Microbial Inactivation by Ultrasound
ثبت نشده
چکیده
The Food Technology group of the University of Zaragoza has investigated the effect of ultrasound and its combination with other factors on the microbial inactivation since the early 90’s. Our group designed an equipment that allows to apply ultrasound under pressure treatments at sublethal (Mano-Sonication; MS), and at lethal temperatures (Mano-Thermo-Sonication; MTS) to liquid products. The influence of physical and environmental factors on the resistance of vegetative and spore cells to MS and MTS has been investigated. The MS and MTS processes could be an alternative to current heat treatments of heat-sensitive foods or in products where microorganisms were particularly resistant.
منابع مشابه
Study of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
متن کاملStudy of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
متن کاملAssessment of ultrasound irradiation on inactivation of gram negative and positive bacteria isolated from hospital in aqueous solution
Microbial contamination of water poses a major threat to public health. With the emergence of microorganisms resistant to multiple antimicrobial agents, there is increased request for promotion of disinfection methods. Since ultrasound wave (US) exhibits antibacterial activities on bacteria, the aim of this study was to evaluate the antimicrobial effect of low frequency (37 kHz) ultrasound on P...
متن کاملInvestigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique
In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...
متن کاملInvestigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique
In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...
متن کاملKinetics of Microbial Inactivation for Alternative Food Processing Technologies
This section describes the uses of ultrasound in the food industry. A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound involve its use in combination with other preservation methods. This review points to the need for more research on microbial inactivation in food systems whe...
متن کامل