TY  - JOUR
T1  - The Use of Ultrasonic Waves in Food Technology
AU - , Beyza Hatice Ulusoy AU - , Hilal Colak AU - , Hamparsun Hampikyan 
JO  - Research Journal of Biological Sciences
VL  - 2
IS  - 4
SP  - 491
EP  - 497
PY  - 2007
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2007.491.497
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2007.491.497
KW  - Manothermosonication
KW  -non-thermal methods
KW  -ultrasonication
KW  -food technology
KW  -ultrasonic waves
AB  - Heat treatment is the most utilized method in order to eliminate harmful microorganisms and inactivate enzymes in foods. On the other hand, there is a growing interest in searching for methods able to reduce the intensity of the heat treatments needed for food preservation. Ultrasonication is an important non-thermal method which can be combined with heat treatment or can be used as an alternative method to heat. Some of the other industrial applications of ultrasound include texture, viscosity and concentration measurements, composition determination of eggs, meats, fruits and vegetables, dairy products; thickness, flow level and temperature measurements for monitoring and controlling several processes and non-destructive inspection of egg shells and food packages.
ER  -