期刊
JOURNAL OF TEXTURE STUDIES
卷 53, 期 6, 页码 775-799出版社
WILEY
DOI: 10.1111/jtxs.12644
关键词
cavitation; crystallization; drying; extraction; freezing; heat and mass transfer
资金
- Indian Council of Agricultural Research
As the demand for high quality and safe food products continues to rise, the food processing industry is seeking novel technologies that are cost-effective, rapid, and more efficient than traditional methods. Ultrasound technology in particular is well-known for enhancing heat and mass transfer rates, providing high-quality end products in a fraction of the time and energy compared to conventional methods.
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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