Effects of ultrasonic on microorganisms and enzymes

Lorigooini, Z. and Hosseinzadeh Samani, B. (2015) Effects of ultrasonic on microorganisms and enzymes. International Science and Investigation Journal, 4 (1).

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Abstract

Removing on pathogens is the key concern of non-thermal technology in food products. Recently, inclusion of ultrasound into the food industry has been a subject of research and development. The application of ultrasound in food industry is undoubtedly the notion of consideration and development and, the same as other cases in other areas, the sound ranges can would fall into the following categories of high frequency, low energy, diagnostic ultrasound in the MHz range and low frequency, high energy, power ultrasound in kHz range. The advantageous application of power ultrasound is reflected in its chemical, mechanical, or physical effects on the process or product. Microorganisms Inactivation mechanism, based on physical and chemical factors that ultrasonic was caused on liquid food. When it comes to physical and chemical effects, one would distinguish between them as thinning cell membrane, localized heat and pressure changes (5500°C, 50Mpa); hydroxyl radical and sonochemical reactions, respectively. Ultrasound-assisted inactivation of microorganisms and enzymes brings about the extension of shelf life of raw materials or prepared foods. The study focuses on the related literature having to do with the effect of ultrasonic on microorganism and enzymes.

Item Type: Article
Uncontrolled Keywords: Ultrasonic, Innovation Technology, Pasteurization, Microorganism
Subjects: QU Biochemistry
QV pharmacology
Divisions: Reserach Vice-Chancellar Department > Medical Plants Research Center
Depositing User: zahra bagheri .
Date Deposited: 20 Dec 2017 06:38
Last Modified: 20 Dec 2017 06:38
URI: http://eprints.skums.ac.ir/id/eprint/6667

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