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Ultrasound technology for food fermentation applications |
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| Affiliation: | 1. Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy;2. Department of Clinical and Experimental Medicine, University of Foggia, Italy;1. Laboratory for Technology of Milk and Dairy Products, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotiijeva 6, 10000 Zagreb, Croatia;2. Laboratory for Food Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotiijeva 6, 10000 Zagreb, Croatia;3. Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotiijeva 6, 10000 Zagreb, Croatia |
| Abstract: | Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20–50 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications. |
| Keywords: | Wine Dairy Process analytical technique Sonoporation High frequency ultrasound Low frequency ultrasound |
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