New approach for yoghurt and ice cream production: High-intensity ultrasound
Articles > Review · 2019
Authors: VİLDAN AKDENİZ, Ayşe Sibel AKALIN
TRENDS IN FOOD SCIENCE & TECHNOLOGY, Journal Indexed in SCI Expanded, International, 2019, vol 86, pp 392-398
DOI: 10.1016/j.tifs.2019.02.046
Summary
Background: The use of alternative technologies has recently gained significant importance in the food industry due to the new consumer trends for the novel food processing methods that minimize processing, increase quality, improve processing effectiveness and efficiency, and provide food safety while extending shelf life. Ultrasound has emerged as an innovative technology in the food industry because it is relatively cheap, simple, fast, non-toxic, environmentally friendly, and energy saving. High-intensity ultrasound (HIU) causes physical, mechanical, and chemical changes in the material because of the acoustic cavitation, which provides high temperature and pressure by collapsing the microbubbles.