A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

Sachin K Sonawane; Smriti   Ambadgatti; Sonal  Patil; Ashish  Dabade; SS Arya; Pravin  Bhushette

doi:10.15414/jmbfs.2020.10.1.1-4

A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT

Authors

Sachin K Sonawane Assistant Professor
Smriti Ambadgatti
Sonal Patil
Ashish Dabade
SS Arya
Pravin Bhushette

DOI:

https://doi.org/10.15414/jmbfs.2020.10.1.1-4

Keywords:

Ultrasonication, bioconversions, acrylamide, microbial inactivation

Abstract

In the food industry, ultrasound is a recent and potentially favorable technology. A number of physical and chemical changes are generated in the food by the transmission and distribution of ultrasound waves which enhance the productivity of many food processing operations. This technology is also used as a diagnostic tool in quality control of food products. Ultrasound processing falls under the category of green technology due to ecofriendly and non toxic behavior.The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.

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Published

2020-08-01

How to Cite

Sonawane, S. K., Ambadgatti, S. . ., Patil, S. ., Dabade, A. ., Arya, . S., & Bhushette, P. . (2020). A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT. Journal of Microbiology, Biotechnology and Food Sciences, 10(1), 1–4. https://doi.org/10.15414/jmbfs.2020.10.1.1-4

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Issue

Vol. 10 No. 1 (2020): August - September

Section

Food Sciences

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).