Applications of ultrasound in processing of liquid foods: A review |
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| Affiliation: | 1. Department of Food Science and Technology, Perrotis College, American Farm School, GR-551 02 Thessaloniki, Greece;2. Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece;3. Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;4. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR EA 4297), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;5. QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;6. Department of Agricultural and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A Merritt Blvd., Nashville, TN 37209, USA;7. Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;8. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n., 46100 Burjassot, Valencia, Spain |
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| Abstract: | Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives. |
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| Keywords: | Ultrasound Food Liquids Drinks Beverages Processing |
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