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Ultrasonic Decontamination and Process Intensification

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Emerging Food Processing Technologies

Part of the book series: Methods and Protocols in Food Science ((MPFS))

Abstract

Ultrasound is a versatile technology and has been successfully applied in several food processes including extraction, drying, decontamination, brining, mixing and homogenization, emulsification, freezing, thawing, and cutting of foods. High-power ultrasound can induce physical and chemical changes in the biological matrices due to mechanical, cavitational, and thermal effects. This chapter outlines the method and protocols employed in application of ultrasound for food applications. In particular, operation of contact and non-contact-type ultrasound systems with a main focus on microbial decontamination and process intensification (mainly brining of meat) is described in details. Various protocols for measuring ultrasonic process-product interactions including estimation of hydrogen peroxide and oxidation products are also discussed. Furthermore, methods evaluating antimicrobial effectiveness are described in detail.

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Author information

Authors and Affiliations

  1. Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany

    Shikha Ojha & Oliver K. Schlüter

  2. Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida, Malta

    Jefferson de Oliveira Mallia, David Spiteri & Vasilis Valdramidis

  3. Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy

    Oliver K. Schlüter

Authors
  1. Shikha Ojha
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  2. Jefferson de Oliveira Mallia
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  3. David Spiteri
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  4. Vasilis Valdramidis
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  5. Oliver K. Schlüter
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Correspondence to Shikha Ojha .

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Editors and Affiliations

  1. Department of Food Science, National **tung University of Science and Technology, **tung, Taiwan

    Mohsen Gavahian

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Ojha, S., de Oliveira Mallia, J., Spiteri, D., Valdramidis, V., Schlüter, O.K. (2022). Ultrasonic Decontamination and Process Intensification. In: Gavahian, M. (eds) Emerging Food Processing Technologies. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2136-3_8

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  • DOI: https://doi.org/10.1007/978-1-0716-2136-3_8

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2135-6

  • Online ISBN: 978-1-0716-2136-3

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