1
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Bao Y, Huang JY. Effect of microbubbles on immersion freezing of grape tomato. Food Chem 2024; 454:139813. [PMID: 38810460 DOI: 10.1016/j.foodchem.2024.139813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 05/13/2024] [Accepted: 05/22/2024] [Indexed: 05/31/2024]
Abstract
Microbubbles (MBs) were incorporated into calcium chloride solution as a novel freezing medium for immersion freezing of grape tomato. The effects of MB size (39, 43, 48 μm mean diameter), entrapped gas (air, N2, CO2) and freezing temperature (-10, -15, -20 °C) on the freezing behavior and quality attributes of tomato were investigated. MBs increased the nucleation temperature from -7.4 to -3.5 °C and reduced the onset time of nucleation from 5.8 to 2.9 min at freezing temperature of -20 °C, which facilitated the formation of small ice crystals within tomato. MB-assisted freezing reduced the drip loss by 13.7-17.0% and improved the firmness of tomato, particularly when MB size and freezing temperature decreased. Freezing tomato with air-MBs did not compromise its nutritional quality, using N2- and CO2-MBs even increased its lycopene content, by 31% and 23%, respectively. The results proved the preservation effect of MBs on fruit during immersion freezing. This study can benefit the fruit and vegetable industry by providing an efficient freezing technology for producing frozen products with high sensory and nutritional quality.
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Affiliation(s)
- Yiwen Bao
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Jen-Yi Huang
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA; Environmental and Ecological Engineering, Purdue University, West Lafayette, IN 47907, USA.
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2
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Farshbaf Aghajani P, Soltani Firouz M, Alikhani Chamgordani P. The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 100:106637. [PMID: 37837706 PMCID: PMC10585347 DOI: 10.1016/j.ultsonch.2023.106637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/24/2023] [Accepted: 10/06/2023] [Indexed: 10/16/2023]
Abstract
The study proposes a novel ultrasound-assisted freezing method for button mushrooms, which combines probe-type ultrasonication and immersion freezing. The effects of power ultrasound in both continuous and pulse modes (at five levels of 50, 100, 200, 300, and 400 W) on the freezing process and quality attributes of frozen mushrooms were investigated. Results showed that ultrasound-assisted freezing significantly reduced freezing time compared to immersion freezing, potentially due to the formation of abundant cavitation bubbles that enhanced heat and mass transfer rates. The lowest weight loss was achieved by the continuous mode of 200 W ultrasound (UC200), which may be attributed to the formation of smaller ice crystals during ultrasonication. Ultrasound also prevented acidification and resulted in the retention of the samples' pH and higher total solid solution than immersion freezing. The optimal ultrasound power and duty cycle for different freezing outcomes were determined using the TOPSIS method. UC200 was found to be the best treatment for total freezing time and minimizing weight loss, while a combination of UC200 and UC400 was optimal for gumminess and chewiness. The proposed ultrasound-assisted freezing method shows promise as an environmentally friendly and safe technique for commercial use in the future.
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Affiliation(s)
- Pouya Farshbaf Aghajani
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran
| | - Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran.
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3
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Zhang R, Cheng Z, Liang Y, Hu X, Shen T, Li Y, Han Z, Zhang X, Zou X. A Novel Strategy for Accelerating Pumpable Ice Slurry Production with Ozone Micro-Nano Bubbles and Extending the Shelf Life of Larimichthys polyactis. Foods 2023; 12:foods12112206. [PMID: 37297451 DOI: 10.3390/foods12112206] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, a novel strategy for accelerating the production of pumpable ice slurry (PIS) by using ozone micro-nano bubbles (O3-MNBs) was proposed. The effect of PIS containing sodium alginate (SA) and O3-MNBs on the preservation of small yellow croaker (Larimichthys polyactis) was investigated. The results indicate that using SA solution containing O3-MNBs instead of only SA solution resulted in quicker production of PIS by promoting ice nucleation and eliminating supercooling. The distribution and positive effect of O3-MNBs as a nucleation agent on freezing characteristics were discussed. Microbial concentrations, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance content were also examined. Storage in novel PIS (containing O3-MNBs) had higher performance than storage in flake ice or conventional PIS due to the strong bacteriostatic ability of O3. Therefore, O3-MNBs injection can be used as a novel method for PIS production and the preservation of fresh marine products.
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Affiliation(s)
- Roujia Zhang
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Yuting Liang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanxiao Li
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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4
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Yu H, Mei J, Xie J. New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review. ULTRASONICS SONOCHEMISTRY 2022; 90:106185. [PMID: 36201934 PMCID: PMC9535316 DOI: 10.1016/j.ultsonch.2022.106185] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 05/30/2023]
Abstract
Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing.
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Affiliation(s)
- Huan Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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5
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Jiang Q, Zhang M, Mujumdar AS, Hu R. Combination strategy of CO2 pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon. Food Chem 2022; 383:132327. [DOI: 10.1016/j.foodchem.2022.132327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/29/2022] [Accepted: 01/31/2022] [Indexed: 12/25/2022]
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6
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Jia G, Chen Y, Sun A, Orlien V. Control of ice crystal nucleation and growth during the food freezing process. Compr Rev Food Sci Food Saf 2022; 21:2433-2454. [DOI: 10.1111/1541-4337.12950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Guoliang Jia
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Yimeng Chen
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - AiDong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Vibeke Orlien
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark
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7
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Gai S, Peng Z, Moghtaderi B, Yu J, Doroodchi E. Freezing of micro-droplets driven by power ultrasound. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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8
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The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review. CRYSTALS 2021. [DOI: 10.3390/cryst11010068] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.
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9
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Ma X, Mei J, Xie J. Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1858862] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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10
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Gai S, Peng Z, Moghtaderi B, Yu J, Doroodchi E. Ice nucleation of water droplet containing solid particles under weak ultrasonic vibration. ULTRASONICS SONOCHEMISTRY 2021; 70:105301. [PMID: 32777680 PMCID: PMC7786566 DOI: 10.1016/j.ultsonch.2020.105301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 06/11/2023]
Abstract
Water with small volume (a few microlitres or less) often maintains its liquid state even at temperatures much lower than 0 °C. In this study, we examine the onset of ice nucleation in micro-sized water droplets with immersed solid particles under weak ultrasonic vibrations. The experimental results show that ice nucleation inside the water droplets can be successfully induced at relatively high temperatures. The experimental observations indicate that the nucleation sites are commonly encountered in the region between the particle and the substrate. A numerical study is conducted to gain insight into the possible underlying phenomenon for ice nucleation in such systems. The simulation results show that the collapse of cavitation bubbles in the crevice at the particle surface is structure sensitive with the hemisphere-shape crevice generating pressures as high as 1.63 GPa, which is theoretically suitable for inducing ice nucleation.
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Affiliation(s)
- Shaolei Gai
- Discipline of Chemical Engineering, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Zhengbiao Peng
- Discipline of Chemical Engineering, The University of Newcastle, Callaghan, NSW 2308, Australia.
| | - Behdad Moghtaderi
- Discipline of Chemical Engineering, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Jianglong Yu
- Discipline of Chemical Engineering, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Elham Doroodchi
- Discipline of Chemical Engineering, The University of Newcastle, Callaghan, NSW 2308, Australia.
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11
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Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. ULTRASONICS SONOCHEMISTRY 2020; 68:105230. [PMID: 32623024 DOI: 10.1016/j.ultsonch.2020.105230] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/11/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
Freezing is one of the most efficient preservation approaches applied to food products and thawing is the reverse process of freezing. However, traditional freezing / thawing methods have low process efficiency. The application of ultrasound is a potential supplementary technique to improve the performance of both freezing and thawing processes of foods. Application of power ultrasound is able to better maintain the microstructure, reduce drip loss, decrease color and texture changes and retain some natural nutrients of foods during freezing. Meanwhile, quality improvement is also observed in food items thawed by ultrasound-assisted thawing methods. The fundamentals and the influences of ultrasound on the freezing and thawing processes of foods are demonstrated in this review article, from the aspects of efficiency enhancement and quality improvement.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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12
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Adhikari BM, Truong T, Prakash S, Bansal N, Bhandari B. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104789] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Ghaani MR, English NJ. Kinetic study on electro-nucleation of water in a heterogeneous propane nano-bubble system to form polycrystalline ice I c. J Chem Phys 2020; 153:084501. [PMID: 32872892 DOI: 10.1063/5.0017929] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Elucidating the underlying mechanisms of water solidification in heterogeneous systems is crucially important for a panoply of applications; gaining such an understanding has also proven to be very challenging to the community. Indeed, one such example lies in clarifying the thermodynamics and kinetics of electro-crystallization in heterogeneous systems, such as micro- and nano-bubble systems. Here, we employ non-equilibrium molecular dynamics of water in heterogeneous environments experiencing direct contact with a propane gas phase at various temperatures in externally applied static electric fields, elucidating significant external-field effects in inducing poly-crystalline cubic-ice formation. This is in stark contrast with recent work on homogeneous cubic-ice electro-nucleation to produce largely fault-free single crystals. We explore the kinetics of heterogeneous cubic-ice electro-nucleation under different field intensities and thermal conditions and provide an overview of time-dependent dynamics of evolution of polycrystallinity.
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Affiliation(s)
- Mohammad Reza Ghaani
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Niall J English
- School of Chemical and Bioprocess Engineering, University College Dublin, Belfield, Dublin 4, Ireland
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14
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Adhikari BM, Truong T, Bansal N, Bhandari B. Effect of CO
2
Bubbles on Crystallization Behavior of Anhydrous Milk Fat. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12343] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bhaskar Mani Adhikari
- School of Agriculture and Food SciencesThe University of Queensland Brisbane Queenland 4072 Australia
| | - Tuyen Truong
- School of Agriculture and Food SciencesThe University of Queensland Brisbane Queenland 4072 Australia
- School of ScienceRMIT University Melbourne Victoria 3083 Australia
| | - Nidhi Bansal
- School of Agriculture and Food SciencesThe University of Queensland Brisbane Queenland 4072 Australia
| | - Bhesh Bhandari
- School of Agriculture and Food SciencesThe University of Queensland Brisbane Queenland 4072 Australia
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15
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16
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Fu X, Belwal T, Cravotto G, Luo Z. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. ULTRASONICS SONOCHEMISTRY 2020; 60:104726. [PMID: 31541966 DOI: 10.1016/j.ultsonch.2019.104726] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/03/2019] [Accepted: 08/04/2019] [Indexed: 05/18/2023]
Abstract
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
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Affiliation(s)
- Xizhe Fu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
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17
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Ge Y, Lu J, Liu T. Analysis of bubble coalescence and determination of the bubble radius for long‐chain branched poly(ethylene terephthalate) melt foaming with a pressure balanced bubble‐growth model. AIChE J 2019. [DOI: 10.1002/aic.16862] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yukai Ge
- Shanghai Key Laboratory of Multiphase Materials Chemical EngineeringEast China University of Science and Technology Shanghai People's Republic of China
| | - Jiawei Lu
- Shanghai Key Laboratory of Multiphase Materials Chemical EngineeringEast China University of Science and Technology Shanghai People's Republic of China
| | - Tao Liu
- Shanghai Key Laboratory of Multiphase Materials Chemical EngineeringEast China University of Science and Technology Shanghai People's Republic of China
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18
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Adhikari BM, Tung VP, Truong T, Bansal N, Bhandari B. Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09604-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Adhikari BM, Tung VP, Truong T, Bansal N, Bhandari B. Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09590-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Sun Q, Chen Q, Xia X, Kong B, Diao X. Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins. ULTRASONICS SONOCHEMISTRY 2019; 54:311-320. [PMID: 30712855 DOI: 10.1016/j.ultsonch.2019.01.026] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 01/14/2019] [Accepted: 01/19/2019] [Indexed: 05/25/2023]
Abstract
This study investigated the effect of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power levels on the myofibrillar protein primary, secondary and tertiary structures of common carp (Cyprinus carpio). Furthermore, protein thermal stability, electrophoresis pattern, and microstructure of the muscle tissue were also studied. Compared with a control, an ultrasonic power of less than 175 W had no significant negative effect on protein primary structure (P > 0.05), including total sulfhydryl, reactive sulfhydryl, carbonyl groups, free amino groups, dityrosine content, and surface hydrophobicity. UIF at 175 W (UIF-175) minimized the changes in protein secondary and tertiary structures. There were no obvious changes in the SDS-PAGE patterns of the control and frozen sample proteins. Microstructure analysis showed that an appropriate ultrasonic power (UIF-175) promoted the formation of smaller and more uniform ice crystals, reduced the damage of muscle tissue by ice crystals, and maintained the sarcomere integrity. In addition, UIF-175 samples had higher protein thermal stability. Overall, ultrasound treatment at a proper power (UIF-175) effectively minimized the changes in protein structure and protected the protein thermal stability during freezing process.
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Affiliation(s)
- Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xinping Diao
- College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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21
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Akdeniz V, Akalın AS. New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.046] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Xu X, Zhang X, Munyalo JM. Key technologies and research progress on enhanced characteristics of cold thermal energy storage. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.01.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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24
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Zhang P, Zhu Z, Sun DW. Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure. Crit Rev Food Sci Nutr 2018; 58:2842-2853. [DOI: 10.1080/10408398.2018.1482528] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Peizhi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006 , PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006 , PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006 , PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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Zhu Z, Sun DW, Zhang Z, Li Y, Cheng L. Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.053] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Adhikari BM, Truong T, Bansal N, Bhandari B. Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.03.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Wang Q, Li Y, Sun DW, Zhu Z. Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications. Crit Rev Food Sci Nutr 2018; 58:2285-2298. [PMID: 29393667 DOI: 10.1080/10408398.2018.1434609] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry. This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts.
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Affiliation(s)
- Qijun Wang
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Yifei Li
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China.,d Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Zhiwei Zhu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
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Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9462-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Xu BG, Zhang M, Bhandari B, Sun J, Gao Z. Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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31
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Xu Z, Sun DW, Zhu Z. Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1633-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cheng L, Sun DW, Zhu Z, Zhang Z. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Crit Rev Food Sci Nutr 2015; 57:769-781. [DOI: 10.1080/10408398.2015.1004569] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Zhang Z, Sun DW, Zhu Z, Cheng L. Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12132] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zi Zhang
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
| | - Da-Wen Sun
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre; Univ. College Dublin, Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Zhiwei Zhu
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
| | - Lina Cheng
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
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Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1496-x] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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