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 (>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.
authors: Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland.
authors: K Shikha
authors: KS
authors: Ojha
authors: Sonochemistry Group, Coventry University, UK.
authors: Timothy J
authors: TJ
authors: Mason
authors: School of Biosystems and Food Engineering, University College Dublin, Ireland.
authors: Colm P
authors: CP
authors: O'Donnell
authors: Food Packaging Group, University College Cork, Cork, Ireland.
authors: Joseph P
authors: JP
authors: Kerry
authors: Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland. Electronic address: brijesh.tiwari@teagasc.ie.
authors: Brijesh K
authors: BK
authors: Tiwari
mesh_terms: D003612:Dairying; D000074421:Fermented Foods; D005511:Food Handling / Q000379:methods*; D000069453:Ultrasonic Waves; D014920:Wine
keywords: Dairy; High frequency ultrasound; Low frequency ultrasound; Process analytical technique; Sonoporation; Wine