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• It uses a small power level that the waves cause no physical and chemical alteration
in the properties of the material through which it passes.
• This property is been utilized for non-invasive analysis and monitoring of various
food materials during processing and storage to ensure quality and safety.
• Ultrasonic velocity (v) is determined by density (ρ) and elasticity (E) of the medium,
according to the Newton-Laplace equation (Blitz, 1963).
Newton-Laplace Equation:
•This equation implies that the ultrasound velocity of the solid form of a material
is larger than that of its liquid form.
•In food industry, the sensitivity of ultrasound velocity to molecular
organizations and intermolecular interactions makes UVM – Ultrasound Velocity
Measurements suitable for determining composition, structure, and physical state
of different food materials.
•It also helps in detection of foreign bodies and defects in processed and
packaged food.
Why Low Power ?
• Can provide information about the physiochemical
properties of food materials, their composition,
structure and physical state.
• In Meat Technology
• In Fruits and Vegetables
• In Cereal products
• Ultrasonic monitoring for food freezing
High Power Ultrasound:
contamination of food processing surfaces by pathogenic bacteria and removal of bacterial biofilms.
Principle of HPU
Factors that affect power ultrasound are energy, intensity, pressure, velocity and temperature.
Where, Pa is the acoustic pressure (a sinusoidal wave), which is dependent on time (t), frequency
(f) and the maximum pressure amplitude of the wave.
I = Pa max/ 2ρv , where ρ is the density of the medium and v is the sound velocity in the medium.
Why HPU ?
Ultrasonic Inactivation of Microorganism
• Thermal processing does kill vegetative microorganisms and some spores; however, its
effectiveness is dependent on the treatment temperature and time.
• The magnitude of treatment, time and process temperature is also proportional to the
amount of nutrient loss, development of undesirable flavors and deterioration of
functional properties of food products.
• High power ultrasound is known to damage or disrupt biological cell walls which will
result in the destruction of living cells.
• Unfortunately very high intensities are needed if ultrasound alone is to be used for
permanent sterilization. However, the use of ultrasound coupled with other
decontamination techniques, such as pressure, heat or extremes of pH is highly
applicable.
Thermosonic (heat plus sonication),
manosonic (pressure plus sonication),
and manothermosonic (heat plus pressure plus sonication) treatments are likely the
best methods to inactivate microbes, as they are more energy – efficient and effective
in killing microorganisms.
The advantages of ultrasound over heat pasteurization include:
Minimizing of flavor loss, greater homogeneity and significant energy savings.
• High Efficiency
cobalt-60 gamma sources : most commonly used as they can deeply penetrate
into food
electron beam generators
x-ray accelerators
gamma rays
Dose Effects
• Absorbed dose is measured as the quantity of radiation imparted per unit of mass of a
specified material.
• The unit of absorbed dose is the gray (Gy) where 1 gray is equivalent to 1 joule per
kilogram.
• Low doses (up to 1 kGy) inhibit sprouting in tuber, bulb and root vegetables, inhibit
the growth of asparagus and mushrooms, and delay physiological processes (ripening,
etc.) in fruits
• Medium doses (1 to 10 kGy) extend the shelf life, eliminate spoilage and pathogenic
microorganisms
• High doses (10 to 50 kGy) can be used for industrial sterilization and
decontamination of certain additives or ingredients
• Parasites and insect pests, which have large amounts of DNA, are rapidly killed by
an extremely low dose of irradiation.
• It takes more irradiation to kill bacteria, because they have less DNA.
• Viruses are the smallest pathogens that have nucleic acid, and they are, in general,
resistant to irradiation at doses approved for foods.
• Another useful effect: it can be used to prolong the shelf life of fruits and vegetables
because it inhibits sprouting and delays ripening.
IMPACT !!
It has been studied that when irradiation is used as
approved on foods:
• Disease-causing microorganisms are reduced or
eliminated
• The nutritional value is essentially unchanged
• The food does not become radioactive
• Irradiation is a safe and effective technology that can
prevent many food borne diseases.
Current Scenario
Considering its potential role in the reduction of post-harvest losses, providing safe
supply of food and overcoming quarantine barriers, food irradiation has received
wider government approvals during the last decade.
There is also a trend towards increased commercialization of irradiated food.
Currently, there are 47 irradiation facilities in some 23 countries being used for
treating foods for commercial purposes.
Advantages
• kill many insects and pests that infest foods like grains, herbs and spices without
appearing to affect them
• kill or considerably reduce the level of dangerous micro organisms in foods such as
salmonella and campylobacter in raw meat and poultry.
• Listeria in ready to eat foods like hot dogs
• Delay or stop normal ripening and decay processes so that foods can be stored for
longer
• Irradiation can successfully replace the fumigation treatment of cocoa beans and
coffee beans and disinfest dried fish, dates, dried fruits, etc.
• One of the most important advantages of food irradiation processing is that it is a
cold process which does not significantly alter physico-chemical
characters of the treated product.
• It can be applied to food after its final packaging
Are irradiated foods still nutritious?
“By using plasma treatment, we have
succeeded in removing 99.5 per cent of all
bacteria on the egg shell but because this is a
gentle method, the egg yolk and white are unaffected."
Concerns !!
• Need to determine optimum operating conditions for a given
application - Safety of treated products.
What's Next ??
References
T.J. Mason, L. Paniwnyk, J.P. Lorimer. Ultrasonics Sonochemistry 3 (1996), The uses of
ultrasound in food technology, Pages S253-S260
Retrieved from http://www.vscht.cz/ktk/www_324/studium/konzervace/pdf/ultrazvuk.pdf
Hao Feng, Gustavo V.Barbosa-Canovas, Jochen Weiss. Ultrasound technologies for Food and
Bioprocessing. Food engineering series, pages 1-10
Retrieved from http://books.google.ca/books?
id=jHRczaYL18C&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=f
alse
Erika Kress-Rogers and Christopher J.B. Brimelow, Woodhead publishing in food science and
technology, Instrumentation and sensors for the food industry-second edition. Pages 361-390
Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak ,Application of ultrasound in food
technology, Acta Sci. Pol., Technol. Aliment. 6(3) 2007, 89-99
References
http://rspublication.com/ijeted/may-12/89.pdf
http://ccr.ucdavis.edu/irr/how_food_irr.shtml
http://www.stockandland.com.au/news/agriculture/horticulture/generalnews/irradiati
on-pros-and-cons/2665981.aspx
Presented by
• Naveen Cheema [300774182]
• Navdeep Bains [300769430]
• Basani Prashanth Reddy [300778111]
• Romil Patel [300779128]
• Bharath Battina [300776818]
• Jithin M J [300778750]