Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems

Research progress and application of ultrasonic- and microwave-assisted food processing technology

Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.

Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.

Technological innovations or advancement in detecting frozen and thawed meat quality: A review

Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.

Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes

Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.