Journal of Food Processing & Technology

Power ultrasound: A novel way of food processing

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Santosh S Chopde, Sheikh Adil and Chavhan Bhavesh

College of Dairy Technology, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing. By regulating frequency, it can be utilized in many industrial applications including food. The sound ranges employed can be divided into high frequency, low energy diagnostic ultrasound and low frequency, high energy power ultrasound. Applications involving high power ultrasound are expanding rapidly as ultrasonic intensification opportunities are identified in new fields. This is facilitated through new technological developments and an evolution of current systems to tackle challenging problems. High power ultrasound induces mechanical, physical and chemical/biochemical changes through cavitation which supports many food processing operations such as extraction, crystallization, drying, emulsification and inactivation of pathogenic bacteria on food contact surfaces.

Biography :

Email: santosh.der@gmail.com