Power ultrasound and its applications in food processing / Gulcin Yildiz, Gökçen Yıldız, editors.

Format:

Book

Contributor:

Yildiz, Gulcin, editor.

Yıldız, Gökçen, editor.

Series:

Food science and technology (Academic Press)

Food Science and Technology Series

Language:

English

Subjects (All):

Food industry and trade.

Ultrasonic waves--Industrial applications.

Ultrasonic waves.

Physical Description:

1 online resource (146 pages)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, Inc., [2023]

Summary:

This book includes seven chapters about power ultrasound and its applications in food processing. Chapter One describes the application of ultrasound technology in refining vegetable oils. Chapter Two provides data related to the effect of ultrasound pre-treatment in drying food. Chapter Three presents the effect of sonication treatment on the quality properties of apple-carrot juice. Chapter Four summarizes the ultrasound-assisted extraction of pectin from tropical fruit by-products. Chapter Five discusses the value-added ultrasound technology assuring the safety of seafood. Chapter Six details the comparison of antioxidants and ultrasound treatment on the color, enzymatic browning and bioactive compounds of fresh-cut radishes. Chapter Seven highlights the comparative analysis of ultrasonic probe and water bath systems on the functional properties of whey protein isolate.

Contents:

Intro

Contents

Preface

Chapter 1

Applications of Ultrasound in Refining Vegetable Oil

Abstract

Introduction

Principle and Application Methods of Ultrasound

Ultrasound Applications in the Refining of Raw Vegetable Oils

Removal of Sticky Substances (Degumming)

Deacidification

Bleaching

Conclusion

References

Chapter 2

Ultrasound Pre-Treatment in Food Drying

Ultrasound (Ultrasonic Sound Waves)

Ultrasound System

Usage Areas of Ultrasonic Sound Waves in the Food Industry

Acoustic Drying

Osmotic Drying and Ultrasonic Sound Waves

Drying with Hot Air and Ultrasonic Sound Waves

Spray Drying and Ultrasonic Sound Waves

Freeze Drying and Ultrasonic Sound Waves

Infrared Drying and Ultrasonic Sound Waves

Chapter 3

The Effect of Sonication Treatment on the Quality Properties of Apple-Carrot Juice

Material and Method

Material

Chemicals

Treatments and Apple-Carrot Juice Production

Methods

Microbiological Analyzes

Total Mesophilic Aerobic Bacteria Count

Total Yeast and Mold Count

Determination of Soluble Solids ( Brix)

Determination of pH

Determination of Titratable Acidity

Extraction for Total Phenolic Content and Antioxidant Capacity

Determination of Total Phenolic Content

Determination of Antioxidan Capacity

Determination of Total Carotenoids

Determination of Ascorbic Acid

Determination of Hydroxymethyl furfural (HMF)

Determination of Browning Index

Color Measurement

Sensory Analysis

Statistical Analysis

Results and Discussion

Changes in Total Aerobic Bacteria and Yeast-Mold Counts during Storage

Brix, pH, Titratable Acidity

Total Phenolics, Antioxidant Capacity, Total Carotenoids, Ascorbic Acid and HMF.

Color Attributes and Browning Index (L*, a*, b*, ΔE)

Acknowledgment

Chapter 4

Ultrasound-Assisted Extraction of Pectin from Tropical Fruit By-Products

Chemical Structure

Source of Pectins

Extraction of Pectin

Biological Activities of Pectin

Final Remarks

Chapter 5

Value Added Ultrasound Technology - Assuring Safety of Seafood

Extraction Of Lipids, Carotenoids and Other Marine Compounds by Ultrasound

An Overview of the Application of Emerging Technologies in the Bio-Marine Food Sector

Ultrasound Processing

Lower Power Ultrasound

High Power Ultrasound

Ultrasound Measurement Techniques

Possible Applications in Fish Processing

Composition

Enzyme Activity

Microbes And Ultrasonication

Drying

Freezing

Brining

Extraction by Ultrasound

Other Applications

Challenges with Ultrasound Application

Regulations on the Use of Emerging Technologies in Bio-Marine Food Products

Need for Innovative and Emerging Technologies in the Bio-Marine Food Sector

Pulsed Electric Fields for the Extraction of Proteins and Carbohydrates from Marine Resources

Supercritical Fluid Extraction of Lipids, Carotenoids, and Other Compounds from Marine Sources

Microwave-Assisted Extraction of Proteins and Carbohydrates from Marine Resources

Microwave-Assisted Extraction of Lipids, Carotenoids, and Other Compounds from Marine Resources

Extraction of High-Value Compounds from Marine Biomass via Ionic Liquid-Based Techniques

Application of Pressurized Liquids to Extract High-Value Marine Compounds

Application of Plasma Technologies for Food Preservation

Chapter 6.

Comparison of Antioxidants and Ultrasound Treatment on the Color, Enzymatic Browning and Bioactive Compounds of Fresh-Cut Radishes

Materials and Methods

Preparation of Samples

PPO Activity and PME Activity

Ascorbic Acid Content (AAC, Vitamin C)

Sample Extraction

Total Phenolic Content (TPC) and Antioxidant Capacity (ATC)

Enzymatic Activity (PPO and PME)

Bioactive Compounds

Chapter 7

Comparative Analysis of Ultrasonic Probe and Water Bath Systems on the Functional Properties of Whey Protein Isolate

WPI Sample Preparation and HIU Treatment

Protein Solubility

Particle Size and Turbidity

Surface Hydrophobicity (Ho)

Free Sulfhydryl Group (Free SH) Measurement

Interfacial Properties

Scanning Electron Microscope (SEM)

Solubility

Free Sulfhydryl Groups

Index

About the Editors

Blank Page

Blank Page.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: Yildiz, Gulcin Power Ultrasound and Its Applications in Food Processing

ISBN:

9798886977103

OCLC:

1373828368