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.
この記事は Food & Beverages Processing の October 2023 版に掲載されています。
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この記事は Food & Beverages Processing の October 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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