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2011 | OriginalPaper | Buchkapitel

11. Manothermosonication for Microbial Inactivation

verfasst von : Santiago Condón, Pilar Mañas, Guillermo Cebrián

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

Ultrasound is one of the new technologies of microbial inactivation that has been suggested as an alternative to heat treatments. Despite the improvement of current ultrasound generators some data indicate that the germ-killing efficacy of the process is relatively low under atmospheric pressure and room temperature. Therefore most investigators have tried to improve the efficacy of the process, either by increasing cavitation intensity or by designing combined processes to enhance the lethal effect. This chapter reviews the accumulated knowledge in the last 15 years concerning the microbial lethal efficacy of ultrasonic waves under pressure at room temperatures (manosonication, MS) as well as at mild temperatures (manothermosonication, MTS). The chapter focuses on the microbial MS/MTS resistance and inactivation kinetics, on the effect of physical parameters on the lethality of the treatment and on its control. The mechanisms of action and the possibilities to design combined processes are also discussed.

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Vorheriges Kapitel Engineering Food Ingredients with High-Intensity Ultrasound

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Titel: Manothermosonication for Microbial Inactivation
verfasst von: Santiago Condón
Pilar Mañas
Guillermo Cebrián
Verlag: Springer New York
Buch: Ultrasound Technologies for Food and Bioprocessing
Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright-Jahr: 2011
DOI: https://doi.org/10.1007/978-1-4419-7472-3_11