The DOI matches its Crossref record; 102 of the 102 references it cites were found in a registry or an index.
Application of ultrasound technology in processing of ready-to-eat fresh food: A review
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Citations
Cites
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Applications of ultrasound in food technology: Processing, preservation and extraction
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Trends in microwave-related drying of fruits and vegetables
Zhang, M., Tang, J., Mujumdar, A. S., & Wang, S. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.04.011 · Cited by 943
Self-citationBiochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
Toivonen, P. M. A., & Brummell, D. A. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.09.004 · Cited by 921
Factors influencing the microbial safety of fresh produce: A review
Olaimat, A. N., & Holley, R. A. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.04.016 · Cited by 908
Ultrasound Technologies for Food and Bioprocessing
(2011) · Food Engineering Series · doi:10.1007/978-1-4419-7472-3 · Cited by 688
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Ma, L., Zhang, M., Bhandari, B., & Gao, Z. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.03.005 · Cited by 414
Self-citationRecent developments in high-quality drying of vegetables, fruits, and aquatic products
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Self-citationEffects of power ultrasound on oxidation and structure of beef proteins during curing processing
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Cited by
Advances in application of ultrasound in food processing: A review
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105293 · Cited by 796
Non-thermal techniques and the “hurdle” approach: How is food technology evolving?
Bigi, F., Maurizzi, E., Quartieri, A., De Leo, R., Gullo, M., & Pulvirenti, A. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.12.015 · Cited by 92
Metadata
- Authors
- Chen, F., Zhang, M., & Yang, C.-H.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2020-05
- Volume
- 63
- Pages
- 104953
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2996929565
- Cited by
- 284
- References
- 102
- FWCI
- 14.70
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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