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Ultrasounds: A Recent Perspective in Food Industry

Ultrasounds: A Recent Perspective in Food Industry

Amer Mumtaz2*, Muhammad Suhail Ibrahim1, Nouman Rashid Siddiqui2, Muhammad Naeem Safdar2, Masooma Munir2, Aqsa Qayyum2, Sahar Shibli2 and Muhammad Khalid Ibrahim3 

1Institute of Food and Nutritional Sciences PMAS- Arid Agriculture University Rawalpindi, Pakistan; 2Food Sciences Research Institute NARC Islamabad, Pakistan; 3District Headquarter Teaching Hospital, Sargodha, Pakistan.

amermumtaz72@yahoo.com
 

ABSTRACT

Sound waves above audible frequency have revolutionized food industries being inexpensive and green technology. The technology has wide range of application in food industry. Ultra-sonication, thermo sonication, man osonication and man othermosonication are used in food industries for various objectives. Sound waves produce acoustic effect and when bubble produced bursts it results in mechanical energy responsible for inactivation of the pathogenic organisms present in food by poration and DNA fragmentation. Ultrasounds have diversified application in meat industry, extraction of bio actives, dairy industry, Enzyme technology, fruit and vegetable juice industry, water, waste water treatment, starch modification and removal of food allergens from food. 

 

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Pakistan Journal of Agricultural Research

June

Vol. 34, Iss. 2, Pages 254-493

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