Ultrasound technology for food fermentation applications

K. Shikha Ojha; Timothy J. Mason; Colm P. O'Donnell; Joseph P. Kerry; Brijesh K. Tiwari

doi:10.1016/j.ultsonch.2016.06.001

Ultrasound technology for food fermentation applications

K. Shikha Ojha
, Timothy J. Mason
, Colm P. O'Donnell
, Joseph P. Kerry
, Brijesh K. Tiwari

School of Food and Nutritional Sciences

Research output: Contribution to journal › Review article › peer-review

Abstract

Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.

Original language	English
Pages (from-to)	410-417
Number of pages	8
Journal	Ultrasonics Sonochemistry
Volume	34
DOIs	https://doi.org/10.1016/j.ultsonch.2016.06.001
Publication status	Published - 1 Jan 2017

Keywords

Dairy
High frequency ultrasound
Low frequency ultrasound
Process analytical technique
Sonoporation
Wine

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10.1016/j.ultsonch.2016.06.001

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title = "Ultrasound technology for food fermentation applications",

abstract = "Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.",

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AU - Ojha, K. Shikha

AU - Mason, Timothy J.

AU - O'Donnell, Colm P.

AU - Kerry, Joseph P.

AU - Tiwari, Brijesh K.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.

AB - Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2 MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50 kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.

KW - Dairy

KW - High frequency ultrasound

KW - Low frequency ultrasound

KW - Process analytical technique

KW - Sonoporation

KW - Wine

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C2 - 27773263

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VL - 34

SP - 410

EP - 417

JO - Ultrasonics Sonochemistry

JF - Ultrasonics Sonochemistry

ER -

Ultrasound technology for food fermentation applications

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Keywords

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