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Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 4 No. 1-2, 2009.

Stručni rad

Applications of Power Ultrasound for Foodstuffs Processing

Mladen Brnčić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Branko Tripalo ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Antonia Penava ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Damir Karlović ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Damir Ježek orcid id orcid.org/0000-0002-1952-8310 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Dražen Vikić Topić ; Institut Ruđer Bošković, Zagreb, Hrvatska
Sven Karlović orcid id orcid.org/0000-0002-6117-2063 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Bosiljkov orcid id orcid.org/0000-0001-6665-4208 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 604 Kb

str. 32-37

preuzimanja: 1.544

citiraj

Sažetak

Many investigations recently deal with development of new, sophisticated and moderated techniques for food processing for which it can be assumed that might improve or even replace some traditional heat based processes within food technology and food industry to obtain high quality food products. Preserved and improved flavour, taste, odour, visual appearance, colour, textural and nutritive properties as well are some of the qualities for such treated and processed foods. Primarily applications of high hydrostatic pressure, hi-intensity ultrasound, oscilating magnetic
fields, microwaves and pulsed electric fields are being investigated. In common for all mentioned technologies is that processing of foods is conducted under conditions of ambient temperature namely slightly increase of temperature occurs as a consequence of alteration of foodstuffs during which process itself last between one and ten minutes.
Potential applications of ultrasound in food technology and food industry has been matter of intensive research in previous two decades and was divided in two different groups. First (low intensity ultrasound) as powerfull tool for non-destructive applications i.e. diagnostic methods for various properties determination of food raw materials and final food products, and second (hi intensity ultrasound) where ultrasound is used to change physical-chemical properties of foods. In this work applications of hi intensity ultrasound in food technology and food industry has been
described.

Ključne riječi

Hi intensity ultrasound; food technology; food

Hrčak ID:

49942

URI

https://hrcak.srce.hr/49942

Datum izdavanja:

1.7.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.550 *