Journal
ULTRASONICS SONOCHEMISTRY
Volume 81, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2021.105855
Keywords
Ultrasonication; Enzymolysis; Washing; Pesticide; Microorganism; Industrial-scale
Categories
Funding
- National Natural Science Foundation of China [31801561]
- China Postdoctoral Science Foundation [2019T120401]
- 2020 Provincial Policy Guidance Program (Subei Science and Technology Project) [SZ-HZ202002]
- Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries
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This paper discusses the application of ultrasound in food processing, specifically in enzymolysis of protein and washing of fruits and vegetables. Ultrasound can improve protein enzymolysis and enhance the cleanliness of fruits and vegetables surfaces. Future developments in ultrasound technology for these applications are also considered.
Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.
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