Ultrasound technology for food fermentation applications

•High frequency ultrasound for monitoring of fermentation process.•Low frequency ultrasound can enhance fermentation rates.•Ultrasound can accelerate microbial growth rates. Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to pro...

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Bibliographic Details
Published in:Ultrasonics sonochemistry Vol. 34; pp. 410 - 417
Main Authors: Ojha, K. Shikha, Mason, Timothy J., O’Donnell, Colm P., Kerry, Joseph P., Tiwari, Brijesh K.
Format: Journal Article
Language:English
Published: Netherlands Elsevier B.V 01.01.2017
Subjects:
Dairy
Dairying
Fermented Foods
Food Handling - methods
High frequency ultrasound
Low frequency ultrasound
Process analytical technique
Sonoporation
Ultrasonic Waves
Wine
Wine
Dairy
Low frequency ultrasound
Sonoporation
Process analytical technique
High frequency ultrasound
ISSN:1350-4177, 1873-2828, 1873-2828
Online Access:Get full text
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Summary:•High frequency ultrasound for monitoring of fermentation process.•Low frequency ultrasound can enhance fermentation rates.•Ultrasound can accelerate microbial growth rates. 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 (>2MHz) 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 (20–50kHz) 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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ISSN:1350-4177
1873-2828
1873-2828
DOI:10.1016/j.ultsonch.2016.06.001