Aplicación del Ultrasonido en la Industria de los Alimentos
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Palabras clave

cavitación
conservación
frecuencia
intensidad
propiedades
tecnología
ultrasonido

Cómo citar

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

Resumen

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

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