I am working on food processing techniques and hence sing one of the method i.e ultrasound. But the main factor which comes is cost effectiveness. Can anyone guide me how to compete the traditional methods of fruit juice processings with the ultrasound?
Dear Mugdha Dabir,
Well, I don't think it's a matter of competition between techniques. On the contrary, I would say that ultrasonication might be a suitable complement for the current techniques in food processing. For example, US contributes to browning reduction when combined with ascorbic acid, in fresh-cut fruit processing.
Moreover, its implementation is not that difficult in some facilities, so (depending on the equipment) it should not be imply considerable costs at industry scale.
Greetings!
@ Mr. Nogales. thanks for ur reply but can u elaborate? do u know any country where thr is an use of sonication in food processing. How u correlate the use of ascorbic acid with ultrasonic studies.
Hi Mugdha, and sorry for being so late in my answer!
Well, I have worked with small-scale ultrasonication systems, but it would be easily implemented in industries. In fact, I think that there are some US equipments that you can install where the water bath is. Unfortunately, and due to budget problems, we have never used that system at all :(. I don't know any country where they use these system. Maybe some of our colleagues can help you.
Second, the use of US produces some "microbubbles" that, during their explosion, produce heat that can inhibit polyphenoloxidase activity, which is the main responsible for browning. This fact might help ascorbic acid reduce or slow down browning.
Greetings!
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