Abstract
Power ultrasound used in food processing operations refers to mechanical waves with frequencies in the range beyond human hearing (20–100Â kHz). The potential applications of power ultrasound in fruit processing and preservation are mainly those involving a liquid medium. The mode of action in such a treatment is attributed to cavitation, i.e., the generation, growth, and implosion of tiny bubbles in the liquid. Ultrasound can be used to enhance surface decontamination of fruits. Ultrasound showed promise for improving postharvest storage quality of plum, strawberries, and grape berry when it was applied alone or in combination with UV light or a chemical (ozone or ClO2). As a result, an extended shelf-life and an increase in vitamin C or total flavonoids content was documented. Airborne ultrasound was reported to enhance hot air drying rate while ultrasound treatment in a liquid as a pretreatment shortened the time of a subsequent drying operation. Ultrasound was also effective in reduction of the survival count of a target human pathogen in fruit juices. Further study in pilot-scale units will help to determine the economical feasibility of the process for use in fruit-processing operations.
| Original language | English (US) |
|---|---|
| Title of host publication | Food Engineering Series |
| Publisher | Springer |
| Pages | 311-333 |
| Number of pages | 23 |
| DOIs | |
| State | Published - Jan 1 2018 |
Publication series
| Name | Food Engineering Series |
|---|---|
| ISSN (Print) | 1571-0297 |
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Keywords
- Drying
- Microbial inactivation
- Postharvest quality
- Surface decontamination
- Ultrasound
ASJC Scopus subject areas
- Food Science
- Bioengineering
- Process Chemistry and Technology
- Mechanical Engineering
Cite this
Power Ultrasound Treatment of Fruits and Fruit Products. / Lee, Hyoungill; Zhou, Bin; Feng, Hao.
Food Engineering Series. Springer, 2018. p. 311-333 (Food Engineering Series).Research output: Chapter in Book/Report/Conference proceeding › Chapter
}
TY - CHAP
T1 - Power Ultrasound Treatment of Fruits and Fruit Products
AU - Lee, Hyoungill
AU - Zhou, Bin
AU - Feng, Hao
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Power ultrasound used in food processing operations refers to mechanical waves with frequencies in the range beyond human hearing (20–100Â kHz). The potential applications of power ultrasound in fruit processing and preservation are mainly those involving a liquid medium. The mode of action in such a treatment is attributed to cavitation, i.e., the generation, growth, and implosion of tiny bubbles in the liquid. Ultrasound can be used to enhance surface decontamination of fruits. Ultrasound showed promise for improving postharvest storage quality of plum, strawberries, and grape berry when it was applied alone or in combination with UV light or a chemical (ozone or ClO2). As a result, an extended shelf-life and an increase in vitamin C or total flavonoids content was documented. Airborne ultrasound was reported to enhance hot air drying rate while ultrasound treatment in a liquid as a pretreatment shortened the time of a subsequent drying operation. Ultrasound was also effective in reduction of the survival count of a target human pathogen in fruit juices. Further study in pilot-scale units will help to determine the economical feasibility of the process for use in fruit-processing operations.
AB - Power ultrasound used in food processing operations refers to mechanical waves with frequencies in the range beyond human hearing (20–100Â kHz). The potential applications of power ultrasound in fruit processing and preservation are mainly those involving a liquid medium. The mode of action in such a treatment is attributed to cavitation, i.e., the generation, growth, and implosion of tiny bubbles in the liquid. Ultrasound can be used to enhance surface decontamination of fruits. Ultrasound showed promise for improving postharvest storage quality of plum, strawberries, and grape berry when it was applied alone or in combination with UV light or a chemical (ozone or ClO2). As a result, an extended shelf-life and an increase in vitamin C or total flavonoids content was documented. Airborne ultrasound was reported to enhance hot air drying rate while ultrasound treatment in a liquid as a pretreatment shortened the time of a subsequent drying operation. Ultrasound was also effective in reduction of the survival count of a target human pathogen in fruit juices. Further study in pilot-scale units will help to determine the economical feasibility of the process for use in fruit-processing operations.
KW - Drying
KW - Microbial inactivation
KW - Postharvest quality
KW - Surface decontamination
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85060691314&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85060691314&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-3311-2_11
DO - 10.1007/978-1-4939-3311-2_11
M3 - Chapter
AN - SCOPUS:85060691314
T3 - Food Engineering Series
SP - 311
EP - 333
BT - Food Engineering Series
PB - Springer
ER -