Ultrasonic decontamination and process intensification

Abstract

Ultrasound is a versatile technology and has been successfully applied in several food processes including extraction, drying, decontamination, brining, mixing and homogenization, emulsification, freezing, thawing, and cutting of foods. High-power ultrasound can induce physical and chemical changes in the biological matrices due to mechanical, cavitational, and thermal effects. This chapter outlines the method and protocols employed in application of ultrasound for food applications. In particular, operation of contact and non-contact-type ultrasound systems with a main focus on microbial decontamination and process intensification (mainly brining of meat) is described in details. Various protocols for measuring ultrasonic process-product interactions including estimation of hydrogen peroxide and oxidation products are also discussed. Furthermore, methods evaluating antimicrobial effectiveness are described in detail.