Aplicación del Ultrasonido en la Industria de los Alimentos

Javier Orlando Delgado

doi:10.22490/25394088.1098

Vol. 6 (2012)

Publicado 02-06-2012

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Artículo de revisión

Aplicación del Ultrasonido en la Industria de los Alimentos

DOI: https://doi.org/10.22490/25394088.1098

Javier Orlando Delgado Universidad Nacional Abierta y a Distancia

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Referencias

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.

Palabras clave: cavitación, conservación, frecuencia, intensidad, propiedades, tecnología, ultrasonido

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Delgado, J. O. (2012). Aplicación del Ultrasonido en la Industria de los Alimentos. Publicaciones E Investigación, 6, 141-152. https://doi.org/10.22490/25394088.1098

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