Ultrasonics Sonochemistry Volume 70, January 2021, Advances in application of ultrasound in food processing: A review. International Food Information Council, 2010.
P.S. Negi Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application Int. J. F.J. PLANT ARCHIVES - 2019 - ULTRASOUND IMPACT ON GREENHOUSE LETTUCE PRODUCTIVITY. JOURNAL OF FOOD QUALITY 08/07/19 Evaluation Performance of Ultrasonic Testing on Fruit Quality Determination. There are several destructive and nondestructive methods for quality evaluation of agricultural products.
Most of the employed traditional techniques are time-consuming and involve considerable degree of manual works. Destructive methods provide reasonable success rate of quality determination of fruits; however, they practically have many concerns about effectiveness, time, and cost. Therefore, developing portable, fast, and cost-effective techniques without harming fruits are desired for fruit quality evaluation. This work aims to develop a complete nondestructive quality evaluation system with (a) ultrasonic testing and (b) volume estimation by automatic machine vision techniques. The ultrasonic system consisted of a programmable bipolar remote pulser unit, a couple of piezoelectric probes for ultrasonic signal acquisitions as a transmitter and a receiver, an oscilloscope, and a computer. 1. 2. 2.1.
Developed ultrasonic system performance was tested before measurements. 2.2. 3. 4. INTECH 30/12/19 Application of High-Power Ultrasound in the Food Industry. 1.
Introduction Ultrasound is considered an emerging technology in the food industry that is gaining interest due to its potential to improve several process including mass and energy transfer processes among others. It also enables to obtain safer and higher quality products than with traditional procedures. Furthermore, it should be remarked that it is also considered a safe, nonpolluting and environmentally friendly technology . INTECH 06/09/19 Importance and Applications of Ultrasonic Technology to Improve Food Quality.
Introduction Improving the nutritional values and stability of quality is a very important parameter in food product quality assurance for a healthy life of human beings. Consumers are looking for fresh and good characteristics in their food with nutrient content and high sensorial quality. Now, consumers are more aware of the processing techniques used in the processing of their food, and they prefer natural products free of additives and chemicals. Therefore, there is a need for alternative technologies for food processing. Advances in Colloid and Interface Science Volume 270, August 2019 Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients.
21st International Drying Symposium 07/09/18 Ultrasound assisted low temperature drying of food materials. Foods. 2018 Oct; 7(10): 164. Application of Ultrasound in Food Science and Technology: A Perspective. Journal of Food Quality Volume 2018, Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit. Journal of Food Quality Volume 2017, Modification of Food Systems by Ultrasound. Journal of Food Science and Technology April 2018, Volume 55, Issue 4, Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa) Ingredients Extraction by Physicochemical Methods in Food - 2017 - The Use of Ultrasound as an Enhancement Aid to Food Extraction.
JOURNAL OF FOOD SAFETY 25/08/17 Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas. J Food Microbiol Saf Hyg 2017, Vol 2(1): E102 Microbial Inactivation in Foods by Ultrasound. FOOD INNOVA 2010 - OCT 2010 - FOOD PROCESS INNOVATION THROUGH NEW TECHNOLOGIES: USE OF ULTRASOUND. JOURNAL OF FOOD QUALITY 29/01/17 Modification of food systems by application of ultrasound. Int J Food Microbiol. 2017 Jan 16;241:23-29. Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries.
A Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazilb Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazilc Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil Received 30 June 2016, Revised 3 October 2016, Accepted 9 October 2016, Available online 11 October 2016 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access Get rights and content Highlights.
Ultrason Sonochem. 2016 Sep;32:328-35. Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India Received 17 January 2016, Revised 17 March 2016, Accepted 30 March 2016, Available online 31 March 2016 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access.
J Food Prot. 2015 Mar;78(3):531-9. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. FOOD SCIENCE AND TECHNOLOGY 14/01/16 Effect of ultrasound treatment on quality and microbial load of carrot juice. Ultrason Sonochem. 2015 Nov;27:125-36. Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India Received 12 February 2015, Revised 8 May 2015, Accepted 9 May 2015, Available online 15 May 2015 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access Get rights and content.
Ultrasonics Sonochemistry 18(4):813-35 · December 2010 Applications of Ultrasound in Food Technology: Processing, Preservation and Extraction. Brazilian Journal of Microbiology Volume 47, Issue 2, April–June 2016 Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage. Abstract The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple).
Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5 min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5 min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices.
Ultrasound treatment at 90% amplitude for 5 min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. Keywords Ultrasound; Growth; Escherichia coli; Cactus pear juice; Storage Introduction. FOOD CONTROL - 2014 - Decontamination by ultrasound application in fresh fruits and vegetables. ULTRASONICS SONOCHEMISTRY - 2014 - Lipid oxidation volatiles absent in milk after selected ultrasound processing. Food Research International Available online 14 May 2015 Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Volume 77, Part 4, November 2015, Pages 743–752.
Agriculture and Agricultural Science Procedia Volume 2, 2014, Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices ☆ Volume 2, 2014, Pages 320–327 2nd International Conference on Agricultural and Food Engineering (CAFEi 2014) - New Trends Forward Edited By Nyuk Ling Chin, Hasfalina Che Man and Rosnita A. J Food Process Technol 2014, 6:1 An Introductory Review of Applications of Ultrasound in Food Drying Processes. Food Research International. 10/2012 Applications of ultrasound in analysis, processing and quality control of food: a review. SCIENCE DAILY 28/07/15 UV light can kill foodborne pathogens on certain fruits - Research increases options for organic fruit growers. The growing organic produce industry may soon have a new way to ensure the safety of fresh fruits. Scientists at Washington State University have shown that ultraviolet C (UVC) light is effective against foodborne pathogens on the surface of certain fruits.
The study was published in the International Journal of Food Microbiology. The findings are expected to be welcome news for organic fruit processors who seek alternatives to chemical sanitizers and must also comply with the U.S. Food Safety Modernization Act to help prevent food borne illnesses. After learning from organic farmers and food processors about a lack of sanitizing options, WSU food safety specialist Shyam Sablani and his colleagues looked into alternatives and decided to explore UVC light.
"UVC radiation is present in sunlight; however, it is completely absorbed by the ozone layer and Earth's atmosphere" Sablani explained. UVC light, which cannot penetrate opaque, solid objects, can be effective in sanitizing surfaces. BMC Bioinformatics 2015, 16(Suppl 4):S6 Beef quality parameters estimation using ultrasound and color images. This section describes the proposed methods for ribeye detection and area estimation, then we present the method for subcutaneous fat detection which allows to estimate the thickness and to extract the fat profile.
Finally the proposed strategy for IMF% is presented. Rib eye detection and area estimation The rib eye area estimation is used as a quality indicator and is also used for carcass categorizing the animal. Database images show a cross-sectional area of the longissimus dorsi muscle (dorsal length) at the level of the 12th intercostal space.
The objective is to estimate the area of the muscle, commonly measured manually by an expert [5,2]. This works proposes a curve evolution algorithm, more precisely an adaptation of the algorithm Distance Regularized Level Set Evolution (DRLSE). Where Gσ is the Gaussian kernel with the standard deviation σ. Preprocessing Figure 5. Cereal Chem. 87(5):403–408 2010 Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and.
Cereal Chem. 87(5):403–408 2010 Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality – guatemalt
SCIENTIFIC RESEARCH - AOUT 2013 - Use of ultrasound in food preservation. Use of ultrasound in food preservation Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction.
Ultrasound can be used as a promoter or alternative to food processing. UNIVERSITY OF GALATI (RO) 09/09/13 EFFECTS OF ULTRASOUND ASSISTED THAWING ON MICROBIOLOGICAL, CHEMICAL AND TECHNOLOGICAL PROPERT. University of Zagreb, Croatia 02/11/12 Application of High Power Ultrasound and Microwave in Food Processing: Extraction. 13th Meeting of the European Society of Sonochemistry - JUILLET 2012 - Power Ultrasound Effect on Poultry Meat Microbial Flora. International Food Research Journal 19(2): 547-552 (2012) Application of ultrasound to pineapple mash treatment in juice process. UNIVERSITY OF ILLINOIS via YOUTUBE 10/01/13 Continuous Ultrasound Treatment with Chlorine Washing. UNIVERSITY OF ILLINOIS 21/01/11 Dissertation en ligne : Investigation on Factors Influencing Ultrasound-assisted Surface Deconta. FOOD SAFETY NEWS 03/12/12 Ultrasound Treatment Helps Kill E. Coli on Leafy Greens.
Ultrasound treatments may help reduce E. coli numbers on leafy greens by as much as 90 percent more than solely using conventional chlorine washes, according to new study by researchers at the University of Illinois. Today, growers will often clean leafy greens such as spinach in chlorine baths. By lining the sides of these tubs with panels that fire ultrasound waves — sounds in a frequency too high for humans to hear — the researchers found they could knock a significantly larger amount of the bacteria into the deadly wash. The system works by channeling leafy greens through a continuous-flow chlorine wash as they pass by three pairs of ultrasonic transducer boxes operating at different frequencies. International Food Research Journal 19(2): 543-546 (2012) Detection of foreign bodies in canned foods using ultrasonic testing. Ultrasound Technologies for Food and Bioprocessing - 2011 - Engineering Food Ingredients with High-Intensity Ultrasound.
INTERNATIONAL JOURNAL OF MEAT SCIENCE - 2011 - Ultrasound as a modern tool for carcass evaluation and meat processing: A review. UNIVERSITY OF ADELAIDE 07/07/10 Using ultrasound to control toxic algal blooms. Wednesday, 7 July 2010 University of Adelaide researchers are investigating the use of ultrasound as an environmentally friendly and cheaper alternative to controlling blue-green algae in our fresh water supplies. In collaboration with water industry organisations including SA Water, the researchers are starting a three-year project to find the best process for using ultrasound in large volumes of water to combat this significant world-wide water quality problem.