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Ultrasound Applications in Food Processing

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Ultrasound Technologies for Food and Bioprocessing

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

Abstract

Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.

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Authors and Affiliations

  1. Biological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA, 99164-6120, USA

    Daniela Bermúdez-Aguirre, Tamara Mobbs & Gustavo V. Barbosa-Cánovas

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  1. Daniela Bermúdez-Aguirre
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  2. Tamara Mobbs
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  3. Gustavo V. Barbosa-Cánovas
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Correspondence to Gustavo V. Barbosa-Cánovas .

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Editors and Affiliations

  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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Bermúdez-Aguirre, D., Mobbs, T., Barbosa-Cánovas, G.V. (2011). Ultrasound Applications in Food Processing. 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_3

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