Ultrasound
technology is of great importance as a low-cost and sustainable alternative
method with a wide range of applications in the food processing industry. In
recent years, ultrasound technology provides significant advantages in meeting
consumers’ demand for minimally processed products with applications that are
fast, efficient, and can preserve product quality and sensory properties.
However, important progress is being made towards becoming one of the widely
used non-thermal processing methods with ultrasound systems integrated into
food production. It also makes significant contributions to sustainability and
efficiency in resource use in the food industry, whose importance has been
increasing in recent years. In this
chapter, the history, mechanisms and application areas of ultrasound
technology, which creates cavitation energy with different physical and
chemical effects by using electrical energy, are discussed. In addition,
information about ultrasound applications and effects in food products is
presented, and information is provided about the applications of ultrasound
technology in the meat processing industry and its effects on product quality,
nutritional value and quality parameters.
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