) New Methods of Food Preservation, pp 176–204. Blackie Academic and Professional, London.
Schneider Y, Zahn S, Linke L (2002) Qualitative process evaluation for ultrasonic cutting of food. Eng Life Sci 2: 153–157.
Suslick KS (1988) Homogeneous sonochemistry. In: Suslick KS (ed) Ultrasound–Its Chemical, Physical and Biological Effects, pp 123–163. VCH Publishers, New York.
Tarleton ES, Wakeman RJ (1998) Ultrasonically assisted separation processes. In: Povey MJW, Mason TJ (eds) Ultrasound in Food Processing, pp 193–218. Blackie Academic and Professional, London.
Tarrant PV (1998) Some recent advances and future priorities in research for the meat industry. Meat Sci 49: S1–S16
Yasui K, Tuziuti T, Sivakumar M, Iida Y (2004) Sonoluminescence. Appl Spectrosc Rev 39: 399–436.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2012 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Ortega-Rivas, E. (2012). Ultrasound in Food Preservation. In: Non-thermal Food Engineering Operations. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-2038-5_11
Download citation
DOI: https://doi.org/10.1007/978-1-4614-2038-5_11
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-2037-8
Online ISBN: 978-1-4614-2038-5
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)