Zastosowanie technik ultradźwiękowych w przetwarzaniu żywności

Kaczmarski, Ł.K.; Lewicki, P.P.

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Artykuł - szczegóły

Tytuł artykułu

Zastosowanie technik ultradźwiękowych w przetwarzaniu żywności

Autorzy

Kaczmarski Ł.K. , Lewicki P.P.

Identyfikatory

Warianty tytułu

Application of ultrasound in food processing

Języki publikacji

Abstrakty

W artykule omówiono naturę fizyczną ultradźwięków oraz rozwój badań nad zastosowaniem fal o wysokiej częstości w przemyśle i przetwórstwie żywności. Przedstawiono wykorzystanie ultradźwięków w badaniu żywności, a także ich zastosowanie w procesach technologicznych. Poruszono zagadnienia ekonomiczne i legislacyjne dotyczące stosowania ultradźwięków w produkcji żywności.

The paper presents physical nature of ultrasounds and research and development on application of high frequency waves in industry and food processing. Application of ultrasounds in food analysis as well as in food processing is presented. Some economic and legislative problems are also discussed.

Słowa kluczowe

przetwarzanie żywności techniki ultradźwiękowe

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2005

Tom

T. 59, nr 9

Strony

34--36

Opis fizyczny

Bibliogr. 47 poz.

Twórcy

autor

Kaczmarski Ł.K.

Katedra Inżynierii Żywności i Organizacji Produkcji, SGGW Warszawa

autor

Lewicki P.P.

Katedra Inżynierii Żywności i Organizacji Produkcji, SGGW Warszawa

Bibliografia

1. Al-Hamdani S., Burnett C., Durant G. (1998): "Effect of low-dose ultrasonic treatment on Spirulina maxima", Aquacultural Engineering 19, 17-28
2. Barnett S. (1998): "Thresholds for Nonthermal Bioeffects", Ultrasound in Medicine and Biology, Vol. 24, Supplement 1
3. Benedito J., Carcel J.A., Rossello C., Muet A. (2000): "Composition assessment of raw meat mixtures using ultrasonics", Meat Science 57 (2001), 365-370
4. Bing Li i Da-Wen Sun (2002): "Effect of power ultrasound on freezing rate during immersion freezing of potatoes", Journal of Food Engineering 55, 277-282
5. Bing Li i Da-Wen Sun (2003): "Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing", Journal of Food Engineering 57, 337-345
6. Chanamai R., Coupland J.N., McClements D.J. (1997): "Effect of temperature on the ultrasonic properties of oil-in-water emulsions", Colloids and Surfaces A: Physiochemical and Engineering Aspects 139 (1998), 241-250
7. Chisti Y. (2003): "Sonobioreactors: using ultrasound for enhanced microbial productivity", Trends in Biotechnology, Vol. 21, No. 2, 89-93
8. Coupland J.N., McClements D.J. (2000): "Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods", Journal of Food Engineering 50 (2001), 117-120
9. Food and Drug Administration (2000): "Kinetics of Microbial Inactivation for Alternative Food Processing Technologies: Ultrasound", Center for Food Safety and Applied Nutrition, http://vm.cfsan.fda.gov/~comm/ift.html
10. Gheadian R., Coupland J.N., Decker E.A., McClements D.J. (1997): "Ultrasonic determination of Fish Composition", Journal of Food Engineering 35 (1998), 323-337
11. Got F., Culioli J., Berge P., Vignon X., Astruc T., Quideau J. M., Lethiecq M. (1999): "Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef", Meat Science 51, 35-42
12. Gould G. W. (1995): "Biodeterioration of Food and an Overview of Preservation in the Food and Dairy Industries", International Biodeterioration & Biodegradation, 267-277
13. Haizhou Li, Pordesimo L. i Weiss J. (2004): "High intensity ultrasound-assisted extraction of oil from soybeans", Food Research International 37, 731-738
14. Knorr D., Zenker M., Heinz V., Dong-Un Lee (2004): "Application and potential of ultrasonics in food processing", Trends in Food Science & Technology 15, 261-266
15. Kulmyrzaev A., Cancelliere C., McClements D.J. (2000): "Characterization of areated foods using ultrasonic reflectance spectroscopy", Journal of Food Engineering 46, 235-241
16. Lyng J. G., Allen P. i McKenna B. (1998): "The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness", Lebensmittel Wissenschaft und Technologie 31, 334-338
17. Mason T.J., Paniwnyk L., Lorimer J.P. (1996): "The uses of ultrasound in food technology", Ultrasonics Sonochemistry 3, 253-260
18. McClements D.J. (1995): "Advances in the application of ultrasounds in food analysis and processing", Trends in Food Science & Technology, Vol. 6, 293-299
19. McClements D.J., Coupland J.N. (1995): "Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy", Colloids and Surfaces A: Physiochemical and Engineering Aspects 117 (1996), 161-170
20. Mizrach A. (2000): "Determination of avocado and mango fruit properties by ultrasonic technique", Ultrasonics 38, 717-722
21. Piyasena P., Mohareb E. i McKeller R. C. (2003): "Inactivation of microbes using ultrasound: a review", International Journal of Food Microbiology 87, 207-216
22. Pohlman F. W., Dikeman M. E. i Kropf D. A. (1997): "Effects of High Intensity Ultrasound Treatment, Storage Time and Cooking Method on Shear, Sensory, Instrumental Color and Cooking Properties of Packaged and Unpackaged Beef pectorali Muscle", Meat Science, Vol. 46, No. 1, 89-100
23. Raso S., Mañas P., Pagán R., Sala F. J. (1999):"Influence of different factors on the output power transferred into medium by ultrasound", Ultrasonic Sonochemistry 5, 157-162
24. Riera E., Golás Y., Blanco A., Gallego J. A., Blasco M., Mulet A. (2004): "Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound", Ultrasonics Sonochemistry 11, 241-244
25. Saggin R., Coupland J.N. (2001): "Non-contact ultrasonic measurements in food materials", Food Research International 34, 865-870
26. Schläfer O., Sievers M., Klotzbücher H., Onyeche T. I. (2000): "Improvement of biological activity by low energy ultrasound assisted bioreactors", Ultrasonics 38, 711-716
27. Seshadri R., Wiess J., Hulbert G. J., Mount J. (2003): "Ultrasonic processing influences rheological and optical properties of high-metoxyl pectin dispersions", Food Hydrocolloids 17, 191-197
28. Sigfusson H., Decker E.A., McClements D.J. (2000): "Ultrasonic characterization of Atlantic mackerel (Scomber scombrus)", Food Research International 34 (2001), 15-23
29. Zhao B., Basir O.A., Mittal G.S. (2003): "Correlation Analysis Between Beverage Apparent Viscosity and Ultrasound Velocity", International Journal of Food Properties, Vol. 6, No. 3, 443-448
Strony internetowe producentów i dostawców
1. Actaris Polska Sp. z o.o. - http://www.actaris.pl
2. Advanced Sonic Processing Systems - http://www.advancedsonics.com
3. Anima - http://www.anima-iso.pl
4. Apator S.A. - http://www.apator.torun.pl
5. Aquatherm PPH Sp. j. - www.aquatherm.pl
6. Arpo - http://www.arpo.pl
7. Artom - http://www.artom.com.pl
8. Danfoss Sp. z o.o. - www.danfoss.com.pl
9. Dr Hielscher GmbH - http://www.hielscher.com
10. Dukane - http://www.dukcorp.com
11. Giltron, Inc. - http://www.giltron.com
12. Lamir - http://www.lamir.com.pl
13. Meskon Sp. z o.o. - http://www.meskon.com.pl
14. Nivelco-Poland Sp. z o.o. - http://www.nivelco.pl
15. Polbrix Sp. z o.o. - http://www.polbrix.lublin.pl
16. Polsonic Sp. z o.o. - http://www.polsonic.com
17. Solartron Mobrey Sp. z o.o. - http://www.mobrey.com.pl
18. Zach Metalchem Sp. z o.o. - http://www.metalchem.pl

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-article-BPG4-0038-0024