Aplicación del Ultrasonido en la Industria de los Alimentos

Javier Orlando Delgado

doi:10.22490/25394088.1098

Vol. 6 (2012)

Published 2012-06-02

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Review article

Application of Ultrasound in the Food Industry

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

Javier Orlando Delgado Universidad Nacional Abierta y a Distancia

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Abstract
References

Ultrasound is an emerging technology with more research and development for food preservation, one of the qualities of is the reduction of the concentration of microorganisms, inhibition of enzyme activity without altering the physical, chemical and nutritional foods.
It was conducted direffent literature sources analysis to develop a document with ultrasound applications in main food technology processing, the benefits of cavitation effect, intensity and frequency applied in each of researching works that have been made today.

keywords: cavitation intensity, conservation frequency, intensity, property, technology, ultrasound

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How to Cite

Delgado, J. O. (2012). Application of Ultrasound in the Food Industry. Publicaciones E Investigación, 6, 141-152. https://doi.org/10.22490/25394088.1098

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