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Study of Ice Cream Freezing Process after Treatment with Ultrasound
Abstract
Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time after treatment with ultrasound (20 KHZ) was studied. Results were shown that ultrasound is beneficial power to ice cream freezing process and it can be shorten the Freezing process time. Also be lead to product of better quality of ice cream e.g. reducing crystal size and preventing incrustation of freezing surface.
... Currently, there is much research on which ultrasound can be used in ice cream production. For instance, during the freezing process, ultrasound may enhance the nucleation rate and the rate of crystal growth, which contribute to decreasing the ice crystal size and freezing time [15,[17][18][19]. On the other hand, the influence of used ultrasound homogenization in milk ice cream and the changes during the creation of the ice crystal structure still require additional research. ...
... The effect of ultrasound homogenization may be explained by the violent collapse of bubbles, which initiate the ice nucleation by creating local zones of high pressure in a very short time. Moreover, the force generated by the collapse of cavitation bubbles is able to fragment bigger ice crystals into smaller ones [15,18,37]. Therefore, ultrasound homogenization might be more effective in comparison with traditional homogenization. ...
... The research by Kamińska-Dwórznicka et al. [19] also showed that using ultrasound (the frequency of 21.5 Hz) during freezing also contributed to the lower diameter of ice crystals for mango sorbet, of less than 10 µm. Moreover, in research by Mortazavi and Tabatabaie [18], the effect of ultrasound shortened the freezing time and at the same increased the overrun of ice cream, which improved the sensory of the final product. Additionally, Islam et al. [39] proved that ultrasound effectively triggered ice nucleation and minimized the size of the ice crystals in mushrooms. ...
This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.
... However, quick freezing processes imply higher energy and economic costs. US technology promises to improve mass and energy transfer in processes, reducing costs [4,9]. During "sonocrystallization", US is able to change the crystal habit, crystal size distribution as well as promote or prevent coalescence processes [10,11]. ...
... Most of the UAF studies describe the application of ultrasound in solid food technology [3,5,[11][12][13][14][15] or examine how US treatment before freezing could affect the ice cream ingredients [9,[16][17][18]. To the best of our knowledge, the effect of ultrasound application during ice cream production has not been studied yet. ...
... While freezing in US-assisted equipment (US-assisted cryostat), a visible differenc in effective freezing time was noticed; however, not for all of the samples and types of US treatments (Figures 3 and 4). As observed for the stabilized samples (Figure 3), th chopped operation of US at both 21.5 and 40 kHz frequency allowed for reducing the ef fective freezing time by 32.5% (8.1 ± 0.5 for the CS21cho sample vs. 12.1 for the CS sample) This was already proven for milk ice cream after treatment with 20 kHz US-there was 35% of total freezing time reduction [9]. This effect was also observed during the US freez ing of solid products [10,15,27], for example chicken breast freezing [3], when the tim reduction was over 15%. ...
In this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in comparison to conventional freezer freezing, on freezing course and created crystal structure, was studied. The scope of work included the preparation of a sorbet mixture prepared on the basis of frozen mango fruit with the addition of locust bean gum (LBG), guar gum and a commercial mix of carrageenan without the addition of stabilizers, and freezing it using a conventional freezer and ultrasound-assisted freezing equipment, with variable operating parameters (21.5 kHz and 40 kHz—continuous or chopped mode). Then, the freezing time and the crystal structure of the frozen samples (a microscopy analysis) were examined. US-assisted freezing reduced the time of the process for stabilized samples of the sorbet. It was also proven that, proper stabilization with the combination of US treatment results in the formation of favorable crystal structure. Stabilized sorbet subjected to US action at a frequency of 21.5 kHz in chopped mode was characterized by the most uniform crystal structure, consisting of crystals with the smallest diameters among all the tested samples; the equivalent diameter was 9 µm, while for the stabilized control it was 25 µm.
... Generally, the improvement of ice crystallization by the means of sonication is based on the following phenomena (Chow et al., 2005;Islam et al., 2017;Mortazavi & Tabatabaei, 2008;Zhu et al., 2020;Zhu, Chen, et al., 2018;: ...
... It is therefore ambiguous whether or not cavitation (stable or transient) is a prerequisite for the sonocrystallization of ice. Nonetheless, it is widely assumed that cavitation bubbles can become ice crystal nuclei and collapsing bobbles increase the nucleation temperature during freezing comparing with freezing without the use of ultrasound (Chow et al., 2005;Mortazavi & Tabatabaei, 2008). With an increase in nucleation temperature, the supercooling becomes lower . ...
... As was explained above, cavitation bubbles that oscillate around their stable sizes cause motion of fluid (microstreaming) that increases heat and mass transport and thus enhances the nucleation stage. Both of these phenomena (the shock wave produced by collapsing cavitation bubbles and acoustic microstreaming) increase the freezing rate (Mortazavi & Tabatabaei, 2008;Zhu et al., 2020) and influence both primary and secondary nucleation. Moreover, ultrasound may fragment ice crystals, limiting their size and unifying their distribution, which improves the secondary nucleation (Chow et al., 2005). ...
This chapter presents the mechanism of the enhancement of freezing by means of ultrasound (US). It has been demonstrated that the effects of US are a rather complex issue. In theory, ultrasound creates cavitation bubbles throughout the volume of the product, which promotes nucleation of the ice and crushes the crystals already present in food. They can also enhance convective heat transfer to the cooling media, thereby accelerating freezing. Moreover, it has been shown that ultrasound reduces the degree of supercooling before nucleation in frozen food. Additionally, numerous experimental studies indicate that ultrasound assisted freezing is a good method to achieve homogenous crystallizations, reduce the deteriorating effect of freezing on food, and thus improve quality after thawing.
... Generally, the improvement of ice crystallization by the means of sonication is based on the following phenomena (Chow et al., 2005;Islam et al., 2017;Mortazavi & Tabatabaei, 2008;Zhu et al., 2020;Zhu, Chen, et al., 2018;: ...
... It is therefore ambiguous whether or not cavitation (stable or transient) is a prerequisite for the sonocrystallization of ice. Nonetheless, it is widely assumed that cavitation bubbles can become ice crystal nuclei and collapsing bobbles increase the nucleation temperature during freezing comparing with freezing without the use of ultrasound (Chow et al., 2005;Mortazavi & Tabatabaei, 2008). With an increase in nucleation temperature, the supercooling becomes lower . ...
... As was explained above, cavitation bubbles that oscillate around their stable sizes cause motion of fluid (microstreaming) that increases heat and mass transport and thus enhances the nucleation stage. Both of these phenomena (the shock wave produced by collapsing cavitation bubbles and acoustic microstreaming) increase the freezing rate (Mortazavi & Tabatabaei, 2008;Zhu et al., 2020) and influence both primary and secondary nucleation. Moreover, ultrasound may fragment ice crystals, limiting their size and unifying their distribution, which improves the secondary nucleation (Chow et al., 2005). ...
Ultrasound is one of the most often investigated nonconventional technologies applied to enhance drying progress. The existing literature proves that ultrasound can be used to accelerate the process, reducing drying time and decreasing energy consumption. Shorter exposure to elevated temperature during water removal provides a better quality of product, expressed as both physical and chemical properties. Moreover, ultrasound treatment itself can participate in the modification of some quality parameters, due to the mechanisms that it provokes during pretreatment. On the other hand, the complexity of the phenomena and processes that can be induced in the food matrix by sonication is one of the biggest challenges for food scientists and engineers. Based on the results presented and discussed in this chapter, it seems that ultrasound application, when it aims towards drying improvement, requires optimization not only for each individual raw material but also for each specific process. This situation can be considered as a drawback and benefit alike since it opens multiple ways of ultrasound utilization for water removal enhancement.
... Generally, the improvement of ice crystallization by the means of sonication is based on the following phenomena (Chow et al., 2005;Islam et al., 2017;Mortazavi & Tabatabaei, 2008;Zhu et al., 2020;Zhu, Chen, et al., 2018;: ...
... It is therefore ambiguous whether or not cavitation (stable or transient) is a prerequisite for the sonocrystallization of ice. Nonetheless, it is widely assumed that cavitation bubbles can become ice crystal nuclei and collapsing bobbles increase the nucleation temperature during freezing comparing with freezing without the use of ultrasound (Chow et al., 2005;Mortazavi & Tabatabaei, 2008). With an increase in nucleation temperature, the supercooling becomes lower . ...
... As was explained above, cavitation bubbles that oscillate around their stable sizes cause motion of fluid (microstreaming) that increases heat and mass transport and thus enhances the nucleation stage. Both of these phenomena (the shock wave produced by collapsing cavitation bubbles and acoustic microstreaming) increase the freezing rate (Mortazavi & Tabatabaei, 2008;Zhu et al., 2020) and influence both primary and secondary nucleation. Moreover, ultrasound may fragment ice crystals, limiting their size and unifying their distribution, which improves the secondary nucleation (Chow et al., 2005). ...
For many years, conventional methods, most importantly pasteurization, have been essential tools for beverage processing in order to eradicate food spoilage microorganisms, reduce enzymatic activity, and extend shelf life; however, these conventional methods also cause unfavorable changes in product quality, particularly deterioration of bioactive components. Nowadays, with advances in technology, researchers are investigating novel ways to preserve the nutritional, sensory, and other health-related qualities of beverages. Particularly in processed beverages, consumers search for additive-free and minimally processed products. Alternative methods of pasteurization have gained relevance in the food industry, with the challenge being their design and process optimization. Ultrasound is a novel and viable technique that has potential, due to flexibility in its design and ease to optimize according to the food product, to replace conventional thermal processing. This mild temperature treatment does not denature the vitamins, polyphenols, antioxidants, and phytochemicals; as a result, the new product is wholesome, healthy, safer, and nutritious, with improved shelf life and increased nutritional content.
... Recent publications using power ultrasound applied in icecream [21], apple [16,22], potato [23,24], dough [19], mushroom [25], broccoli [26,27], strawberries [28], lotus root [29] and radish [16,30] samples mentioned that cavitation bubbles by sonication application had an impact on ice nucleation and enhanced the food freezing. It is clear from the literature that cavitation generated by ultrasound (US) can accelerate the nucleation process during freezing. ...
... Comparable observations on improvements of the freezing process were made with previous works where direct sonication treatments during freezing were done. The enhancement was observed due to decreasing mass and heat transfer resistance at the solidliquid boundary [6,7,21,49]. Similarly, a previous study performed on ice-cream freezing with an application of US (20 kHz) for 20 min reported that there was a reduction of freezing time about 35% [21]. ...
... The enhancement was observed due to decreasing mass and heat transfer resistance at the solidliquid boundary [6,7,21,49]. Similarly, a previous study performed on ice-cream freezing with an application of US (20 kHz) for 20 min reported that there was a reduction of freezing time about 35% [21]. The current method of indirect US treatment offers no direct contact of the US in the product. ...
The impact of in-situ CO2 nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create nano-bubbles within the carbonated food samples, and the changes in temperature for 90 min of each food were recorded as a freezing curve. The time for onset of nucleation of control soft serve mix was halved in samples with 2000-ppm CO2 due to the presence of nano-bubbles. Likewise, the nucleation time for milk with and without nano-bubbles at the same CO2 concentration of 2000 ppm was 7.9 ± 0.1 and 2.8 ± 0.8 min, respectively. The generation of CO2 nano-bubbles from 2000-ppm CO2 level in 10 oBx apple juice displayed −9.3 ± 0.3 °C nucleation temperature while the control one had −11.7 ± 0.9 °C.
... In yoghurt technology, HIU applications are used to improve homogenization efficiency by reducing milk fat globule size (Riener et al., 2009;Sfakianakis, Topakas, & Tzia, 2015;Wu, Hulbert, & Mount, 2001), to increase viscosity and water holding capacity by reducing syneresis (Bosiljkov et al., 2012;Riener, Noci, Cronin, Morgan, & Lyng, 2010;Sfakianakis et al., 2015), to improve gel strength and firmness by increasing the coagulation properties of whey proteins (Riener et al., 2009;Zhao et al., 2014), to reduce fermentation time by improving lactose hydrolysis, and to stimulate probiotic bacteria (Nguyen, Lee, & Zhou, 2009;Ojha et al., 2017). In ice cream technology, HIU is used to reduce ice crystal size, decrease freezing time, and prevent incrustation on cold surfaces (Mortazavi & Tabatabaie, 2008). ...
... The amount of small ice crystals is very important for the cooling effect, as well as the smooth and creamy mouthfeel of ice cream. Therefore, control of the crystallization process and the amount, size, and distribution of ice crystals are important factors for both a desirable product and improved shelf life (Hartel et al., 2017;Mortazavi & Tabatabaie, 2008). Ice crystallization occurs in two steps: nucleation and crystal growth. ...
... The violent collapse of these bubbles can generate high super-cooling degrees which initiate ice nucleation by creating local zones of high pressure (≥5 GPa) in a very short time, such as nanoseconds Hu et al., 2013;Kiani et al., 2011;Tao & Sun, 2015). Additionally, the force generated by collapse of cavitation bubbles is so strong that it results in fragmentation of existing ice crystals, creating smaller ones (Chow, Blindt, Chivers, & Povey, 2005;Hu et al., 2013;Mortazavi & Tabatabaie, 2008). ...
Background: The use of alternative technologies has recently gained significant importance in the food industry due to the new consumer trends for the novel food processing methods that minimize processing, increase quality, improve processing effectiveness and efficiency, and provide food safety while extending shelf life. Ultrasound has emerged as an innovative technology in the food industry because it is relatively cheap, simple, fast, non-toxic, environmentally friendly, and energy saving. High-intensity ultrasound (HIU) causes physical, mechanical, and chemical changes in the material because of the acoustic cavitation, which provides high temperature and pressure by collapsing the microbubbles. Scope and approach: This study summarizes the major applications and important advantages of HIU in yoghurt and ice cream production, including research findings. Key findings and conclusions: In yoghurt technology, HIU can be utilized to improve homogenization and emulsification by reducing milk fat globule size, to increase viscosity and water holding capacity by reducing syneresis, to enhance gel strength and firmness by increasing coagulation properties of whey proteins, to reduce fermentation time by improving lactose hydrolysis, and to stimulate probiotic bacteria. In ice cream technology, certain benefits can be achieved by HIU application during the freezing process, such as reducing ice crystal size, decreasing freezing time, and preventing incrustation on the freezing surface.
... The reason for this result could be the even distribution of heat throughout the product, caused by microturbulence in the coolant that create a mixing effect. Moreover, cavitation effects contribute to the disintegration of air bubbles, which hinder heat conduction and effective freezing [21]. Their removal by ultrasonic waves allows for this process to be accelerated. ...
... This effect can be explained by the different water content of the ice cream mixes and totally different basal ingredients with a higher fat content. The presence of fat globules in milky ice cream and air bubbles pressed into the mixture during preparation could influence the heat transfer of the freezing process that is US-assisted, which was also already confirmed in the previous study [21][22][23]. ...
In this study, the effect of ultrasound-assisted freezing with frequencies of 21.5 and 40 kHz, and a power of 2.4 kW in the chopped mode of milk ice cream in comparison to a standard freezer on the freezing course and formed crystal structure was examined. The first part of the research included the preparation of an ice cream mixture on the basis of skimmed milk with the addition of an emulsifier, locust bean gum, xanthan gum, ι-carrageenan and a reference mixture without stabilizer addition. Ultrasound-assisted freezing shortened the processing time of both stabilized and non-stabilized ice cream. Stabilized samples of milk ice cream exposed to ultrasound (US) at a frequency of 21.5 kHz were characterized by the most homogeneous structure, consisting of crystals with the smallest diameters among all of the tested samples, the size of which, after 3 months of storage at −18 °C, was 7.8 µm (for the reference sample, it was 14.9 µm). The ice recrystallization inhibition (IRI effect) in the samples after US treatment with a frequency of 40 kHz was also observed, regardless of the addition of stabilizers, which may suggest that sonication with these parameters could replace or limit the addition of these substances.
... Ultrasound (US) treatment of the supercooled medium is believed to enhance crystallisation in the system. Mortazavi and Tabatabaie (2008) reported producing a better quality product, reducing ice crystal size, and preventing ice coating during the ice cream freezing process with 20 kHz US treatment. Besides this, no literature to date has been found on the US treatment during ice cream manufacture. ...
... The lower score for sonicated ice cream also suggests that low power US is also able to produce desirable ice cream characteristics. The results obtained in this study are comparable with the findings of Mortazavi and Tabatabaie (2008). Due to the icy sensation of the control sample, they were the hardest to chew while carbonated soft-serve was softer to bite and quick to melt in the mouth. ...
The effect of CO2 dissolution (2000 ppm) on the churning, melting, textural, and sensory properties of soft-serve ice cream was investigated. Ultrasound vibration was applied before churning through a transducer flanged beneath the ice cream mix vessel (at 5 oC) to create CO2 micro/nanobubbles in the carbonated samples. The ice cream mix (28.5% total solids) with 2000 ppm CO2 and 60 s ultrasound treatment displayed significantly higher overrun values (∼88%) than the controls (no treatments ∼26%; sonicated only ∼46%). The churning time for the carbonated samples (∼52 min) was much lower than the non-carbonated samples (∼65 min). The melting rate of carbonated soft-serve (∼1.5 g min⁻¹) was lower than that of the untreated ice cream (2.43 g min⁻¹). The carbonated and sonicated soft-serve was the softest among all. Evaluation by a consumer panel showed that soft-serve churned with dissolved CO2 and ultrasound treatment significantly improved the overall sensory properties.
... This clearly indicates that the UP is effective in lowering the salt concentration of product water for treating low to high feed concentrations. The trend of product quality results was found to be in agreement with the previous experimental investigations conducted by Li et al. [62] and Mortazavi and Tabatabaie [63]. Throughout the tests, the crystal layer was not formed on the bottom heat transfer surface of the crystallizer, when compared with the previous experiments with other experimental setups. ...
... This clearly indicates that the water recovery ratio was inversely proportional to the amplitude. This trend observation has been presented in earlier studies conducted by Li et al. [62] and Mortazavi and Tabatabaie [63]. A noticeable decrease in water recovery ratio was also observed as the salt concentration increased. ...
The separation performance of solid layer freeze crystallization (SLFC) processes for desalting saline waters under the influences of end-point temperature, cooling rate, feed concentration, and agitation rate was investigated. The investigated SLFC processes are static freeze crystallization (SFC) and three different types of dynamic freeze crystallization (DFC) systems agitated by bubbling process (BP), a mechanically stirred system (MSS), and an ultrasonic process (UP). The NaCl feed solution concentrations used were 0.5, 3.5 and 7 wt%. The SFC system was able to achieve the maximum salt rejection of 3.12%, 14.10%, and 14.26% for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by BP achieved 50.34%, 30.70%, and 19.90% maximum salt rejection for feed salin-ities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by MSS achieved 70.20%, 37.30%, and 14% maximum salt rejection for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by UP was able to achieve the maximum salt rejection of 84%, 34%, and 28% for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The experimental results were encouraging and may be used to develop a hybrid system combining the membrane based process (such as reverse osmosis or forward osmosis technology) with the most suitable SLFC system, on a pilot scale, for further research and development.
... One of the main quality characteristics of ice cream is texture and taste directly influenced by ice crystal size. Mortazavi and Tabatabai (2008) managed to obtain sonicated ice cream with flavor and texture better than the control sample. More literature data also present a positive influence of sonication on sensorial and textural qualities of ice cream (Chow, Blindt, Chivers, & Povey, 2003;Mortazavi & Tabatabai, 2008). ...
... Mortazavi and Tabatabai (2008) managed to obtain sonicated ice cream with flavor and texture better than the control sample. More literature data also present a positive influence of sonication on sensorial and textural qualities of ice cream (Chow, Blindt, Chivers, & Povey, 2003;Mortazavi & Tabatabai, 2008). ...
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics.
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.
... The same authors highlighted that the reduction of the overrun occurred due to the degassing effect of ultrasound cavitation can be surpassed by either increasing the percentage of the incorporated air or the operating freezer pressure. Mortazavi and Tabatabaie (2008) reported that the exposure of ice cream mixes to acoustic treatment (up to 60 min at 20 kHz) prior to ageing was accompanied by a significant reduction of the ice cream freezing time from 20 to 12 min. A 20 min ultrasonication of the ice cream mixes was found to minimize the formation of off-flavors, maximize consumer acceptability and overrun values of the finished frozen products. ...
... A 20 min ultrasonication of the ice cream mixes was found to minimize the formation of off-flavors, maximize consumer acceptability and overrun values of the finished frozen products. The enhanced air incorporation observed in the case of sonicated ice cream systems was attributed to occurrence of compression-rarefaction cycles leading to the formation of cavitation air cells (Mortazavi & Tabatabaie, 2008). Similarly, Jambrak et al. (2012) while investigating the colligative properties and whipping ability of ultrasound treated ice cream mixes reported that the prolonged sonication of ice cream results in improved air incorporation and induces a significant depression of the freezing point temperature. ...
... This clearly indicates that the UP is effective in lowering the salt concentration of product water for treating low to high feed concentrations. The trend of product quality results was found to be in agreement with the previous experimental investigations conducted by Li et al. [62] and Mortazavi and Tabatabaie [63]. Throughout the tests, the crystal layer was not formed on the bottom heat transfer surface of the crystallizer, when compared with the previous experiments with other experimental setups. ...
... This clearly indicates that the water recovery ratio was inversely proportional to the amplitude. This trend observation has been presented in earlier studies conducted by Li et al. [62] and Mortazavi and Tabatabaie [63]. A noticeable decrease in water recovery ratio was also observed as the salt concentration increased. ...
The separation performance of solid layer freeze crystallization (SLFC) processes for desalting saline waters under the influences of end-point temperature, cooling rate, feed concentration, and agitation rate was investigated. The investigated SLFC processes are static freeze crystallization (SFC) and three different types of dynamic freeze crystallization (DFC) systems agitated by bubbling process (BP), a mechanically stirred system (MSS), and an ultrasonic process (UP). The NaCl feed solution concentrations used were 0.5, 3.5 and 7 wt%. The SFC system was able to achieve the maximum salt rejection of 3.12%, 14.10%, and 14.26% for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by BP achieved 50.34%, 30.70%, and 19.90% maximum salt rejection for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by MSS achieved 70.20%, 37.30%, and 14% maximum salt rejection for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The DFC system agitated by UP was able to achieve the maximum salt rejection of 84%, 34%, and 28% for feed salinities of 0.5, 3.5, and 7 wt%, respectively. The experimental results were encouraging and may be used to develop a hybrid system combining the membrane based process (such as reverse osmosis or forward osmosis technology) with the most suitable SLFC system, on a pilot scale, for further research and development.
... Additionally, numerous studies have attempted to explain the phenomenon of the application of ultrasound in ice cream production. First and foremost, using ultrasound during freezing has many beneficial aspects, such as enhancing the nucleation rate and the rate of crystal growth; therefore, a decrease in the ice crystal size and freezing time may occur [7,8]. Based on the research of Kamińska-Dwórznicka et al. [9], using ultrasound during the freezing of mango sorbet, it was proven that the combination of ultrasound treatment and stabilizers resulted in the formation of a favorable crystal structure, around 9 µm. ...
This study investigated the influence of ultrasound homogenization on the physical properties of milk ice cream mixes. A frequency of 20 kHz and an exposure time of 5 min was applied during the ultrasound homogenization to conduct experiments. Stability, particle size, rheological, and microscopic analyses were performed. Moreover, chosen stabilizers were used such as iota carrageenan or its hydrolyzates in combination with locust bean gum and xanthan gum. All parameters were checked before and after maturation at 4 °C/24 h. Based on the obtained results, it was noticed that the ultrasound homogenization contributed to a lower TSI value, which means that there is better stability during the maturation of milk ice cream mixes. In all of the mentioned samples, the TSI value was around 2 or less. Another pivotal finding connected with the particle sizes showed that simultaneously after and before maturation, the values of median D50 were lower in the samples after the mechanical homogenization than after the ultrasound. The rheological properties showed that all of the samples had pseudoplastic non-Newton behavior on the grounds that the value of the n index was lower than 1. Additionally, the consistency values in samples after the ultrasound treatment were lower than in samples after the mechanical homogenization and did not exceed 0.0018 × 10−3·Pasn after 24 h of maturation.
... En el procesamiento de helados se ha evidensiado que el US mejora el proceso de congelación, la transferencia de calor y masa, mejora la nucleación, reduciendo el tamaño de los cristales de grasa y en la formación uniforme de estos mejorando la textura del producto [14], [30]. Estudios realizados Mortazavi y Tabatabaie [31] mostraron que al aplicar 20 KHz durante 20 min se observó una reducción del 30% en el tiempo de congelación en la fabricación de helados, mejorando la calidad del producto, al evitar las incrustaciones en la superficie de congelación y potencializar la percepción del sabor. ...
El ultrasonido (US) ha presentado ventajas al ser aplicado en el procesamiento de alimentos mejorando notablemente las características y calidad de los productos. Objetivo. La investigación tiene como objetivo evaluar el efecto del ultrasonido a diferentes frecuencias (40 y 80 kHz) durante 30 min en el parámetro de viscosidad y cristalización del helado a base de leche a nivel de laboratorio. Métodos. Para lo cual, se realizó el proceso de elaboración del helado aplicando US (40-80kHz/30min) en la etapa de homogenización. Para la determinación de viscosidad se utilizó una aguja No.4 a velocidad de rotación de 10, 20, 50, 70 y 100 rpm, la medida se realizó sobre 600 mL de muestra. Para la identificación de la cristalización se realizó técnica de microscopia de luz trasmitida a 4X con tinción con verde de malaquita. Resultados. Los resultados del parámetro de viscosidad mostraron que al aplicar US se observó una disminución significativa (p<0.05) respecto a la muestra control, debido probablemente a la cavitación que produce ruptura de los glóbulos de grasa logrando una distribución de tamaño más fina mejorando la textura del producto. La cristalización de las muestras de helado tratadas con US evidencio la disminución significativa (p<0.05) del tamaño del cristal con respecto a la muestra control, debido probablemente a que la cavitación reduce el tamaño del cristal logrando una distribución fina mejorando la textura del producto. Conclusión. Mostrando que el US es una tecnología eficiente y rentable para producir emulsiones estables.
... It may be associated with the size of the ice crystal in the product (Wu et al., 2019). Mortazavi and Tabatabaie (2008) also found that applying low-intensity ultrasound (20 kHz) for 60 min reduces the freezing time of ice cream and forms smaller ice crystals. ...
Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health.
Considering the requirements of sustainable processes, natural ingredients, and healthier products, this review describes
the most recent trends in dairy products, focusing on new ingredients and ultrasound technology. These ingredients include
prebiotics, probiotics, and synbiotics; substitutes for reducing sugar and lipids; and natural preservatives such as nisin. Also,
ultrasounds have been identified as a promising strategy for processing food products since it can increase shelf-life and
enhance sensorial acceptance.
... These characteristics can be modulated by new ice cream processing technologies, which can be exploited to produce ice creams of improved quality possibly with a reduced use of additives. Among these technologies, the most recently studied have been the application of ultrasounds (Tabatabaie and Mortazavi 2008;Akdeniz and Akalın 2019) and hydrostatic pressure (Hayes and Kelly 2003;Huppertz et al. 2011), which both have been demonstrated to affect the quality of the ice cream by modifying its physical structure. ...
Four milk‐based ice cream samples were produced by heating (65°C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5‐min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 μm). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times. The application of vacuum during the heat treatment of the ice mixture affects the overall quality of the final ice cream.
... The technology has been applied to the crystallization of materials such as milk fat, 60 triglyceride oils such as a vegetable oil 61 and ice cream. 62,63 It should also be noted that when ultrasound is used to enhance crystallization of any kind, there is an additional benefit from using ultrasound because it helps to prevent encrustation of crystals on the cooling elements. This ensures efficient heat transfer throughout the cooling process. ...
This multi-authored book is edited by an expert in the field and includes chapters from international contributors. It is fully cross disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.
... It is suitable for pharmaceuticals as well as high-value food products. Ultrasound is being used to crystallize food products such as triglyceride oils [90], milk fat [111], ice cream [117]. The additional advantage of ultrasound is that it allows for the prevention of crystal encrustation on cooling elements and ensuring the heat process during cooling [194]. ...
The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomenon and mass transfer enhancement. It is considered to be an emerging and promising technology and has been applied efficiently in food processing industry for several processes such as freezing, filtration, drying, separation, emulsion, sterilization, and extraction. Various researches have opined that ultrasound leads to an increase in the performance of the process and improves the quality factors of the food. The present paper will discuss the mechanical, chemical and biochemical effects produced by the propagation of high intensity ultrasonic waves through the medium. This review outlines the current knowledge about application of ultrasound in food technology including processing, preservation and extraction. In addition, the several advantages of ultrasound processing, which when combined with other different technologies (such as microwave, supercritical CO2, high pressure processing, enzymatic extraction, etc.) are being examined. These include an array of effects such as effective mixing, retention of food characteristics, faster energy and mass transfer, reduced thermal and concentration gradients, effective extraction, increased production, and efficient alternative to conventional techniques. Furthermore, the paper presents the necessary theoretical background and details of the technology, technique, and safety precautions about ultrasound.
... A study by Mortazavi and Tabatabai [226] showed that 20-min pulsed ultrasonication of ice creams resulted in the best sensory flavor, texture, and mouthfeel evaluations. Similarly, Chandrapala and Leong [196] emphasized that one possible concern when using HIU to separate milkfat is the potential for fat oxidation (i.e., lipolysis). ...
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
... For high-value food products as well as pharmaceuticals, ultrasonic freezing is suitable. Ultrasound has been applicable in the crystallization of food products such as triglyceride oilsvegetable oils [29], ice cream [30], and milk fat [31]. Ultrasound also provides an additional benefit as it enables the prevention of encrustation of the crystals on elements of cooling, thus, ensuring proper transfer of heat throughout the process of cooling [32]. ...
Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.
... US induced cavitation can help enhance ice-nucleation by minimizing ice encrustation on the ice-cream freezer wall, and microstreaming can improve heat and mass transfer. Mortazavi and Tabatabaie (2008) investigated the effect of ultrasound (20 kHz) on ice-cream freezing process time. Results were shown that ultrasound can shorten the freezing process time for ice-cream by about 65% compared to conventional freezing method. ...
Freezing is one of the oldest and most widely used methods for food preservation. The growing trend of the frozen food industry has fueled the need for new technologies for improving freezing process efficiency and its cost, incorporation of new technologies to assist with improved freezing for better quality retention and improvement of microbial quality. In this chapter we have tried to provide a comprehensive review on the developments in emerging technologies for food freezing.
... There are numerous reports in the literature on the benefits of ultrasound in frozen foods such as potatoes (Comandini et al., 2013), mushrooms (Islam et al., 2015), strawberries (Cheng et al., 2014) and ice-creams (Mortazavi and Tabatabaie, 2008). In all these applications, low frequency ultrasonic (20 and 35 kHz) application resulted in a decrease in freezing time (e.g., by 35% for ice creams, 50% for mushrooms, 80% for strawberries and 85% for potatoes). ...
Membrane processing and crystallization are common separation technologies that are widely used to recover, extract and purify food materials. A literature review is provided in this chapter, to highlight the role of ultrasound in mitigating fouling in membrane processing, as well as improving product quality, separation efficiency and repeatability in crystallization processes. Typical examples of ultrasound-assisted membrane processes include microfiltration and ultrafiltration of fruit juices, whey and milk. Sonocrystallization has been mainly studied for the formation of ice, salts, sugars, and lipids in food processing. To minimize energy consumption, ultrasound at low frequency with optimal intensity should be selected to avoid membrane damage and changes to physicochemical properties of food materials.
... Processing at high frequencies (>1,000 kHz), a nondestructive range of US, has been shown to separate milk fat into fractions containing different-sized droplets (Leong et al., 2014(Leong et al., , 2016 and improve the creaming properties of recombined milk (Juliano et al., 2011). Studies using low frequencies (20 to 40 kHz) have reported that US improved the degassing of skim milk (Villamiel et al., 2000), the heat stability of whey proteins , the solubility of concentrated milk (Zisu et al., 2013;Yanjun et al., 2014), and ice cream production and quality (Mortazavi and Tabatabaie, 2008). Ultrasonication was also reported to be effective in reducing bacterial populations (Feng et al., 2008;Drakopoulou et al., 2009), including pathogens and spoilage bacteria in milk (Villamiel and De Jong, 2000b;Cameron et al., 2009;Chouliara et al., 2010). ...
Innovative processing technologies, such as ultrasonication, can change the properties of milk, allowing for the improvement or development of dairy foods. Yet taking bench-scale equipment to pilot plant scale has been challenging. Raw milk, standardized to 3% fat and warmed to inlet temperatures of 42 or 54°C, was exposed to continuous, high-intensity, low-frequency ultrasonication (16/20 kHz, 1.36 kW/pass) at flow rates of 0.15, 0.30, and 0.45 L/min that resulted in resident times within the reaction cell of 6, 3, and 2 min per pass, respectively. Multiple passes (3, 5, and 7, respectively) were required to obtain a total exposure time of 14 to 18 min. Evaluation of fat droplet sizes, enzyme coagulation properties, and microstructure of milk and milk gels, as well as determining compositional and lipid properties, were conducted to determine the potential of the ultrasound system to effectively modify milk. Laser scanning particle sizing and confocal microscopy showed that the largest droplets (2.26 ± 0.13 µm) found in raw milk were selectively reduced in size with a concomitant increase in the number of submicron droplets (0.37 ± 0.06 µm), which occurred sooner when exposed to shorter bursts of ultrasonication (0.45 L/min flow rates) and at an inlet temperature of 54°C. Ultrasound processing with milk entering at 42°C resulted in faster gelling times and firmer curds at 30 min; however, extended processing at inlet temperature of 54°C reduced curd firmness and lengthened coagulation time. This showed that ultrasonication altered protein-protein and protein-lipid interactions, thus the strength of the enzyme-set curds. Scanning electron microscopy revealed a denser curd matrix with less continuous and more irregular shaped and clustered strands, whereas transmission electron microscopy showed submicron lipid droplets embedded within the protein strands of the curd matrix. Processing at inlet temperature of 54°C with flow rates of 0.30 and 0.45 L/min also reduced the total aerobic bacterial count by more than 1 log cfu/mL, and the number of psychrophiles below the limit of detection (10 cfu/mL) for this study. Ultrasonication exposures of 14 to 18 min had minimal effect on the milk composition, fatty acid profiles, and lipid heat capacity and enthalpy. The findings show that this continuous ultrasound system, which is conducive to commercial scale-up, modifies the physical and functional properties of milk under the parameters used in this study and has potential use in dairy processing.
... The application of ultrasound presented both acceleration and inhibition effects on proliferation and viability of probiotic cells [15], as a result of pore formation and cellular damage in the cell membrane [39]. Three types of micro-damage, namely micro-cracks, micro-voids and ruptures, have been identified in cell membranes [40], which are related to the impact on the probiotic growth. ...
High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy products, due to its ability to inactivate pathogenic microorganisms and enzymes. In addition, it can result in physical and chemical alterations in the products and has impact on the probiotic viability and metabolic activity. This review provides an overview of the effects of HIUS on dairy products manufactured with probiotics and prebiotics. Furthermore, it presents perspectives of HIUS application on paraprobiotics and postbiotics products. HIUS has been proven to be a potential technology and its application to fermented dairy products can result in shorter processing time, increased probiotic viability, and products with low lactose content, higher oligosaccharides concentration, less undesirable taste (lower propionic and acetic acids content) and reduced ingredients (no need of prebiotic addition or β-galactosidase inclusion). In cheeses, HIUS can reduce the ripening time and accelerate proteolysis, resulting in products with better sensory, textural and nutritional (bioactive peptides) characteristics. Furthermore, it can change the prebiotic structure, facilitating the access for the probiotics. The impact of the HIUS is highly dependent on the process parameters (frequency, power, processing time, pulse mode and duration), type of probiotic culture and food composition. Therefore, HIUS process parameters must be precisely quantified and controlled. The HIUS can also be applied to the inactivation of probiotic cultures and development of paraprobiotic products or to the improvement in the production of soluble factors (postbiotics) with health effects. Further researches should be conducted to evaluate the efficiency of this methodology in the cases of paraprobiotic and postbiotic products.
... Compared to other freezing methods, ultrasoundassisted immersion freezing (UIF) has several advantages: the technique is chemically non-invasive and does not require direct contact with the product, and the use of UIF does not present legislative difficulties [12]. Although the effect of UIF on the quality of foodstuff has been studied by several researchers, the reports mainly focus on vegetables [13], fruits [12] and ice cream [14]. Moreover, most studies were carried out on the freezing process and freezing rate, while studies on the effect of ...
This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability, and physicochemical properties of common carp (Cyprinus carpio) muscle during frozen storage. UIF samples had smaller ice crystals throughout the storage period than AF and IF samples did, which led to less damage to the muscle tissue. Low-field nuclear magnetic resonance analysis revealed that UIF reduced the mobility and loss of immobilized and free water. The thawing and cooking losses in the UIF samples were significantly lower than those in the IF and AF samples (P < 0.05). The AF samples had a higher shear force (P < 0.05) than UIF and IF samples did at the beginning of storage, and then the shear force reduced rapidly. During the 90–180 days, the shear force of the UIF samples was higher than that of the AF and IF samples (P < 0.05). Decreases in the Tmax and enthalpies were observed for all of the treatments during storage, and the UIF samples had a higher protein thermal stability than AF and IF samples did. The UIF samples showed lower thiobarbituric acid reactive substance and total volatile basic nitrogen values during storage than the AF and IF samples did (P < 0.05). Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles. Overall, UIF was an effective way to inhibit the deterioration of frozen fish during frozen storage.
... Likewise, power ultrasound treatment applied to an anhydrous milk and palm kernel oil modified their microstructure, texture, and melting behavior (Suzuki et al., 2010). Based on these results, sonocrystallization is considered an important technology for the large-scale production of many foods such as milk fat (Martini et al., 2008), triglyceride oils (Arends et al., 2003), and ice cream (Cox et al., 2002;Mortazavi and Tabatabaie, 2008), among others, and is cost-effective and easy to operate. ...
One of the current trends in research and development in the food industry is related to the evaluation of new technologies to generate products that are of higher quality, safer, and more stable, as well as more economic processes with minor environmental impact. One such technology is based on using ultrasound for different purposes: to stabilize quality products or to generate products with new functional properties. In this chapter, the current and future status of the use of ultrasound at the industry level is reviewed. Applications of high- and low-frequency ultrasound are reviewed, and the use of this technology for extraction processes and nutraceutical compound biosynthesis is discussed, proposing this application as an area of opportunity for ultrasound in the development of functional foods.
... For example, if nucleation in a fluid is commenced by applying ultrasound, it is recommended that the power of ultrasound must be greater than 2 W/L of fluid with frequency between 20 to 40 kHz for duration of maximum 5 seconds (Vo et al., 2011;Zheng & Sun, 2006). However, when the ultrasound is applied in fragmentation of crystals, ultrasonic power must be more than 1 W/cm 2 of fluid surface and it should be applied for at least 10 seconds (Mortazavi & Tabatabaie, 2008). ...
The utility of power ultrasound is remarkably increased and its usefulness, particularly in the industrial applications, has been profoundly investigated by the scientists in the last two decades. The energy input via ultrasound is known to considerably improve the yield and the product quality as well as it can facilitate the recovery and purification process of a number of products of different industries. Ultrasound technology is generally used in processing, chilling and preservation of food products because it is a clean and efficient technique. It is also applied for the prediction of the useful lifetime of industrial processes and machine parts as well as in the treatment of waste from different industries like textile, agriculture and tanneries etc. In this review article, the techniques of power ultrasound generation through different methods are highlighted and the developments in the implementation of ultrasound in several industrial procedures are delineated.
... Control of crystallization processes is one of the most important factors affecting the properties of stability and organoleptic properties of frozen products [51], and ice crystals are considered an important component of the last freeze system [52]. Table 2 & Table 3 shows the changes in the speed of melting, shrinking, and sanding, the formation of crystals ices, and the changes that occur in dates added during the measurement of thermal shock, as well as illustrates these qualities after a period of storage temperature (−18˚C) for a period of (60 days). ...
Some of the chemical composition, pH values and Titratable acidity and sensory properties of ice cream made from camel milk and fortified with different kinds of dates were investigated.
It was noted that there is an increase in the ash content, protein content / dry matter, percentage of the Titratable acidity and low values of the PH in samples with added dates compared to the control sample of ice cream. Samples with added dates Debs 5% and control sample recorded the best degrees in taste, color, appearance, and overall acceptability during storage periods, and did not score any significant change in the properties of melting during storage, except when adding date paste AL- khalas of 10% and 10% Debs.
The control sample and sample with added dates molasses 5% recorded the highest general acceptance than the other treatments, Meanwhile, their storage for 60 days did nt have any effect on their acceptability. Ice cream made from camel milk either with or without
the addition of dates was acceptable, acclaimed by the arbitrators and didn’t score any defects.
Legumes and pulses are plant foods, where pulses are a subgroup of legumes from the Leguminosae family and are rich in protein and minerals. They are fundamental sources of nutrition primarily for vegetarian and vegan subjects. Proteins are modified to improve properties such as solubility, dispersibility, wettability, water absorption capacity, oil absorption capacity, and emulsifying property thus increasing the range of application of protein in the food industry. The protein properties are modified by different processing techniques such as physical, chemical, and enzymatic treatments. Several non-thermal treatments have been developed to reduce the impact of thermal treatment on the food components. Ultrasonication is an extensively researched method, which is proven to reduce antinutrient levels, enhance protein digestibility, and thus improve its usage as a key functional ingredient in food products. The application of ultrasound to modify the legume proteins has gained significant interest due to its green processing concept and serves as an alternative to conventional modification techniques to improve or modify the undesirable techno-functional, structural, and physico-chemical properties. The sonication enables controlled modification of physical and chemical properties of proteins and can produce high-quality protein-rich foods. Legumes are rich in protein and are used as a key ingredients in food products such as meat analogues, meatballs, and baby foods. Therefore, it is important to improve undesirable functional properties such as texture, whippability, fat binding, and emulsification to enhance its utilization. This review comprehensively discusses the application of ultrasound treatments in modifying the techno-functional, structural, and physico-chemical properties of legume proteins.
The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)−1]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)−1]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods.
Bu çalışmada ultrason uygulamasının farklı probiyotik laktobasil (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus GG) türlerinin canlılığına etkisini incelenmiştir. Ayrıca, ultrason uygulamasının fermentasyon süresine etkisi de saptanmıştır. Bu amaçla süte önce 15 dk süreyle 400 W ultrason uygulanmış ve kültür ilavesi sonrasında da 5 dk süreyle 100 W ultrason uygulanarak fermentasyon süresi belirlenmiş ve elde edilen yoğurt benzeri probiyotik fermente süt ürününde probiyotik bakteri sayımı gerçekleştirilmiştir. Yapılan incelemeler sonucunda ultrason uygulamasının L. acidophilus ve L. casei ile aşılanan örneklerde fermentasyon süresini kısalttığı ve L. acidophilus, L. casei ve L. rhamnosus GG probiyotik bakterilerinin canlılığını arttırdığı saptanmıştır. Bu sonuçlar, ultrason uygulamasının süt teknolojisinde gelecek vaat ettiğini ve probiyotik fermente süt ürünleri üretiminde kullanılma potansiyeli olduğunu göstermektedir.
The main purpose of this study was to select the appropriate ultrasound parameters that support the freezing process of Bo Chinh ginseng. This process involves placing Bo Chinh ginseng in an open-air environment and ensuring that the transducer does not come into contact with the material. The research results show that the ultrasound power, ultrasound irradiation temperature and intermittency ratio all affect the freezing time, nucleation temperature, color and microstructure of the materials. When the ultrasound continuously operated during the freezing process, at a frequency of 20 kHz, there was a 29.1% reduction in the freezing time at a power level of 100 W as compared to freezing without the help of ultrasound irradiation. The irradiation temperature and nucleation temperature have a linear relationship (y = −0.35x − 0.93) which can help to control the nucleation temperature, thereby changing the ice crystal size. Ultrasound-assisted freezing at a 0.6 intermittency ratio had the shortest freezing time. The microstructure of the material changed after ultrasound-assisted freezing and many microchannels and holes were generated. When frozen at a wave rate of 0.4, the microchannels that were created in the material effectively supported the process of water drainage in the drying sublimation stage. At the same time, ultrasound irradiation did not affect the color of the post-freezing material when compared to the color of the frozen material that did not undergo ultrasound irradiation.
In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty acid contents of the oil were analyzed. Using chemical analysis, dry matter, fat, protein, dietary fiber, ash, and pH of the ice cream samples were determined. The physical analysis included analysis of the ice cream samples using a differential scanning calorimeter (DSC) and determination of their first drop time, complete melting time, overrun, viscosity, hardness, and adhesiveness. The structure of the samples was evaluated using scanning electron microscopy. Fourier transform infrared spectroscopy spectra were measured using a dedicated QATR-S Single-Reflection ATR ACCESSORY with a diamond prism. With the increase in the proportion of oleogels, the fat and carbohydrate contents, the amount of freezable water, and the overrun of the samples were increased, whereas their viscosity and hardness were decreased. Oleogels were found to be a promising alternative to fat in ice cream rich in unsaturated fatty acids, and the ice cream samples prepared using ultrasound pasteurization showed lower overrun and viscosity and higher hardness.
During cavitation, nucleation, growth, and subsequent collapse of microbubbles in a liquid medium result in the generation of high temperature and pressure locally at millions of locations within, and in the immediate vicinity of the collapsing cavity in the sonochemical reactor. These effects have been effectively utilized to promote and intensify various physicochemical transformations in numerous applications in chemical synthesis via reducing the reaction time, increasing the reaction yield, switching of the reaction pathways, and initiation of the chemical reactions due to the formation of reactive free radicals. This chapter highlights various applications and future trends of the cavitation phenomenon involving intensification of various unit operations and processes in water and wastewater, biotechnology, material science, food and beverage, petroleum, textile processing, and other allied industries. For each of the applications, improvement demonstrated by ultrasound and ultrasonic cavitation over the conventional method is presented. The typical challenges in each of these segments are also presented.
Ultrasound (US) treatment of milk is one of several emerging technologies, often promoted as non-thermal, although a combination with heat appears to show greater potential. Bacteriocidal effects have been studied, as well as certain interesting chemical and physical changes occurring as a result of this treatment. Comparison of published results is confounded by the lack of standardised treatment parameters. US does not appear to offer advantages regarding microbiological quality, in comparison with conventional HTST pasteurisation (72 °C for 15 s). Most publications do not address possible sensory changes caused by US treatment but, according to some authors, some definitive changes do occur. To obtain knowledge that ensures that quality products are produced, research on US is needed that combines the aspects of the effect on microorganisms, product functionality and quality and the influence on flavour and sensory aspects of the milk or milk product.
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products. Ultrasound (US) has been arousing interest in the meat industry, as it reduces processing time and also improves the technological and sensory quality of meat products. However, the stimulate effect of US on the growth of S. xylosus in by-products from the poultry industry is still unknown. Thus, this study aimed to evaluate the stimulate effect of US on the growth of S. xylosus inoculated in by-products from the poultry industry. S. xylosus was inoculated (5.63 log CFU/g) in sterilized by-products from the poultry, which were then sonicated at 37 °C for 0, 15, 30, and 45 min according to the following parameters: frequencies of 130 and 35 kHz, amplitudes of 50% and 80% and normal and degas operating modes. The sonicated samples were incubated at 37 °C for 0, 24, 48, and 72 h. Soon after sonication, no stimulate effect of US was observed on the growth of S. xylosus. However, after 24 h of incubation, the samples sonicated for 15 and 30 min in normal mode, at 35 and 130 kHz, and amplitudes of 50 and 80% exhibited better stimulate effect at the growth S. xylosus counts (p < 0.01) when compared to the Control, with values of 8.23 and 7.77 log CFU/g, respectively. These results can be exploited to obtain new added-value products, having as raw material by-products from the poultry industry.
Background
Probiotic foods containing beneficial microorganisms have been in demand due to improved digestion and gut environment upon consumption. Since thermal sterilization might affect the viability of probiotic strains, numerous researchers focused on the non-thermal processing of probiotic foods. Non-thermal technologies including high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma, offer promising alternatives to thermal treatments by providing sterilization effect at low temperature.
Scope and approach
A comprehensive summary of non-thermal processing techniques in the manufacturing of probiotic foods has been discussed. Its impact on treatment parameters on the strain viability during processing, intake, and final delivery in the gut are explained in detail. Factors such as selecting probiotic strains, selective inactivation, storage stability, sensory attributes, quality retention, and principal mechanism of non-thermal techniques have also been analyzed.
Key findings and conclusions: Some crucial achievements using non-thermal techniques in probiotic foods include improved texture, enhanced sensory attributes, improved acid tolerance, and promoted growth of probiotic microorganisms. Besides dairy-based probiotic foods, other products, including fruit, beverages and dried foods, were also developed using non-thermal techniques. Future strategies should focus on widening their application, process optimization, stability, and delivery enhancement. The extended application and improved benefits prove the excellence of using a non-thermal technique in probiotic food processing.
Ultrasound is one of the non-invasive technologies, which successfully find widespread use in numerous processes in food technology. It represents one of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extraction, bleaching, crystallization, emulsification, and filtration. Specific equipment required in mentioned food industry applications is constructed to fit ultrasound principles and nowadays successfully applied even at the level of larger capacity and industrial scale. All mentioned prove that ultrasound is successfully implemented and commercialized in the food industry and for the food products such as fruits and vegetables (dried, juices), meat, and dairy products (milk, cheese, chocolate). In this chapter, the impact of ultrasounds on food constituents was reviewed.
In recent years, there has been emerging trends and gaining popularity of researching, exploring and applying the physical and chemical effects of ultrasonication and cavitation in dairy industry. An overview of ultrasonication and other cavitation techniques is provided here. Effect of hydrodynamic cavitation (HC) and high energy low-frequency ultrasonication on milk components such as fat, protein, and other milk constituents have been highlighted here. Detailed summary of various research studies and applications of the HC and ultrasonication in dairy processing area such as homogenization, viscosity reduction, cheese, cream and yogurt making, food safety, microbial inactivation, waste management, and cleaning are provided here. Furthermore, various research and application of low-intensity high-frequency ultrasound for dairy products analysis have been outlined here. While some applications of ultrasound and cavitation are well established in other industry, the ultrasonic and HC processing of dairy ingredients and products are gaining much attention recently and it has a great potential to become a mainstream process in dairy industry in the near future.
High-intensity ultrasound technology has been vastly utilized as a processing method in a number of dairy applications in preference to traditional thermal treatments in recent years. Acoustic cavitation generates physical forces such as acoustic streaming, acoustic radiation, shear, micro-jetting and shockwaves. These forces are utilized in specific dairy applications including emulsification, filtration, functionality modifications, microbial inactivation, homogenization, crystallization and the separation of fat. Although some of these applications are adopted by industry for large-scale operations, most are still limited to laboratory scale. Due to its widespread potential, it is becoming increasingly clear that ultrasound technology has huge potential as an energy efficient emerging technology across the dairy sector.
Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to realize the industrial translation of laboratory results.
Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods.
This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed.
This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.
El ultrasonido es una de las tecnologías emergentes con más investigación y desarrollo para la conservación de alimentos, utilizada, principlamente para la disminución de la concentracion de microorganismos y la inhibicion de la actividad enzimática, sin alterar las propiedades físicas, químicas y nutricionales de los alimentos.
Gracias al análisis de direfentes fuentes bibliográficas, se logró elaborar este documento en el que se destacan las aplicaciones del ultrasonido en los principales procesos de la tecnología de alimentos, incluyendo los beneficios del efecto de la cavitación, la intensidad y las frecuencias aplicadas, en cada una de las investigaciones que se han realizado actualmente.
The application of ultrasound to conventional dairy processes has the potential to provide significant benefits to dairy industry such as possible cost savings and improved product properties. Moreover, the appeal of ultrasound as a processing technique has been regarded safe compared to other emerging technologies. During the past decade, the technology has rapidly emerged as a mild nonthermal processing tool capable of replacing or assisting many conventional dairy processing applications such as inactivation of microbes and enzymes, homogenization and emulsification, creaming, crystallization, and functionality modifications within dairy systems. These aspects are highlighted in this chapter.
The application of ultrasound to conventional dairy processes has the potential to provide significant benefits to dairy industry such as possible cost savings and improved product properties. Moreover, the appeal of ultrasound as a processing technique has been regarded safe compared to other emerging technologies. During the past decade, the technology has rapidly emerged as a mild nonthermal processing tool capable of replacing or assisting many conventional dairy processing applications such as inactivation of microbes and enzymes, homogenization and emulsification, creaming, crystallization, and functionality modifications within dairy systems. These aspects are highlighted in this chapter.
Nanoparticles mediated cryosurgery was recently established as an efficient way to significantly improve the output of a conventional freezing therapy. To further improve this newly emerging nanomedicine way for ablating target tumor, here the ultrasound preprocessing was proposed for the first time to enhance the freezing strength to a better level on the tissues. In vitro experiments were carried out to evaluate the effects of a single ultrasound preprocessing, a single nanoparticle loading or their combination in enhancing the cryosurgery. Meanwhile, the mechanisms of the ultrasound preprocessing to improve nanoparticles' mediated freezing capability were also theoretically interpreted. Experimental measurements demonstrate that, the ultrasound preprocessing on the target tissue site injected with nanoparticles not only evidently expended the freezing area, but also helps realize a much lower temperature scale and offers higher freezing rate during the nanocryosurgical process. Two main reasons to contribute to such effects were identified as the enhanced convective heat transfer in micro scale and the varied cellular impermeability caused by the ultrasound. The combined effect of ultrasound preprocessing and nanoparticles would be greater than the sum of their individual effects in mediating the nanocryosurgery. As a convinced approach, the present method opens a new way for the improved freezing ablation on tumor which can possibly be used in future clinics.
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