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Ultrasound and Food Fermentation

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Novel Food Fermentation Technologies

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

Abstract

Various novel techniques are proposed to improve process efficiency, quality and safety of fermented food products. Ultrasound is one such versatile technology which can be employed for both processing and process monitoring applications. The objective of this chapter is to highlight current and potential applications of ultrasound technology for food fermentation applications. Ultrasound has been employed to induce desired physical and chemical changes in food fermentation processes and also for monitoring applications. Effect of high and low frequency ultrasound along with mechanisms of action is discussed in this chapter.

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Authors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland

    K. Shikha Ojha & Brijesh K. Tiwari

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    K. Shikha Ojha & Joseph P. Kerry

  3. School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland

    Colm P. O’Donnell

Authors
  1. K. Shikha Ojha
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  2. Colm P. O’Donnell
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  3. Joseph P. Kerry
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  4. Brijesh K. Tiwari
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Correspondence to K. Shikha Ojha .

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Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Ojha, K.S., O’Donnell, C.P., Kerry, J.P., Tiwari, B.K. (2016). Ultrasound and Food Fermentation. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_6

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