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Manothermosonication for Microbial Inactivation

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Book cover Ultrasound Technologies for Food and Bioprocessing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Ultrasound is one of the new technologies of microbial inactivation that has been suggested as an alternative to heat treatments. Despite the improvement of current ultrasound generators some data indicate that the germ-killing efficacy of the process is relatively low under atmospheric pressure and room temperature. Therefore most investigators have tried to improve the efficacy of the process, either by increasing cavitation intensity or by designing combined processes to enhance the lethal effect. This chapter reviews the accumulated knowledge in the last 15 years concerning the microbial lethal efficacy of ultrasonic waves under pressure at room temperatures (manosonication, MS) as well as at mild temperatures (manothermosonication, MTS). The chapter focuses on the microbial MS/MTS resistance and inactivation kinetics, on the effect of physical parameters on the lethality of the treatment and on its control. The mechanisms of action and the possibilities to design combined processes are also discussed.

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Authors and Affiliations

  1. Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain

    Santiago Condón

  2. Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, Spain

    Pilar Mañas

  3. Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, Spain

    Guillermo Cebrián

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  1. Santiago Condón
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  2. Pilar Mañas
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  3. Guillermo Cebrián
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Correspondence to Santiago Condón .

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  1. Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, W. Pennsylvania Ave. 1304, Urbana, 61801, Illinois, USA

    Hao Feng

  2. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

  3. Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany

    Jochen Weiss

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© 2011 Springer Science+Business Media, LLC

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Condón, S., Mañas, P., Cebrián, G. (2011). Manothermosonication for Microbial Inactivation. In: Feng, H., Barbosa-Canovas, G., Weiss, J. (eds) Ultrasound Technologies for Food and Bioprocessing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7472-3_11

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