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Application of ultrasound in separation process
Ultrasound involves using high frequency sound waves above 20 kHz. It has various applications in industry including food processing. In food processing, ultrasound can be used for tasks like extracting components from foods, homogenizing mixtures, and inactivating microorganisms. It works by generating cavitation bubbles that impart shear forces, breaking up cell walls and improving mass transfer. Key benefits of ultrasound in food processing are that it provides a non-thermal alternative processing method that can help preserve nutritional and sensory qualities of foods.
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Introduction to ultrasound, definitions and its applications in food processing including food safety and quality.
Describes how ultrasound waves carry energy and exert forces on particles, enhancing material properties.
Diverse uses in security, industrial applications, and specific roles in food manufacturing like extraction and preservation.
Utilization of ultrasound for creating stable emulsions and meeting consumer demands for better food quality.
Development strategies for food products focusing on health, convenience, and specialty items.
Overview of various non-thermal processing methods including ultrasonic techniques and their advantages.
Fundamentals of ultrasound processing, cavitation effects, and potential outcomes on food preservation.
Focused on microbial inactivation using ultrasound and its applications in extraction and food technology.
Use of ultrasound in improving preservation, shelf-life, and quality control of various plant-based foods.
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Application of ultrasound in separation process
- 1. Application of Ultrasoundin Separation Process
- 2. Defination : Soundof very high frequencies (greater than 20 khz) is called ultrasound. Production of ultrasound: These high frequency sounds are produce by electronic oscillator using very high frequency vibration of quartz crystal. Ultrasound is one of the emerging technologies that were developed to minimize processing, maximize quality and ensure the safety of food products. Ultrasound is applied to impart positive effects in food processing such as improvement in mass transfer, food preservation, assistance of thermal treatments and manipulation of texture and food analysis
- 3. Properties Sound wavesof all frequencies carry energy with them.With increase in frequency vibration becomes faster,so the energy contents and force increse.When ultrasound travels through a matter it subjects the particles of it to face large force and energy.
- 4. Some applications ofultrasound It is used in security systems to detect even the slightest movement in a specified area. Ultrasound is used in industry to analyze the uniformmity and purity of liquids and solids by means of acoustic microscopy. It is used in humidifiers in which ultrasound waves vibrate a metal sheet to spray the water as a fine mist. Ultrasonic welding is used to creat heat to weld plastics. Ultrasonic cleaning is useful to clean delicate articles of jewelry,watches and lenses.
- 5. In the foodindustry Hielscher Ultrasonic Processors are used in food manufacturing for… Disintegration of cells Extracting(extract intracellular components) Acceleration of fermentation Mixing Homogenizing Spraying Inspection (in the beverage industry) Meat processing Microbial inactivation
- 6. Emulsions of immisicibleliquids When a strong beam of ultrasound is passed through a liquid,it heated to a very high temperature. This fact is utilized in preparing homogenous stable emulsion of immiscible liquids. Ultrasound treated honey does not crystallize.
- 7. In the foodindustry With less additives With high nutritional value High quality Less thermal damage Good sensory properties Safe products Consumer Demands Thereby, food manufacturing designed for better food safety and quality.
- 8. Strategies for Food Processors Premium food products Long lasting Foods Convenience foods Minimally processed foods Ready-to-cook meals Ready-to-eat foods Low-fat foods Low-carbohydrate foods Specialities in foods (For Health Treatments For Kids For Military For Pregnants For Sportmans)
- 9. NONTHERMAL THERMAL High Hydrostatic Pressure Pulsedelectric fields Ultrasound Ultraviolet Irradiation Cold Plasma DensePhase CarbonDioxide Ozone Chemicals Microwave Radiofrequency Ohmic Heating Induction Heating
- 10. Ultrasound is efficientnon- thermal alternative. Ultrasonic cavitation creates shear forces that break cell walls mechanically and improve material transfer.
- 11. Fundatementals: Ultrasound ProcessingPrinciple Lyses and inactivates cells Intracelullar cavitation Variables to control: Temperature Amplitude of the ultrasonic wave Time of treatment Cycles Energy generated from waves of 20,000 or more vibrations per second high frequency or diagnostic (2-10 MHz) low frequency or power (20-100 kHz)
- 12. 12 Ultrasound FOOD Preservation Transformation Extraction The potential utilizingeffects by ultrasound cavitation phenomena. Cavitation may cause to off-flavors, structural modifications, free radicals, and sometimes metallic taste.
- 13. 13 Inactivation of Microorganisms and Enzymes Enhancingthe Efficiency of Unit Operations Ultrasound Assisted Osmotic Dehydration Ultrasound-Assisted Extraction Ultrasound Assisted Filtration Ultrasound Assisted Freezing Ultrasound Assisted Drying Utilizing of Ultrasound in Food Science &Technology Modifications Color Modifi. Antioxidant Modifi. Bioactive Modifi. Polysacharide Mod Emulsification in Lipid Containing Foods Hommogenization in Lipid Containing Foods Cutting in Lipid Containing Foods
- 14. Ultrasonic extraction ofphenolic compounds and phenolic pigments (Anthocy., Betacyanin, Betaxanthin) from plant tissues Ultrasonic extraction of lipids and proteins from plant seeds, such as soybean Cell membrane permeabilization of fruits Ultrasonic processing of fruit juices, purees, sauces, dairy Ultrasonic processing for improving stability of dispersions Microbial and enzyme inactivation (preservation) is another application of ultrasound in the food processing Most Frequently Utilizing of Ultrasound ;
- 15. 15 High energy ultrasoundcan be used in preservation and safety and are applying to food enzymes, in microbial inactivation, in ultrasound assisted extraction whereas low power ultrasound can be used for analysis and quality control of plant food resources including fruit and vegetables, fruit juices, peels, oils and fat-based products including meat products, oil seeds cereals products as bread dough, batters and biscuits, food pastes
- 16. 16 Fruit Juices OrangeJuices 20 kHz, Wave amplitude of 89.25 μm for 8 min The use of ultrasound extended the shelf-life of orange juice by 4 days. The control juices were rejected by the sensory panel members after 6 days storage at 4◦C (refrigerator) owing to off-flavor, and ultrasonicated juice after 10 days due to off- odor. Also, sonication affected the color and decreased ascorbic acid level. Ultrasound Condition Ultrasound Processing Effects
- 17. Fruits &Vegetables 17 Plant foodsincluding fruits and vegetables are highly attenuating materials owing to the scattering of sound from voids and pores, that complicates the interpretation of ultrasound data and thereby unsuitable for evaluating their tissues With using the ultrasound attenuation parameter, the detecting of defective potatoes was performed.
- 18. Ultrasound –Assisted Extraction Ultrasoundis probably the most simple and most versatile method for the disruption of cells and for the production of extracts. It is efficient, safe and reliable. Ultrasound (Hielscher,USA) Due to ultrasonic cavitation creates shear forces that breaking cell walls mechanically and improving the material transfer; this effect is being used in the extraction of liquid compounds from solid cells (solid-liquid extraction).
- 19. Ultrasound is fasterand more complete than maceration or stirring. The particle size reduction by the ultrasonic cavitation increases the surface area in contact between the solid and the liquid phase, significantly. The mechanical activity of the ultrasound enhances the diffusion of the solvent into the tissue. As ultrasound breaks the cell wall mechanically by the cavitation shear forces, it facilitates the transfer from the cell into the solvent.