Ultrasound in Food Industry

ULTRASOUND IN FOOD INDUSTRY
CONTENTS
1. Fundamentals
2. Equipment
3. Ultrasound-assisted extraction
4. Other applications
Van Viet Man Le (Ho Chi Minh City

University of Technology) 1

1. Fundamentals
Industry Chemistry Diagnosis


1. Fundamentals

1
1. Fundamentals


1. Fundamentals
Ultrasound in liquid systems


1. Fundamentals
Acoustic cavitation in liquid systems

- Inertial cavitation
- Non-inertial cavitation

2
1. Fundamentals

- Physical transformation:
 Temperature
 Pressure
 Mixing


1. Fundamentals

- Chemical transformation:
Example 1: Water lysis

O2  2O·
H2O  H· + OH·
OH· + OH·  H2O2
O· + 2H·  H2O
H· + H·  H2


1. Fundamentals

- Chemical transformation:
Example 2: Amino acid lysis
OH· + +H NCHRCOO-
3
→ +H NC·RCOO-
3 + H2O
H· + +H NCHRCOO-
3
→ +H NC·RCOO-
3 + H2
eaq- + +H NCHRCOO-
3
→ C·HRCOO- + NH3

3
1. Fundamentals
Acoustic cavitation on solid sample
Sponge effect
- Liquid elimination from solid sample
- Appearance of microchannels


1. Fundamentals
Technological parameters
- Frequency
- Power/ ultrasonic power (W)

- Power per 1 unit of the sample (W/g or W/mL)
- Energy (kWh/L )
- Power intensity: Pi = P/A = P/πr2 (W/cm2)


1. Fundamentals
Classification by power intensity

- Low intensity ultrasound/ high frequency ultrasound/
non-destructive ultrasound: less than 1 W/cm2
(f = 1-10MHz)
-High intensity ultrasound/ low frequency ultrasound/

power ultrasound): higher than 10 W/cm2
(f = 20-100KHz)

4
1. Fundamentals
Technological parameters
- Temperature
- Time


2. Equipment
Main components
 Electrical power generator
 Transducer
 Emitter
→ Other designs


2. Equipment
Electrical power generator
 Voltage setting (V)
 Current setting (I)
 Power: P = V x I

5
2. Equipment
Transducer
 Piezoelectric effect
- Definition
- Material
→ Piezoelectric transducer


2. Equipment Piezoelectric transducer
(zirconate titanate crystals)


2. Equipment
Transducer
 Magnetostrictive phenomenon
- Definition
- Material
→ Magnetostrictive transducer

6
2. Equipment Magnetostrictive transducer


2. Equipment
Emitter
 Bath
 Horn/ probe
Horn tip/ sonotrode


2. Equipment
Laboratory scale

7
2. Equipment
Laboratory scale


2. Equipment
Industrial scale: batch systems
 Bath


2. Equipment
Industrial scale: batch systems
 Probe
→ Manufacturers: Hielscher, Branson, Undatim,

Sonicmaster, Giken, Sonics & Materials, Vibra Cell…

8
2. Equipment
Industrial scale: continuous systems
Example:
Hielscher
(16kW)


Conventional extraction
- Temperature
- Mixing
Advanced extraction
- Accelerated solvent extraction
- Supercritical fluid extraction
- Microwave-assisted extraction
- Ultrasound-assisted extraction


Acoustic cavitation in solid-liquid extraction
Large particle Small particle Mixing
Fragmentation Surface erosion
Reduction in Improvement in
particle size mass and heat
University of Technology)
transfer 27
9
Extraction of rutin
and quercetin from
Euonymus alatus
(Thunb.) Sieb
A: Material
B: Material in
solvent
C,D: Ultrasonicated
material


Advantages
- Yield
- Time
Notes
- Chemical composition
- Temperature


Technological factors
- Solvent
- Material size
- Material moisture
- Ultrasonic conditions

10
Application
- Glucid
 Sucrose from sugar-cane and sugar-beet
 Xyloglucan from apple residue; hemicellulose from
bagasse
 Cellulose from bagasse
- Protein from soy meal, collagen
- Oil from soy meal, rice bran and other oil seeds
- Lignin

Application
- Organic acids
- Food colorants
- Flavoring compounds
- Essential oils


Application
- Bioactive compounds
 Vitamin
 Phenolics
 Steroid
 Saponin
 Alkaloid…

11
Fruit juice
- Juice extraction
 Conventional method
 Enzymatic method
- Products
 Clear juice
 Cloudy juice


Y = 81.44 + 1.70X1 + 1.75X2 - 1.60X12 – 1.12X22
Grape juice
X1: Temperature
(oC)
X2: Time (min)
X1 = 74oC
X2 = 13 min

Comparison Yield
Pectinase treatment 79.6%
Increase by
9.2%
Control 72.9%
Increase by
12.9%
Ultrasonic treatment 82.3%
12
3. Ultrasound-assisted extraction Comparison


4.1. Inactivation of microorganisms
Cellular changes:
- Non inertial cavitation: microstreaming effect
 Shear force
- Inertial cavitation
 Shear force
 Free radicals
 Electric discharge

Saccharomyces cerevisiae
A,B: Control
C,D,E,F: Sonication at
20KHz, 45oC, amplitude
95.2μm

13
Factors affecting microbial inactivation:

- Cell size
- Cell shape
- Gram (+) or (-) bacteria
- Cell age


Combined methods
- Manosonication
- Thermosonication
- Manothermosonication
- Ultrasound and chemicals


4.2. Enzyme activation and inactivation
- Enzyme activation:
 Substrate release
 Enzyme release
 Substrate pretreatment

14
- Enzyme activation
 Improved mass transfer
Homogeneous systems
Heterogeneous systems: solid-liquid, liquid-liquid
 Change in enzyme configuration


- Enzyme inactivation
 Agglomeration
 Sub-unit separation
 Change in primary and secondary structure


Combined methods
- Ultrasound and temperature
- Ultrasound, pressure and temperature

15
4.3. Homogenization
- Suspension
- Emulsion
→ Ultrasound and emulsifying agents


4.3. Homogenization
Application fields:
- Food
- Cosmetics
- Pharmaceutics
- Petroleum chemistry


4.4. Surface cleaning
Mechanism
- Physical
- Physico-chemical
Procedure
- Particle removal
- Prevention of redeposition
Example: encapsulation of particles

16
Application
- 20-35KHz
- 60-80KHz
- 132-192KHz
Notes
- Frequency and cavitation/ microstreaming
- Power intensity: 7,15-9,15W/cm2




4.5. Filtration and membrane separation
Advantages
- Concentration polarization
- Adsorption

17

4.5. Filtration and membrane separation
Application fields
- Separation
- Filter/ membrane cleaning


4.6. Crystallization
Advantages
- Improved crystal purity
- Improved secondary physical properties (flowability,
packing density, etc.) of the product
- Shorter crystallization cycle times and less frequent rework
- Shorter and more reliable downstream processes.

18


Application fields
- Sugar (Ex: lactose)
- Chocolate
- Margarine…


4.7. Immersion freezing
Advantages:
- Shorter freezing time
- Regulation of ice-crystals
Application:
- Fruits
- Meat and fish products

19
4. Other application
4.8. Foam formation and destruction
Mechanism
- Pressure change
- Shear force
- Compressive force
- Impact force
→ Application field


4. Other application
4.8. Foam formation
and destruction
Dish emitter
(airbone
ultrasound)


4.9. Water removal
Water removal from food
- Pressing
- Centrifugation
- Drying
- Osmosis

20
4.9. Water removal
Ultrasound-assisted hot air drying of food
- Sponge effect
- Heat transfer
→ Ultrasonic agitation
Application:
- Carrot, onion, apple
- Potato
- Rice and mushroom

4.9. Water removal
Acoustic drying
- Stepped plates
- Vibrating cylinders


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4.9. Water removal
Osmosis
→ Mass transfer
Application:
- Fruits (apple, banana…)
- Meat and cheese brining


4.10. Fermentation
Advantages
- Mass transfer
- Deaeration
Note: ultrasound frequency
→ Application: sake, beer, wine…

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ULTRASOUND IN FOOD INDUSTRY

Van Viet Man Le (Ho Chi Minh City