Applications of ultrasound in food technology

• Autorzy: Dolatowski Z J , Stadnik J. , Stasiak D.

Warianty tytułu

PL

Zastosowanie ultradzwiekow w technologii zywnosci

• Języki publikacji: EN

Abstrakty

EN

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food industry for both the analysis and modification of food products. The sound ranges employed can be divided into high frequency, low energy diagnostic ultra- sound and low frequency, high energy power ultrasound. The former is usually used as a non-destructive analytical technique for quality assurance and process control with particular reference to physicochemical properties such as composition, structure and physical state of foods. Nowadays, power ultrasound is considered to be an emerging and promising technology for industrial food processing. The use of ultrasound in processing creates novel and interesting methodologies which are often complementary to classical techniques. Various areas have been identified with great potential for future development: crystallisation, degassing, drying, extraction, filtration, freezing, homogenisation, meat tenderization, sterilization, etc. There is a wide scope for further research into the use of ultrasound in food processing both from an industrial and academic viewpoint.

PL

Ultradźwięki znajdują coraz powszechniejsze zastosowanie w przemyśle spożywczym. Większość badaczy rozróżnia dwa główne kierunki ich wykorzystania: pomiary ultradźwiękowe oraz bezpośrednie wspomaganie procesów przetwórczych. Ultradźwięki o małej intensywności są wykorzystywane do nieinwazyjnych, w pełni zautomatyzowanych pomiarów składu, struktury i właściwości produktów żywnościowych. Wykorzystanie ultradźwięków do wspomagania procesów technologicznych ma służyć przede wszystkim poprawie ich wydajności, ograniczeniu czasu i kosztów produkcji. Szeroki zakres możliwości stosowania ultradźwięków pozwala sądzić, iż w ciągu najbliższych lat będą one powszechnie wykorzystywane w zakładach przemysłu spożywczego.

Słowa kluczowe

EN

meat; application; food technology; microorganism; food processing; ultrasound

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 3
• Opis fizyczny: p.89-99,ref.

Twórcy

autor

Dolatowski Z J

• Agricultural University of Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Stadnik J.

autor

Stasiak D.

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