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The Use of Ultrasonic Sound Waves in Food Industry (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 2, 113 - 120, 01.04.2011

Abstract

Heat treatment is the most widely used food preservation method in the food industry to inactivate undesirable microorganisms and enzymes and to extent shelf life of products. On the other hand, an interest in the non-thermal processes is increasing day by day in order to eliminate negative influences arising from the high temperatures applied for preservation of foods. In prevention of microbial growth and inactivation of enzymes present in food high-power ultrasonic sound waves appear to be a technique that can be successfully used alone and in combination with other preservation techniques to provide a significant contribution in terms of preservation of both sensory properties and nutrient composition of foods as well as preservation of the product quality. In this review, it has been aimed to give information about the use of ultrasonic sound waves that have been widely used in recent times as an alternative technique in the food industry.

References

  • Elez-Martinez P, Escola-Hernandez J, Soliva- Fortuny RC, Martin-Belloso O. 2005. Inactivation of Lactobacillus brevis in orange juice by high- intensity pulsed electric fields. Food Microbiol, 22: 311-319.
  • Liang Z, Cheng Z, Mittal GS. 2006. Inactivation of spoilage microorganisms in apple cider using a continous flow pulsed electric field system. LWT, 39: 350-356.
  • Mertens B, Knorr D. 1992. Developments of nonthermal processes of food preservation. Food Technol, 46: 124-133.
  • Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation. J Food Eng, 70: 189-196.
  • Mason TJ, Lorimer JP. 1988. General principles. In Sonochemistry: Theory, Applications and Uses of Ultrasound in Chemistry, (Eds. T. J. Mason & J. P. Lorimer). Ellis Horwood: Chichester, pp. 17-63. 6. Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrasound: A review. Int J of Food Microbiol, 87: 207-216.
  • Fellows P. 2000. Processing using electric fields, high hydrostatic pressure, light or ultrasound. In: Food Processing Technology Principle and Practice. CRC Pres, Boca Raton Boston NY Washington, DC. 8. Mason T, Riera E, Vercet A, Lopez-Buesa P. 2005. Application of ultrasound. In D. W. Sun (Ed.), Emerging Technologies For Food Processing (pp. 323-350). California: Elsevier Academic Press. 9. Soria AC, Villamiel M. 2010. Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends in Food Sci & Technol, 21: 323-331.
  • Povey MJW, Mason TJ. 1998. Ultrasound in Food Processing. Thomson Science, New York.
  • Butz P, Tauscher B. 2002. Emerging technologies: Chemical aspects. Food Res Int, 35 (2/3) 279-284.
  • Bayraktaroglu G, Obuz E. 2006. Ultrasound yönteminin ilkeleri ve gıda endüstrisinde kullanımı. 9. Gıda Kongresi, 24-26 Mayıs, Bolu, Türkiye, 57-60. 13. Ananta E, Voigt D, Zenker M, Heinz V, Knorr D. 2005. Cellular injuries upon exposure of Escherichia coli and L.rhamnosus to high-intensity ultrasound. J Applied Microbiol, 99: 271-278.
  • Virot M, Tomao V, Le Bourvellec C, Renard MCGC, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochem, 17: 1066-1074.
  • Chemat F, Tomao V, Virot M. 2008. Ultraso- und-assisted extraction in food analysis. In: Handbook of Food Analysis Instruments by Semih Ötles (pp. 85–103). Boca Raton, Florida, USA: CRC press.
  • Kim SM, Zayas JF. 1989. Processing parameter of chymosin extraction by ultrasound. J Food Sci, 54: 700.
  • Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem, 106: 804-810.
  • Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends in Food Sci & Technol, 17: 300-312.
  • Luque-García JL, Luque de Castro MD. 2004. Ultrasound-assisted Soxhlet extraction: An expeditive approach for solid sample treatment application to the extraction of total fat from oleaginous seeds. J of Chromatog A, 1034 (1-2): 237-242.
  • Tavman Ş, Kumcuoğlu S, Akaya Z. 2009. Bitkisel ürünlerin atıklarından antioksidan maddelerin ultra- son destekli ekstraksiyonu GIDA 34 (3): 175-182.
  • Xia T, Shi S, Wan X. 2006. Impact of ultrasonic -assisted extraction on the chemical and sensory qu- ality of tea infusion. J of Food Engineer, 74: 557-560. 22. Ma Y, Chen J, Liu D, Ye X. 2008. Effect of ultrasonic treatment on the total phenolic and antioxidant activity of extracts from citrus peel. J of Food Sci, 73: 115-120.
  • Ma Y, Ye X, Fang Z, Chen J, Xu G, Liu D. 2008. Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels. J of Agric and Food Chem, 56: 5682-5690.
  • Canselier JP, Delmas H, Wilhelm AM, Abismail B. 2002. Ultrasound emulsification. Anoverview. J of Dispersion Sci and Technol, 23: 333-349.
  • Wu H, Hulbert GJ, Mount JR. 2000. Effects of ultrasound on milk homogenization and fermen- tation with yogurt starter. Innov Food Sci & Emerg Technol, 1: 211-218.
  • Pongsawatmanit R, Harnsilawat T, McCle- ments DJ. 2006. Influence of alginate, pH and ultrasound treatment on palm oil-inwater emulsions stabilized by b-lactoglobulin. Colloids and Surfaces A- Physicochem and Engineer Aspects, 287: 59-67. 27. Gaikwad SG, Pandit AB. 2008. Ultrasound emulsification: effect of ultrasonic and physicoc- hemical properties on dispersed phase volume and droplet size. Ultrasonics Sonochem, 15: 554- 563.
  • Nii S, Kikumoto S, Tokuyama H. 2009. Quanti- tative approach to ultrasonic emulsion separation. Ultrasonics Sonochem, 16: 145-149.
  • Luque de Castro MD, Priego-Capote F. 2007. Ultrasound assisted crystallization (sonocrystalli- zation). Ultrasonics Sonochem, 14: 717-724.
  • Telsonic Group. 2007. Ultrasonic Screening Technology. www.telsonic.com (Accessed 10 August 2010).
  • Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL. 2008. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J of Food Engineer, 86: 281–287.
  • Matsuura K, Hirotsune M, Nunokawa Y, Satoh M, Honda K. 1994. Acceleration of cell growth and ester formation by ultrasonic wave irradiation. J of Ferment and Bioengineer, 77: 36-40.
  • Huang Q, Li L, Fu X. 2007. Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch 59: 371-378.
  • Bates DM, Bagnall WA, Bridges MW. 2006. Method of treatment of vegetable matter with ultrasonic energy. US Patent Application, 20060110503.
  • Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR. 2008. Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J of Food Engineer, 87, 64-73.
  • Arnold G, Leiteritz L, Zahn S, Rohm H. 2009. Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand. Int Dairy J, 19: 314–320.
  • Myshkin NK, Petrokovets MI, Kovalev AV. 2005. Tribology of polymers: Adhesion, friction, wear, and mass-transfer. Tribology Int, 38: 910–921. 38. Jiménez A, Beltrán G, Uceda M. 2007. High- power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonics Sonochem, 14: 725–731.
  • Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, Versteeg CK. 2008. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innov Food Sci and Emerg Technol, 9: 155–160.
  • Earnshaw RG. 1998. Ultrasound a new oppur- tunity for food preservation. In MJW. Povey & TJ Mason (Eds.), Ultrasound In Food Processing (pp 183-192). London: Blackie Academic & Professional.
  • O’Donnell CP, Tiwari BK, Bourke P, Cullen PJ. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Sci. and Technol. 21: 358-367.
  • Adewuyi YG. 2001. Sonochemistry. Environ- mental science and engineering applications. Ind Eng Chem Res, 40: 4681-4715.
  • Kadkhodaee R, Povey MJW. 2008. Ultrasonic inactivation of Bacillus a-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochem, 15 (2): 133-142.
  • Muthukumaran S, Kentish SE, Stevens GW, Ashokkumar M. 2006. Application of ultrasound in membrane separation processes: A review. Reviews in Chem Engineer, 22: 155-194.
  • Salleh-Mack SZ, Roberts JS. 2007. Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922, Ultrasonics Sonochem, 14: 323-329.
  • Ugarte-Romero E, Feng H, Martin SE, Cadwallader KR, Robinson SJ. 2006. Inactivation of Escherichia coli with power ultrasound in apple cider. J of Food Sci, 71: 102-108.
  • Baumann AR, Martin SE, Feng H. 2005. Power ultrasound treatment of Listeria monocytogenes in apple cider. J of Food Protect, 68: 2333-2340.
  • Coakley WT, Brown RC, James CJ. 1973. The inactivation of enzymes by ultrasonic cavitation at 20 kHz. Archives of Biochem and Biophysics, 159, 722-729.
  • Özbek B, Ülgen K. 2000. The stability of enzymes after sonication. Process Biochem, 35 (9): 1037-1043.
  • Sala FJ, Burgos J, Condon S, Lopez P, Raso J. 1995. Effect of heat and ultrasounds on microor- ganisms and enzymes. In G. W. Gould (Ed.), New Methods of Food Preservation (pp. 176-204). Glasgow: Blackie
  • Feng H. 2010. Ultrasound technology in food processing and preservation. 1th International Congress on Food Technology, November 03-06, Antalya, Turkey, 60.
  • Feng H, Yang W, 2005. Power ultrasound. In Y. H. Hui (Ed.), Handbook of Food Science, Technology, and Engineering (pp. 3632). New York: CRC Press.
  • Valero M, Recrosio N, Saura D, Munoz N, Martic N, Lizama V. 2007. Effects of ultrasonic treatments in orange juice processing. J of Food Engineer, 80: 509-516.
  • Cheng LH, Soh CY, Liew SC, Teh FF. 2007. Effects of sonication and carbonation on guava juice quality. Food Chem, 104: 1396-1401.
  • Jiranek V, Grbin P, Yap A, Barnes M, Bates D. 2008. High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnol Letters, 30: 1-6.
  • Bermşdez-Aguirre D, Mawson R, Barbosa- Canovas GV. 2008. Microstructure of fat globules in whole milk after thermosonication treatment. J of Food Sci, 73: 325-332.
  • Şengül M, Başlar M, Erkaya T, Ertugay MF. 2009. Ultrasonik homojenizasyon işleminin yoğurdun su tutma kapasitesi üzerine etkisi. GIDA 34 (4): 219-222.
  • Wilson JW. 2003. Genomic and computing strategies in the optimization of the genetic compo- nent of specification beef. J Animal Sci, 81: 24-27. 59. Ulusoy K. 2010. Ultrasonik ses dalgalarının gıdalarda ve et endüstrisinde kullanımı. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Semineri, Konya, Türkiye, 45 s.
  • Jayasooriya SD, Torley PJ, D’Arcy BR, Bhandari BR. 2007. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci, 75: 628-639.
  • Dolatowski ZJ. 1999. Wp_yw obróbki ultradz- wiekami o niskiej czestotliwosci na strukturei cechy jakosciowe miesa [The influence of low- frequency ultrasound processing on the structure and qualitative traits of meat]. Rozpr. Nauk. AR Lubl. 221 [in Polish].
  • Stadnik J, Dolatowski ZJ, Baranowska HM. 2008. Effect of ultrasound treatment on water holding properties and microstructure of beef (M. semimembranosus) during ageing. LWT, 41: 2151- 2158.

Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı

Year 2011, Volume: 36 Issue: 2, 113 - 120, 01.04.2011

Abstract

Gıda endüstrisinde, istenmeyen mikroorganizmalar ile enzimlerin inaktive edilmesi ve ürünün raf ömrünün uzatılması amacıyla en yaygın olarak kullanılan gıda muhafaza yöntemi ısıl işlem uygulamalarıdır. Ancak gıdaların ısıl işlemlerle korunmasında yüksek sıcaklıkların etkisiyle açığa çıkan olumsuzlukların ortadan kaldırılması amacıyla ısıl olmayan süreçlere olan ilgi gün geçtikçe artmaktadır. Gıdalarda mikrobiyel gelişimin engellenmesi ve enzimlerin inaktivasyonu amacıyla yüksek güçlü ultrasonik ses dalgaları, tek başına ve diğer muhafaza yöntemleri ile kombine edilerek gerek duyusal açıdan ve gerekse gıdanın bileşimindeki besin öğelerinin korunması açısından önemli bir katkı sağlamakla birlikte ürün kalitesinin muhafazasında başarıyla kullanılabilecek bir teknik olarak karşımıza çıkmaktadır. Bu derlemenin amacı; gıda endüstrisinde alternatif bir metot olarak son zamanlarda yaygın bir şekilde kullanılmaya başlanılan ultrasonik ses dalgalarının kullanımı hakkında bilgi vermektir.

References

  • Elez-Martinez P, Escola-Hernandez J, Soliva- Fortuny RC, Martin-Belloso O. 2005. Inactivation of Lactobacillus brevis in orange juice by high- intensity pulsed electric fields. Food Microbiol, 22: 311-319.
  • Liang Z, Cheng Z, Mittal GS. 2006. Inactivation of spoilage microorganisms in apple cider using a continous flow pulsed electric field system. LWT, 39: 350-356.
  • Mertens B, Knorr D. 1992. Developments of nonthermal processes of food preservation. Food Technol, 46: 124-133.
  • Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation. J Food Eng, 70: 189-196.
  • Mason TJ, Lorimer JP. 1988. General principles. In Sonochemistry: Theory, Applications and Uses of Ultrasound in Chemistry, (Eds. T. J. Mason & J. P. Lorimer). Ellis Horwood: Chichester, pp. 17-63. 6. Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrasound: A review. Int J of Food Microbiol, 87: 207-216.
  • Fellows P. 2000. Processing using electric fields, high hydrostatic pressure, light or ultrasound. In: Food Processing Technology Principle and Practice. CRC Pres, Boca Raton Boston NY Washington, DC. 8. Mason T, Riera E, Vercet A, Lopez-Buesa P. 2005. Application of ultrasound. In D. W. Sun (Ed.), Emerging Technologies For Food Processing (pp. 323-350). California: Elsevier Academic Press. 9. Soria AC, Villamiel M. 2010. Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends in Food Sci & Technol, 21: 323-331.
  • Povey MJW, Mason TJ. 1998. Ultrasound in Food Processing. Thomson Science, New York.
  • Butz P, Tauscher B. 2002. Emerging technologies: Chemical aspects. Food Res Int, 35 (2/3) 279-284.
  • Bayraktaroglu G, Obuz E. 2006. Ultrasound yönteminin ilkeleri ve gıda endüstrisinde kullanımı. 9. Gıda Kongresi, 24-26 Mayıs, Bolu, Türkiye, 57-60. 13. Ananta E, Voigt D, Zenker M, Heinz V, Knorr D. 2005. Cellular injuries upon exposure of Escherichia coli and L.rhamnosus to high-intensity ultrasound. J Applied Microbiol, 99: 271-278.
  • Virot M, Tomao V, Le Bourvellec C, Renard MCGC, Chemat F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochem, 17: 1066-1074.
  • Chemat F, Tomao V, Virot M. 2008. Ultraso- und-assisted extraction in food analysis. In: Handbook of Food Analysis Instruments by Semih Ötles (pp. 85–103). Boca Raton, Florida, USA: CRC press.
  • Kim SM, Zayas JF. 1989. Processing parameter of chymosin extraction by ultrasound. J Food Sci, 54: 700.
  • Wang J, Sun B, Cao Y, Tian Y, Li X. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem, 106: 804-810.
  • Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends in Food Sci & Technol, 17: 300-312.
  • Luque-García JL, Luque de Castro MD. 2004. Ultrasound-assisted Soxhlet extraction: An expeditive approach for solid sample treatment application to the extraction of total fat from oleaginous seeds. J of Chromatog A, 1034 (1-2): 237-242.
  • Tavman Ş, Kumcuoğlu S, Akaya Z. 2009. Bitkisel ürünlerin atıklarından antioksidan maddelerin ultra- son destekli ekstraksiyonu GIDA 34 (3): 175-182.
  • Xia T, Shi S, Wan X. 2006. Impact of ultrasonic -assisted extraction on the chemical and sensory qu- ality of tea infusion. J of Food Engineer, 74: 557-560. 22. Ma Y, Chen J, Liu D, Ye X. 2008. Effect of ultrasonic treatment on the total phenolic and antioxidant activity of extracts from citrus peel. J of Food Sci, 73: 115-120.
  • Ma Y, Ye X, Fang Z, Chen J, Xu G, Liu D. 2008. Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels. J of Agric and Food Chem, 56: 5682-5690.
  • Canselier JP, Delmas H, Wilhelm AM, Abismail B. 2002. Ultrasound emulsification. Anoverview. J of Dispersion Sci and Technol, 23: 333-349.
  • Wu H, Hulbert GJ, Mount JR. 2000. Effects of ultrasound on milk homogenization and fermen- tation with yogurt starter. Innov Food Sci & Emerg Technol, 1: 211-218.
  • Pongsawatmanit R, Harnsilawat T, McCle- ments DJ. 2006. Influence of alginate, pH and ultrasound treatment on palm oil-inwater emulsions stabilized by b-lactoglobulin. Colloids and Surfaces A- Physicochem and Engineer Aspects, 287: 59-67. 27. Gaikwad SG, Pandit AB. 2008. Ultrasound emulsification: effect of ultrasonic and physicoc- hemical properties on dispersed phase volume and droplet size. Ultrasonics Sonochem, 15: 554- 563.
  • Nii S, Kikumoto S, Tokuyama H. 2009. Quanti- tative approach to ultrasonic emulsion separation. Ultrasonics Sonochem, 16: 145-149.
  • Luque de Castro MD, Priego-Capote F. 2007. Ultrasound assisted crystallization (sonocrystalli- zation). Ultrasonics Sonochem, 14: 717-724.
  • Telsonic Group. 2007. Ultrasonic Screening Technology. www.telsonic.com (Accessed 10 August 2010).
  • Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL. 2008. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J of Food Engineer, 86: 281–287.
  • Matsuura K, Hirotsune M, Nunokawa Y, Satoh M, Honda K. 1994. Acceleration of cell growth and ester formation by ultrasonic wave irradiation. J of Ferment and Bioengineer, 77: 36-40.
  • Huang Q, Li L, Fu X. 2007. Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch 59: 371-378.
  • Bates DM, Bagnall WA, Bridges MW. 2006. Method of treatment of vegetable matter with ultrasonic energy. US Patent Application, 20060110503.
  • Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR. 2008. Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J of Food Engineer, 87, 64-73.
  • Arnold G, Leiteritz L, Zahn S, Rohm H. 2009. Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand. Int Dairy J, 19: 314–320.
  • Myshkin NK, Petrokovets MI, Kovalev AV. 2005. Tribology of polymers: Adhesion, friction, wear, and mass-transfer. Tribology Int, 38: 910–921. 38. Jiménez A, Beltrán G, Uceda M. 2007. High- power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonics Sonochem, 14: 725–731.
  • Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, Versteeg CK. 2008. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innov Food Sci and Emerg Technol, 9: 155–160.
  • Earnshaw RG. 1998. Ultrasound a new oppur- tunity for food preservation. In MJW. Povey & TJ Mason (Eds.), Ultrasound In Food Processing (pp 183-192). London: Blackie Academic & Professional.
  • O’Donnell CP, Tiwari BK, Bourke P, Cullen PJ. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Sci. and Technol. 21: 358-367.
  • Adewuyi YG. 2001. Sonochemistry. Environ- mental science and engineering applications. Ind Eng Chem Res, 40: 4681-4715.
  • Kadkhodaee R, Povey MJW. 2008. Ultrasonic inactivation of Bacillus a-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochem, 15 (2): 133-142.
  • Muthukumaran S, Kentish SE, Stevens GW, Ashokkumar M. 2006. Application of ultrasound in membrane separation processes: A review. Reviews in Chem Engineer, 22: 155-194.
  • Salleh-Mack SZ, Roberts JS. 2007. Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922, Ultrasonics Sonochem, 14: 323-329.
  • Ugarte-Romero E, Feng H, Martin SE, Cadwallader KR, Robinson SJ. 2006. Inactivation of Escherichia coli with power ultrasound in apple cider. J of Food Sci, 71: 102-108.
  • Baumann AR, Martin SE, Feng H. 2005. Power ultrasound treatment of Listeria monocytogenes in apple cider. J of Food Protect, 68: 2333-2340.
  • Coakley WT, Brown RC, James CJ. 1973. The inactivation of enzymes by ultrasonic cavitation at 20 kHz. Archives of Biochem and Biophysics, 159, 722-729.
  • Özbek B, Ülgen K. 2000. The stability of enzymes after sonication. Process Biochem, 35 (9): 1037-1043.
  • Sala FJ, Burgos J, Condon S, Lopez P, Raso J. 1995. Effect of heat and ultrasounds on microor- ganisms and enzymes. In G. W. Gould (Ed.), New Methods of Food Preservation (pp. 176-204). Glasgow: Blackie
  • Feng H. 2010. Ultrasound technology in food processing and preservation. 1th International Congress on Food Technology, November 03-06, Antalya, Turkey, 60.
  • Feng H, Yang W, 2005. Power ultrasound. In Y. H. Hui (Ed.), Handbook of Food Science, Technology, and Engineering (pp. 3632). New York: CRC Press.
  • Valero M, Recrosio N, Saura D, Munoz N, Martic N, Lizama V. 2007. Effects of ultrasonic treatments in orange juice processing. J of Food Engineer, 80: 509-516.
  • Cheng LH, Soh CY, Liew SC, Teh FF. 2007. Effects of sonication and carbonation on guava juice quality. Food Chem, 104: 1396-1401.
  • Jiranek V, Grbin P, Yap A, Barnes M, Bates D. 2008. High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnol Letters, 30: 1-6.
  • Bermşdez-Aguirre D, Mawson R, Barbosa- Canovas GV. 2008. Microstructure of fat globules in whole milk after thermosonication treatment. J of Food Sci, 73: 325-332.
  • Şengül M, Başlar M, Erkaya T, Ertugay MF. 2009. Ultrasonik homojenizasyon işleminin yoğurdun su tutma kapasitesi üzerine etkisi. GIDA 34 (4): 219-222.
  • Wilson JW. 2003. Genomic and computing strategies in the optimization of the genetic compo- nent of specification beef. J Animal Sci, 81: 24-27. 59. Ulusoy K. 2010. Ultrasonik ses dalgalarının gıdalarda ve et endüstrisinde kullanımı. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Semineri, Konya, Türkiye, 45 s.
  • Jayasooriya SD, Torley PJ, D’Arcy BR, Bhandari BR. 2007. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci, 75: 628-639.
  • Dolatowski ZJ. 1999. Wp_yw obróbki ultradz- wiekami o niskiej czestotliwosci na strukturei cechy jakosciowe miesa [The influence of low- frequency ultrasound processing on the structure and qualitative traits of meat]. Rozpr. Nauk. AR Lubl. 221 [in Polish].
  • Stadnik J, Dolatowski ZJ, Baranowska HM. 2008. Effect of ultrasound treatment on water holding properties and microstructure of beef (M. semimembranosus) during ageing. LWT, 41: 2151- 2158.
There are 54 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Kübra Ulusoy This is me

Mustafa Karakaya This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Ulusoy, K. ., & Karakaya, M. . (2011). Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. Gıda, 36(2), 113-120.
AMA Ulusoy K, Karakaya M. Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. The Journal of Food. April 2011;36(2):113-120.
Chicago Ulusoy, Kübra, and Mustafa Karakaya. “Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı”. Gıda 36, no. 2 (April 2011): 113-20.
EndNote Ulusoy K, Karakaya M (April 1, 2011) Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. Gıda 36 2 113–120.
IEEE K. . Ulusoy and M. . Karakaya, “Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı”, The Journal of Food, vol. 36, no. 2, pp. 113–120, 2011.
ISNAD Ulusoy, Kübra - Karakaya, Mustafa. “Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı”. Gıda 36/2 (April 2011), 113-120.
JAMA Ulusoy K, Karakaya M. Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. The Journal of Food. 2011;36:113–120.
MLA Ulusoy, Kübra and Mustafa Karakaya. “Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı”. Gıda, vol. 36, no. 2, 2011, pp. 113-20.
Vancouver Ulusoy K, Karakaya M. Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. The Journal of Food. 2011;36(2):113-20.

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