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Ultrasonic freezing
- 1. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura M.D.S.Ruwanthika
- 2. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Sanduni Ruwanthika Devi Balika Vidyalaya Colombo 08 I want to be a good Sri Lankan with good carrier related Food Science & Technology I always believe that Money is not everything but it is something, however my family is my everything.
- 3. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Over view Introduction with background Fundamental theories Applications Advantages & Disadvantages Examples References
- 4. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Introduction with Background ThermalNon thermal High Hydrostatic Pressure Pulsed electric fields Ultraviolet Ultrasound Irradiation Chemicals Cold Plasma • Microwave • Ohmic Heating • Radiofrequency • Induction Heating Emerging food Technology
- 5. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Introduction Contd… Emerging technology Minimize processing Maximize the quality & safety of foods Improvement in Mass transfer Food preservation Assistance of thermal treatments Manipulation of texture Food analysis
- 6. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Fundamental Theory o Simply It means a sound waves of frequencies which can not be identified by the human ear (above 20kHz). o Called as ultrasound. o Form of energy. o Can propagate in gases, liquids & solids. o resulting in a series of compression and rarefaction.
- 7. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Theory contd…. During the process • Create longitudinal waves • Results compressions & expansions • Pressure change cause to form cavitation & air bubbles • Larger surface area increases the diffusion of gas into bubble • Expand the bubble, Condensation occur
- 8. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Theory contd…. • Condensed molecules collide each other • Create high shock waves • Results high temperature & pressure • cavitation creates shear forces that break cell walls mechanically and improve material transfer.
- 9. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Ultrasound Law Energy Ultrasound High Energy Ultrasound Theory contd….
- 10. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Ultrasound in Food Science & Technology Inactivation of microorganisms & enzymes Modifications • Anti oxidant modification • Bioactive modification • Color modification • Polysaccharide modification
- 11. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Increasing the efficiency of Unit Operations Ultrasound assisted • Freezing • Extraction • Filtration • Osmatic dehydration • Drying • Emulsification in Lipid Containing Foods Ultrasound in Food Science & Tech. contd..
- 12. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Increasing the efficiency of Unit Operations Contd… Ultrasound assisted • Cutting in Lipid Containing Foods • Homogenization in Lipid Containing Foods • Fermentation • Defoaming
- 13. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Freezing Influence the initiation of crystal nucleation, control the rate of crystal growth, ensure the formation of small and even-sized crystals, and prevent fouling of surfaces by the newly formed crystals. Ultrasonic Freezing Technology can be applied to foods where it can be used to control the size and rate of development of ice crystals in frozen foods Ex:- meats, fruits and vegetables, Ice cream
- 14. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Extraction organic compounds from plants or seeds has classically been based upon the judicious combination of solvent, heat and/or agitation. Due to ultrasonic cavitation creates shear forces that breaking cell walls mechanically and improving the material transfer.
- 15. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Applications Plant Foods Fruit Juices Orange Juice Tomato Juice Blackberry Juices Apple juices Fruits & vegetables Quality control of fresh vegetables and fruits Detecting of defective potatoes
- 16. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Dairy Foods Disruption of fat globules of milk Applications Contd…
- 17. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Oily Foods Applications Contd… Phenolic compounds in nuts Lipids of nuts Microbiological quality of nuts
- 18. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Applications Contd… • To make long term stabilized emulsions Ex:- Mayonnaise • Reduce the production time Ex:- yoghurt • Inhibition of enzymes Ex:- Pure pepsin • More novel applications
- 19. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Advantages With less additives With high nutritional value High quality Less thermal damage Good sensory properties Safe products Rapid, non-destructive, precise, fully automated
- 20. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Disadvantages Off-flavors Structural modifications free radicals Sometimes metallic taste Need highly technological instruments Very limited range of foods as it is an expensive technology
- 21. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura Ultrasonic can be a specialized and versatile technology with numerous applications in food processing. Ultrasonic processing is still in its infancy and requires a great deal of future research in order to develop the technology on an industrial scale. Conclusion
- 22. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura References http://www.slideshare.net/mjrulzz/quality- control-techniques-for-food-safety/19- Food_Irradiation www.scirp.org/journal/PaperDownload.asp x?paperID=35845
- 23. Emerging Food Technologies Presentation Series - 2016 University Of Sri Jayewardabepura
Notes de l'éditeur
- Shelf Life Extension Innovative Fresh Products UnwantedOR Reduced Constituent Clean-label Products Unwanted Enzyme Inactivation Pathogen Inactivation
- At the point ultrasonic energy not enough to retain gas as it is The high ultrasonic intensity of the waves can generate the growth and collapse of bubbles inside liquids, a phenomenon known as cavitation.
- Based on sound power, intensity, power density Low – higher than 100kHz, intensity below 1 wcm-2 most for the quality control and analysis High – between 18-100 kHz above 1 wcm-2 most food applications use high
- High power ultrasound is known to damage or disrupt biological cell walls which will result in the destruction of living cells dependent on the type of bacteria being tested. Other factors are amplitude of the ultrasonic waves, exposure time, volume of food being processed, the composition of food and the treatment temperature. (inactivtn of microbes)
- conventional freezing, the time taken from the initiation of crystallization to complete freezing (the dwell time) can be lengthy, during storage the crystals can expand. With cellular materials such as meats, fruits and vegetables the extended dwell time and crystal expansion softens and sometimes ruptures cell walls, resulting in textural softening and the release of cellular liquid on thawing. ultrasonics ensures rapid and even nucleation, short dwell times and the formation of small, evenly sized crystals, greatly reducing cellular damage ultrasound can not only increase the freezing rate, but also improve the quality of the frozen products. Application of power ultrasound can also benefit ice cream manufacture by reducing crystal size,
- Frut juices lower non enzymatic browning, prevent ascorbic acid, better quality, better color, better stability
- Extraction
- Novel applications :- oxidation of unsaturated oils, aging of alcoholic beverages, hydration of acetylene, decalcification of bone, hydrolysis of esters have been Developed Almost all the applications can be applies to Sri Lanka as ell, but the instrumental and skilled labors are the problem.
- Last advantage :- for analytical purposes
- As a result of cavitation