Hielscher Ultrasound: Food Processing – Extraction and Preservation

Shoppers demand for minimally processed fresh-like meals with excessive sensory and dietary attributes. Therefore light, however focused non-thermal meals processing and preservation acquire significance. Ultrasound might be the simplest and most versatile technique for the disruption of cells and for the manufacturing of extracts. Hielscher ultrasound is environment friendly, secure and dependable.

In the present day, thermal remedy is the commonest processing technique for meals extraction or microbial inactivation that results in longer shelf-life (preservation). Due to the publicity to excessive temperature this technique has typically disadvantages for a lot of meals merchandise. Thermal remedy could cause undesirable alterations of sensory attributes, i.e. texture, taste, shade, scent, and dietary qualities, i.e. nutritional vitamins and proteins.

Ultrasound is an environment friendly non-thermal different. Ultrasonic cavitation creates shear forces that break cell partitions mechanically and enhance materials switch. This impact is getting used within the extraction of liquid compounds from strong cells (solid-liquid extraction). On this case, the compound to be dissolved right into a solvent is enclosed in an insoluble construction. With the intention to extract it, the cell membrane should be destructed. For this, ultrasound is quicker and extra full than maceration or stirring. The particle measurement discount by the ultrasonic cavitation will increase the floor space in touch between the strong and the liquid part, considerably. The mechanical exercise of the ultrasound enhances the diffusion of the solvent into the tissue. As ultrasound breaks the cell wall mechanically by the cavitation shear forces, it facilitates the switch from the cell into the solvent.

• ultrasonic extraction of phenolic compounds from vacuolar constructions by disrupting plant tissue

• ultrasonic extraction of Betacyanin (crimson pigments, e.g. from beets) and Betaxanthin (yellow pigments)

• ultrasonic extraction of lipids and proteins from plant seeds, corresponding to soybean

• cell membrane permeabilization of fruits, corresponding to grapes, plums, mango

• ultrasonic processing of

o fruit juices, e.g. orange, grapefruit, mango, grape, plum

o purees

o sauces, e.g. tomato, asparagus, bell pepper, mushroom

o dairy merchandise

• enhance stability of dispersions, corresponding to orange juice, i.e. scale back settling

In contrast to different non-thermal processes, corresponding to excessive hydrostatic strain (HP), compressed carbon dioxide (cCO2) and supercritical carbon dioxide (ScCO2) and excessive electrical discipline pulses (HELP), Hielscher ultrasound will be simply examined in lab or bench-top scale – producing reproducible outcomes for scale-up. The depth and the cavitation traits will be simply tailored to the precise extraction course of to focus on particular goals. Amplitude and strain will be different in a variety, e.g. to establish probably the most power environment friendly extraction setup.

Microbial and enzyme inactivation (preservation) is one other software of ultrasound within the meals processing. On this case ultrasonication is usually simpler when mixed with different anti-microbial strategies, corresponding to:

• thermo-sonication, i.e. warmth and ultrasound

• mano-sonication, i.e. strain and ultrasound

• mano-thermo-sonication, i.e. strain, warmth and ultrasound

e.g. for Bacillus subtilis, Bacillus coagulans, Bacillus cereus, Bacillus sterothermophilus, Saccharomyces cerevisiae, Aeromonas hydrophila

Ultrasound can also be used within the emulsification, dispersing and homogenizing in addition to to enhance chemical reactions and floor chemistry (sonochemistry) or to affect crystallization processes.

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