Fresh Produce Treated by Power Ultrasound

Sindy Palma, Bin Zhou, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Consumption of fruits and vegetables is a practical and important way to reduce disease risk and maximize good health. However, fresh produce is also recognized as the cause of most foodborne illnesses in the United States. Foodborne illness outbreaks bring about significant losses to the produce growers and the economy. In addition, recurring produce-related outbreaks erode consumer confidence in fresh produce and negatively impact the long-term development of the produce industry. Over the years, many strategies have been developed to reduce the risk of microbial contamination of produce. The preventive controls that have been developed and tested to reduce microbial risk include chemical sanitizers and physical intervention technologies, such as UV light, cold plasma, and power ultrasound. Ultrasound is mechanical waves having a frequency above the threshold of human hearing. Ultrasound-assisted washing of fresh produce has shown enhanced sanitation efficacy mainly due to the physical effects of acoustic cavitation. In this chapter, the principles of ultrasound-enhanced sanitation, its efficacy, the instruments used in ultrasound-assisted sanitation research and test, and the effects of ultrasound treatment on the quality of fresh produce will be discussed.

Original languageEnglish (US)
Title of host publicationUltrasound
Subtitle of host publicationAdvances in Food Processing and Preservation
PublisherElsevier Inc.
Pages201-213
Number of pages13
ISBN (Electronic)9780128046142
ISBN (Print)9780128045817
DOIs
StatePublished - Aug 10 2017

Keywords

  • Cavitation
  • Fresh produce
  • Produce quality
  • Sanitation
  • Sanitizer
  • Ultrasound

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Palma, S., Zhou, B., & Feng, H. (2017). Fresh Produce Treated by Power Ultrasound. In Ultrasound: Advances in Food Processing and Preservation (pp. 201-213). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-804581-7.00008-7