2019 Cilt 33 Sayı 2

Permanent URI for this collectionhttps://hdl.handle.net/11452/2477

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    Ultrasound applications in fruit and vegetable processing
    (Bursa Uludağ Üniversitesi, 2019-05-28) Karabacak, Azime Özkan; Tamer, Canan Ece; Çopur, Ömer Utku; Yagcıları, Melisa; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-4175-4477; 0000-0003-0441-1707; 0000-0002-1951-7937; 0000-0002-5190-2798
    Thermal treatments are the most traditional and widespread methods used for food processing and preservation. However, these treatments in terms of time and high temperature can cause changes in flavour, taste, colour, texture, nutritional value and sensorial properties of foods. Considering consumer demand for fresh and natural food products, non-thermal food preservation techniques have been gained wide interest. An interesting alternative means of preserving of foods and avoiding the adverse effects of thermal treatments could be provided by the ultrasound applications. Ultrasound consists of sound waves with high frequencies which is near the upper limit of human hearing range. Nowadays, applications of ultrasound and its effects on food components have attracted considerable relevance among researches due to its promising effects in food processing and preservation. It has been realized that ultrasound applications have much offer to the food industry such as drying, microbial inactivation, enzyme inactivation, filtration, freezing, extraction, production of emulsions and etc. In this review, the principles of ultrasound system is explained and the effects of ultrasound applications in fruit and vegetables processing are outlined.