Research Journal of Biological Sciences
ISSN: Online 1993-6087ISSN: Print 1815-8846
Abstract
Heat treatment is the most utilized method in order to eliminate harmful microorganisms and inactivate enzymes in foods. On the other hand, there is a growing interest in searching for methods able to reduce the intensity of the heat treatments needed for food preservation. Ultrasonication is an important non-thermal method which can be combined with heat treatment or can be used as an alternative method to heat. Some of the other industrial applications of ultrasound include texture, viscosity and concentration measurements, composition determination of eggs, meats, fruits and vegetables, dairy products; thickness, flow level and temperature measurements for monitoring and controlling several processes and non-destructive inspection of egg shells and food packages.
How to cite this article:
Beyza Hatice Ulusoy , Hilal Colak and Hamparsun Hampikyan . The Use of Ultrasonic Waves in Food Technology.
DOI: https://doi.org/10.36478/rjbsci.2007.491.497
URL: https://www.makhillpublications.co/view-article/1815-8846/rjbsci.2007.491.497