Aplicación del Ultrasonido en la Industria de los Alimentos
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.
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S. Arroyo,C., Cebrián, G., Pagán, R. y Condón, “Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods,” International Journal of Food Microbiology,, vol. 144, pp. 446–454, 2011.
A. R. Jambrak, T. J. Mason, V. Lelas, Z. Herceg, and I. L. Herceg, “Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions,” Journal of Food Engineering, vol. 86, no. 2, pp. 281–287, May 2008.
G. L. Brown, T., James, S.J. y Purnell, “Cutting forces in foods: experimental measurements,” Journal of Food Engineering, vol. 70, pp. 165–170, 2005.
T.Bosiljkov, “Impact ultrasound-enhanced homogenizacion on physicla properties of soybean milk,” vol. 17, pp. 1029–1034, 2009.
T. Demirdôven, A. y Baysal, “The Use of Ultrasound and CombinedTechnologies in Food Preservation,” Food Reviews International, vol. 25, pp. 1–11, 2009.
[J. N. Coupland, “Low intensity ultrasound,” Food Research International, vol. 37, pp. 537–543, 2004.
E. T. Rodgers, S. L. & Ryser, “Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication,” and sonication. J Food Prot, vol. 67(4), pp. 766–771, 2004.
S. Ugarte-Romero, E., Feng, H., Martin, S.E., Cadwallader, K.R., Robinson, “Inactivation of Escherichia coli with power ultrasound in apple cider,” J Food Sci, vol. 71(2), pp. 102–108, 2006.
AM Herrero; MD Romero de Avila, “Innovaciones en el procesado de alimentos : Tecnologías no térmicas,” vol. 50, pp. 71–74, 2006. 151 Publicaciones e Investigación ISSN: 1900-6608 Volumen 6 - 2012
R. M. Earnshaw, R. G., Appleyard, J. y Hurst, “Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure,” International Journal of Food Microbiology, vol. 28, pp. 197–219, 1995.
C. Ashokkumar, M., Sunartio, D., Kentish, S., Mawson, R., Simons, L., Vilkhu, K. y Versteeg, “Modification of food ingredients by ultrasound to improve funcionality: A preliminary study on a model system. Innovative,” Innovative Food Science and Emerging Technologics, vol. 9, pp. 155–160, 2008.
T. Cameron, M., McMaster y L., Britz, “Electron microscopic analysis of dairy microbes inactivated by ultrasound,” Ultrasonics Sonochemistry, vol. 15, pp. 960–964, 2008.
J. Nathaly, P. Montero, C. Andrés, R. Jiménez, B. Daniel, Y. Villarreal, P. D. I. De Alimentos, D. De Ingeniería, U. Jorge, and T. Lozano, “Castilla ( Rubus glaucus Benth ): Efecto sobre la calidad funcional y evaluación como pretratamiento al secado convectivo,” pp. 15–38.
R. Brn i , “Textural properties of infra red dried apple slices as affected by high power ultrasound pretreatment,” vol. 9, no. 41, pp. 6907–6915, 2010.
M. Chemat, F., Huma, Z y Khan, “Applications of ultrasound in food technology: Processing, preservation and extraction,” Ultrasonics Sonochemistry, vol. 18, pp. 813–835, 2011.
G. Gonz, “Aplicaciónes del ultrasonido para la estabilización de sistemas alimentarios,” 2011.
[18] G. F. Barbero, a Liazid, M. Palma, and C. G. Barroso, “Ultrasound-assisted extraction of capsaicinoids from peppers.,” Talanta, vol. 75, no. 5, pp. 1332–7, Jun. 2008.
E. Gallego-Juarez, J.A., Rodrigues-Corral, G., Acosta- Aparicio, V.M., Andres-Gallego and F. Blanco- Blanco, A. y Montoya-Vitini, “Procedimiento y sistema ultrasónico de desespumación mediante emisores con placa vibrante escalonada,” U.S. Patent 2002 021132012.
T. Lida, Y., Tuziuti, T., Yasui, K., Towata, A. y Kosuka, “Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization,” Innovative Food Science and Emerging Technologies, vol. 9, pp. 140–146, 2008.
B. K. Tiwari, K. Muthukumarappan, C. P. O’Donnell, and P. J. Cullen, “Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice,” Innovative Food Science & Emerging Technologies, vol. 10, no. 2, pp. 166–171, Apr. 2009.
M. Yaldagard, S. A. Mortazavi, and F. Tabatabaie, “Influence of ultrasonic stimulation on the germination of barley seed and its alpha-amylase activity,” vol. 7, no. 14, pp. 2465–2471, 2008.
K. Vilkhu, R. Mawson, L. Simons, and D. Bates, “Applications and opportunities for ultrasound assisted extraction in the food industry — A review,” 2001.
H. Arnold, G., Leiteritz, S., Zahn, S. y Rohm, “Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand,” International Dairy Journal, vol. 19, pp. 314–320, 2009.
J. R. WU, H. Hulbert, G.J. y Mount, “Effects of ultrasound on milk homogenization and fermentation with yogurt starter,” Innovative Food Science and Emerging Technologies, vol. 1, pp. 211–218, 2000.
P. Mongenot, N., Charrier, S. y Chalier, “Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates,” Journal of Agricultural Food Chemistry, vol. 48, pp. 861– 867, 2000.
S. Martini, a. H. Suzuki, and R. W. Hartel, “Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat,” Journal of the American Oil Chemists’ Society, vol. 85, no. 7, pp. 621–628, May 2008.
B. y S. D. W. Li, “Novel methods for rapid freezing and thawing of foods-a review,” Journal of Food Engineering, vol. 54, pp. 175–182, 2009.
H. LI, L. Pordesimo, and J. Weiss, “High intensity ultrasound-assisted extraction of oil from soybeans,” Food Research International, vol. 37, no. 7, pp. 731– 738, Aug. 2004.
H. Floros, J. D., y Liang, “Acoustically assisted diffusion through membranes and biomaterials: High-intensity ultrasound accelerates diffusion and can be used to improve food processes,” Food Technology, p. 79, 1994.
T. C. S. Cohen, J.S. y Yang, “Progress in food dehydration,” Trend food Science Technology, vol. 6, pp. 20–25, 1995.
Zbigniew J;, J. Stadnik, and D. Stasiak, “APPLICATIONS OF ULTRASOUND IN FOOD TECHNOLOGY Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak,” 2007.
P. J. O’Donnell, C.P. Tiwari, B.K., Bourke, P. y Cullen, “Effect of ultrasonic processing on food enzymes of industrial importance,” Trends in Food Science y Technology, vol. 21, pp. 358–367, 2010.
D. J. Pejin, L. V. Mojovi , J. D. Pejin, O. S. Gruji , S. L. Markov, S. B. Nikoli , and M. N. Markovi , “Increase in bioethanol production yield from triticale by simultaneous saccharification and fermentation with application of ultrasound,” Journal of Chemical Technology & Biotechnology, vol. 87, no. 2, pp. 170–176, Feb. 2012.
S. Patil, P. Bourke, B. Cullen, J. M. Frias, and P. J. Cullen, “The Effects of Acid Adaptation on Escherichia Coli Inactivation Using Power Ultrasound,” pp. 0–26, 2009.
C. BEndicho, I. De La Calle, F. Pena, M. Costas, N. Cabaleiro, and I. Lavilla, “Ultrasound-assisted pretreatment of solid samples in the context of green analytical chemistry,” TrAC Trends in Analytical Chemistry, vol. 31, pp. 50–60, Jan. 2012.152 Revista Especializada en Ingeniería de Procesos en Alimentos y Biomateriales
J. Wu, T. V. Gamage, K. S. Vilkhu, L. K. Simons, and R. Mawson, “Effect of thermosonication on quality improvement of tomato juice,” Innovative Food Science & Emerging Technologies, vol. 9, no. 2, pp. 186–195, Apr. 2008.
M. Zuo, J.Y., Knoerzer, K., Mawson, R., Kentish, S. y Ashokkumar, “The pasting properties of sonicated waxy rice starch suspensions,” Ultrasonic sonochemistry, vol. 16, pp. 462–468, 2009.
M. Yaldagard, S. A. Mortazavi, F. Tabatabaie, and J. I. Brew, “Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed : Optimization of Method by the Taguchi Approach,” pp. 14–21.
J. Garcia-Noguera, F. I. P. Oliveira, M. I. Gallão, C. L. Weller, S. Rodrigues, and F. a. N. Fernandes, “Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency,” Drying Technology, vol. 28, no. 2, pp. 294–303, Mar. 2010.
[41] B . Zhou, H. Feng, and Y. Luo, “Ultrasound enhanced sanitizer efficacy in reduction of Escherichia coli O157:H7 population on spinach leaves.,” Journal of food science, vol. 74, no. 6, pp. M308–13, Aug. 2009.
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[44] A. Mortazavi and F. Tabatabaie, “Study of Ice Cream Freezing Process after Treatment with Ultrasound,” World Applied Sciences Journal, vol. 4, no. 2, pp. 188–190, 2008.
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[46] L . Zheng and D. Sun, “Innovative appli- cations of power ultrasound during food freezing processes — a review,” 1999.
[47] H. Feng, W. Yang, and T. Hielscher, “Power Ultrasound,” Food Science and Technology International, vol. 14, no. 5, pp. 433–436, Oct. 2008.
[48] G. Hunter, M. Lucas, I. Watson, and R. Parton, “A radial mode ultrasonic horn for the inactivation of Escherichia coli K12.,” Ultrasonics
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