title: Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review.
abstract: The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.
authors.affiliation: a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece.
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Arvanitoyannis
authors.affiliation: a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece.
authors.forename: Konstantinos V
authors.initials: KV
authors.lastname: Kotsanopoulos
authors.affiliation: a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece.
authors.forename: Amalia G
authors.initials: AG
authors.lastname: Savva
mesh_terms: D055598:Chemical Phenomena / Q000528:radiation effects; D003258:Consumer Behavior; D005285:Fermentation / Q000528:radiation effects; D005513:Food Inspection / Q000379:methods* / Q000639:trends; D063427:Food Quality; D059022:Food Safety; D005524:Food Technology / Q000639:trends; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology / Q000592:standards; D005628:Frozen Foods / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology / Q000592:standards; D006801:Humans; D050296:Microbial Viability / Q000528:radiation effects; D011786:Quality Control; D012677:Sensation; D000069453:Ultrasonic Waves / Q000009:adverse effects; D014465:Ultrasonics / Q000379:methods* / Q000639:trends
keywords: Ultrasound; drying; food treatment; freezing; microbial inactivation; ultrasonication