A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Application of ultrasound in pharmaceuticals and food industryRunjhunDutta
Detailed Description of Application of ultrasound in pharmaceuticals and food industry (with examples).
Reference:
Chen, D., Sharma, S.K. and Mudhoo, A. eds., 2011. Handbook on applications of ultrasound: sonochemistry for sustainability. CRC press.
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Forklift Classes Overview by Intella PartsIntella Parts
Discover the different forklift classes and their specific applications. Learn how to choose the right forklift for your needs to ensure safety, efficiency, and compliance in your operations.
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When a customer search for a automobile, if the automobile is available, they will be taken to a page that shows the details of the automobile including automobile name, automobile ID, quantity, price etc. “Automobile Management System” is useful for maintaining automobiles, customers effectively and hence helps for establishing good relation between customer and automobile organization. It contains various customized modules for effectively maintaining automobiles and stock information accurately and safely.
When the automobile is sold to the customer, stock will be reduced automatically. When a new purchase is made, stock will be increased automatically. While selecting automobiles for sale, the proposed software will automatically check for total number of available stock of that particular item, if the total stock of that particular item is less than 5, software will notify the user to purchase the particular item.
Also when the user tries to sale items which are not in stock, the system will prompt the user that the stock is not enough. Customers of this system can search for a automobile; can purchase a automobile easily by selecting fast. On the other hand the stock of automobiles can be maintained perfectly by the automobile shop manager overcoming the drawbacks of existing system.
CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
Here's a great example: At a large natural gas-fired power plant, where they use waste heat to generate steam and energy, they were puzzled that their boiler wasn't producing as much steam as expected.
R&R and Tetra Engineering Group Inc. were asked to solve the issue with reduced steam production.
An inspection had shown that a significant amount of hot flue gas was bypassing the boiler tubes, where the heat was supposed to be transferred.
R&R Consult conducted a CFD analysis, which revealed that 6.3% of the flue gas was bypassing the boiler tubes without transferring heat. The analysis also showed that the flue gas was instead being directed along the sides of the boiler and between the modules that were supposed to capture the heat. This was the cause of the reduced performance.
Based on our results, Tetra Engineering installed covering plates to reduce the bypass flow. This improved the boiler's performance and increased electricity production.
It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
Quality defects in TMT Bars, Possible causes and Potential Solutions.PrashantGoswami42
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It is now-a-days very important for the people to send or receive articles like imported furniture, electronic items, gifts, business goods and the like. People depend vastly on different transport systems which mostly use the manual way of receiving and delivering the articles. There is no way to track the articles till they are received and there is no way to let the customer know what happened in transit, once he booked some articles. In such a situation, we need a system which completely computerizes the cargo activities including time to time tracking of the articles sent. This need is fulfilled by Courier Management System software which is online software for the cargo management people that enables them to receive the goods from a source and send them to a required destination and track their status from time to time.
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The College Bus Management system is completely developed by Visual Basic .NET Version. The application is connect with most secured database language MS SQL Server. The application is develop by using best combination of front-end and back-end languages. The application is totally design like flat user interface. This flat user interface is more attractive user interface in 2017. The application is gives more important to the system functionality. The application is to manage the student’s details, driver’s details, bus details, bus route details, bus fees details and more. The application has only one unit for admin. The admin can manage the entire application. The admin can login into the application by using username and password of the admin. The application is develop for big and small colleges. It is more user friendly for non-computer person. Even they can easily learn how to manage the application within hours. The application is more secure by the admin. The system will give an effective output for the VB.Net and SQL Server given as input to the system. The compiled java program given as input to the system, after scanning the program will generate different reports. The application generates the report for users. The admin can view and download the report of the data. The application deliver the excel format reports. Because, excel formatted reports is very easy to understand the income and expense of the college bus. This application is mainly develop for windows operating system users. In 2017, 73% of people enterprises are using windows operating system. So the application will easily install for all the windows operating system users. The application-developed size is very low. The application consumes very low space in disk. Therefore, the user can allocate very minimum local disk space for this application.
1. ULTRASOUND IN FOOD PRESERVATION
Presented By Keshavalu
M.Tech in Food process Engineering
Agricultural and Food Engineering Department
IIT Kharagpur
2. Content
• Introduction
• Ultrasound generation
• Uses of ultrasound in food processing
• Ultrasound in food preservation
• Effect of ultrasound on food quality
• Conclusion
• References
3. Introduction
• Ultrasound waves are similar to sound waves but, having a frequency
above 16 kHz, cannot be detected by the human ear.
• Ultrasound refers to sound waves, mechanical vibrations, which
propagate through solids, liquids and gases with a frequency greater
than the upper limit of human hearing.
• Use of ultrasound in food processing includes extraction, drying,
crystallization, filtration, defoaming, homogenization and also use of
ultrasound as preservation technique.
• The principle aim of this technology is to reduce the processing time,
save energy and improve the shelf life and quality of food products.
5. • Sound waves can propagate parallel or perpendicular to the direction
of travel through a material. Since the propagation of sound waves is
normally associated with a liquid medium.
• Parallel waves are known as longitudinal waves.
• Perpendicular waves are also known as shear waves.
• Longitudinal waves are capable of traveling
in solids, liquids, or gases. And have short
wavelengths with respect to the transducer
dimensions, producing sharply defined beams
and high velocities.
Figure 2. longitudinal wave
6. • Shear waves The particle motion is perpendicular to the direction of
wave propagation and liquids and gases do not support stress shear
under normal conditions, shear waves can only propagate through
solids.
• The velocity of shear wave is relatively low compared to longitudinal
waves.
Figure 3. shear wave
7. Ultrasound generation
• Ultrasonic wave producing system contains the generator, transducer
and the application system.
• Generator: It produces mechanical energy.
• Transducer: It converts mechanical energy into the sound energy at
ultrasonic frequencies.
There are 3 types of Transducer
1) Fluid-driven
2) Magnetostrictive
3) Piezoelectric
8. 1) luid-driven Transducer: The fluid-driven transducer produces vibration at ultrasonic
frequencies by forcing liquid to thin metal blade which can be used for mixing and
homogenisation systems.
2) Magnetostrictive Transducer: The magnetostrictive
transducer is made from a kind of ferromagnetic materials
such as iron or nickel. The frequency of the oscillator can
be adjusted by changing the capacitance of the condenser C.
• A magnetostriction generator produces ultrasonic
waves of comparatively low frequency. up to 200 kHz.
Figure 4. fluid-driven
Figure 5.Magnetostrictive Transducer
9. • Piezoelectric Transducer:
• Some naturally piezoelectric occurring
materials include Berlinite,
cane sugar, quartz, Rochelle salt,
topaz, tourmaline, and bone.
• man-made piezoelectric materials includes
barium titanate and lead zirconate titanate.
• Piezoelectric Transducer produces ultrasonic
waves more than 300kHz.
• In application system a coupler device is used to transfer ultrasonic vibrations to
the sample.
• probe system
• ultrasonic bath
Figure 6. Piezoelectric Transducer:
11. •Uses of Ultrasound in Food Processing
Filtration and drying
Freezing
Mixing and homogenization
Defoaming
Crystallization of fats, sugars etc
Cutting
Degassing
12. Ultrasound in food preservation
• Microbial inactivation mechanism: By cavitation phenomena.
During the cavitation process it changes the pressure and temperature cause
break- down of cell walls, disruption and thinning of cell membranes and DNA
will be damage.
Cavitation can be divided into two types
1) Transient Cavitation:
The bubbles oscillate in a irregular
fashion and finally implode.
This produces high local temperatures
and pressures that would disintegrate
biological cells and denature enzymes. Figure 9. transient Cavitation
13. 2) Stable Cavitation:
• The bubbles that oscillate in a regular fashion
for many acoustic cycles.
• The inactivation effect of ultrasound has also been attributed to the generation of
intracellular cavitation and these mechanical shocks can disrupt cellular structural
and functional components up to the point of cell lysis.
Figure 10. stable Cavitation
Figure 11. Mechanism of ultrasound-induced cell damage
14. • Methods of ultrasound:
a) Ultrasonication (US):
• it is the application of ultrasound at low temperature.
• it requires long treatment time to inactivate stable enzymes and microorganisms which may
cause high energy requirement.
b) Thermosonication (TS):
• It is a combined method of ultrasound and heat. The product is subjected to ultrasound and
moderate heat simultaneously. This method produces a greater effect on inactivation of
microorganisms than heat alone.
c) Manosonication (MS) :
• It is a combined method in which ultrasound and pressure are applied together.
• Manosonication provides to inactivate enzymes and microorganisms.
d) Manothermosonication (MTS) :
• It is a combined method of heat, ultrasound and pressure.
• MTS treatments inactivate several enzymes at lower temperatures and/or in a shorter time than
thermal treatments at the same temperatures
15. Table 1.Effects of ultrasound in combination with heat and pressure
Inactivation by Vegetative cells Spores Enzymes
Ultrasound alone (US) + - -
US and heat (MT) + + -
US and heat and pressure
(MTS)
+ + +
16. • Microorganism Inactivation
• Different kinds of microorganisms have different membrane structure.
• Gram-positive bacteria have a thicker cell wall and also Gram- negative bacteria
have a thinner cell wall.
• Factors affecting the effectiveness of microbial inactivation are.
Amplitude of ultrasound waves.
Exposure or contact time.
Volume of food processed.
Treatment temperature.
• The inactivation of Listeria monocytegenes by high-power ultrasonic waves (20
kHz) at ambient temperature and pressure has been found to be low with decimal
reduction values in 4.3 min.
• By combining sub lethal temperatures and higher pressures of 200kPa the decimal
reduction value will be over 1.5 min to 1.0 min.
17. • Spore Inactivation
• Microbial spores are resistant to extreme conditions such as high temperatures and
pressures, high and low pH and mechanical shocks.
• The endospores of Bacillus and Clostridium species are very resistant to extreme
conditions.
• Manosonication treatment at 500kPa for 12min inactivated over 99% of the spores.
Increasing the amplitude of ultrasonic vibration of the transducer. The increasing the
level of inactivation.
• For example 20 kHz probe at 300 kPa, 12 min sonication at 90µm amplitude
inactivated 75% of the spores.
• By raising the amplitude to 150µm resulted in 99.5% spore inactivation.
• Finally increasing the thermal temperature of the treatment resulted in greater rates of
inactivation certainly at 300kPa compared to thermal treatment alone.
19. • Enzyme inactivation
• The study of enzyme inactivation by ultrasound has received less attention than
microbial inactivation.
• Ultrasound creates continuous vibration and produce stable cavitation bubbles
which collapse due to the extreme local increase in pressure (1000 P) and
temperature (5000 K).
• Due to high pressure and temperature the secondary and tertiary structure will
breakdown. And also loss of many enzymes.
• Application of MTS treatments to model enzymes relevant to the food industry in
model buffer systems proved to be much more efficient than heat treatment for
inactivating these enzymes, especially those which are more thermally labile
(lipoxygenase and polyphenol oxidase).
20. Table 3. Inactivation of enzymes by using heat, pressure and ultrasound treatments.
Enzyme Medium Treatment Effect on activity
Pectinmethylesterae
(PME) and
Polygalacturanase
(PG)
Phosphate buffer 20 kHz, 52°C -
86°C, 12 - 45
kg/cm2, 0 - 104 μm
PME; D62.5°C = 45 min decreased to 0.85 min by
MTS
PGI; D86°C = 20.6 min decreased to 0.24 min
by MTS
PGII; D52.5°C = 38.4 decreased to 1.46 min by MTS
Glucose-6 phosphate
dehydrogenase
Distilled water
(pH = 5.6)
27 kHz, 60 W/cm2,
36°C - 47°C 880
kHz and 1 W/cm2,
36°C - 47°C
Caused higher inactivation as compared to thermal
treatment, dependent on enzyme concentration, higher
activation energy at lower frequency.
Orange juice
pectinmethylesterase
Citrate buffer and
orange juice
20 kHz, 33°C and
72°C, 200kPa,
117μm
MTS increased the inactivation by 25 times in citrate
buffer and >400 times in orange juice.
PME and (PG) of
tomato paste
Tomato pure
(5.5% solid)
20 kHz, 200kPa,
70°C, 117 μm
100% inactivation of PME, 62% inactivation of PG.
21. • Effect of ultrasound on food quality
• Effects of Ultrasound on Dairy Products
i. Serum proteins are lactalbumin and lactoglobulin are denatured more
extensively when ultrasound is combined with heat than with these two
treatments performed separately.
ii. Similar results were obtained in fat globule homogenization when
applying continuous manothermosonication.
iii. This also results in a slight change in milk colour.
22. •Effect of ultrasound on juices
i. vitamin C retention of orange juice after ultrasonic treatment is
higher when it is compared to thermal processing.
ii. The effects of ultrasound and temperature on vitamin C content of
tomato extract. It was found that there is no significant effect of
ultrasound whereas heat treatment significantly reduces vitamin C
content of tomato extract.
iii. MTS treatments of pure pectin solutions yielded molecules with
lower apparent viscosities due to a size reduction.
23. • Conclusion
• Ultrasound is considered to be an emerging technology in the food
industry. It has advantages of minimizing flavor loss, increasing
homogeneity, saving energy, high productivity, enhanced quality,
reduced chemical and physical hazards, and is environmentally
friendly.
• When it is applied with pressure and temperature its efficiency
increases and control nutritional loss.
• Ultrasound is a good alternative method for the food preservation and
also no adverse effect on human health.
24. • References
• Songul Sahin Ercan and Cigdem soysal. (2013) Use of ultrasound in
food preservation. Natural Science, (5), 5-13.
• Farid Chemat, Zill-e-Huma, Muhammed Kamran Khan. (2011)
Applications of ultrasound in food technology: Processing,
preservation and extraction. Ultrasonics Sonochemistry, (18), 813–
835.
• Emerging Technologies for Food Processing. Edted by Da-Wen Sun.
323-351.