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2011 | OriginalPaper | Buchkapitel

3. Ultrasound Applications in Food Processing

verfasst von : Daniela Bermúdez-Aguirre, Tamara Mobbs, Gustavo V. Barbosa-Cánovas

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.

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Vorheriges Kapitel Acoustic Cavitation

Nächstes Kapitel The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes

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Titel: Ultrasound Applications in Food Processing
verfasst von: Daniela Bermúdez-Aguirre
Tamara Mobbs
Gustavo V. Barbosa-Cánovas
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_3