Sound Waves of Innovation: The Future of Food and Beverage Preservation

The importance of quality assessment in the realm of food and agricultural produce cannot be overstated. Ensuring that the products we consume meet quality standards is essential for our health and safety and the sustainability of the agricultural industry. Quality assessment encompasses many factors, including taste, nutritional value, freshness, and the absence of contaminants. Traditional quality assessment methods often rely on visual inspection and manual testing, which can be time-consuming and prone to errors.

- Kushagra Agrawal

This is where acoustic technology steps in as a game-changer. By harnessing the power of sound waves and sophisticated algorithms, acoustic technology offers a non-invasive and highly accurate means of assessing the quality of food and agricultural products. It can detect subtle variations in texture, ripeness, and even the presence of pathogens or foreign materials, enabling producers and regulators to make informed decisions about the quality and safety of the products entering the market. In an era where food safety and quality are paramount, integrating acoustic technology promises to revolutionize how we ensure our agricultural produce’s excellence.

Acoustic Technology is a perfect alternative to thermal processing due to its environment and economically friendly nature. Acoustic Technology can be applied to Food Processing and the Food Packaging industry as it helps develop bio-degradable food packaging material. Ultrasound can be used at different frequencies to perform tasks such as activation/de-activation of enzymes, emulsification, homogenization, ripening, stabilization, preservation, etc. Applying ultrasonic waves at frequencies around 20 kHz typically involves systems utilizing a liquid or gaseous medium, like air, for wave propagation. This specific type of ultrasonics, known as power ultrasound (US), induces a spectrum of effects, including mechanical, physical, chemical, and biochemical changes, through acoustic cavitation. Acoustic cavitation results from bubbles’ formation, expansion, and eventual collapse, releasing significant energy. This energy is harnessed in various food-processing operations, including drying, extraction, emulsification, and the inactivation of pathogenic bacteria and their enzymes in the food matrix or on its surface.