ABSTRACT High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing operations such as homogenization, extraction, degassing, de-ing, emulsification, crystallization, cleaning, etc. The shelf life of the liquid food materials can …

The high-intensity ultrasound (HIU, 10–1000 W/cm 2) is a novel and green physical processing technology that modifies the physical, biochemical, and mechanical properties of proteins through cavitation effect. This article reviewed the current application of HIU …

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and t …

Levy et al. (2012) reported that in the range from 1000 to 3000 V, the percentage of UV-C radiation in the pulse increases by 2-fold as input voltage increases by a factor 2. This shift in the ...

Thermodynamic numerical model is established for high-intensity pulsed ion beam (HIPIB) processing of metallic components. The HIPIB delivers a thermal energy input typically of several J/cm² per ...

In ultrafast laser manufacturing, optical energy of tightly focused femtosecond or picosecond laser pulses can be delivered to precisely defined positions …

Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut milk as non-thermal processing of milk for enhanced quality. The effects of US and HC was investigated on physico-chemi …

The integration of adaptive optics with laser processing is enhancing the capabilities of laser systems, enabling precision fabrication inside materials, the tailoring of focal intensity for ...

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) …

Ultrasound processing reduced juice viscosity by 75% of the initial value (non-sonicated juice). The higher the ultrasound intensity and the juice exposure (processing time), the higher the final ...

The high energy phenomenon of cavitation bubble collapses has enabled numerous applications, including cleaning. In ultrasonic cleaning, cavitation intensity is typically lower than in other applications, such as sonochemistry and material processing.However, there has been an emerging application in intense cleaning of …

This research evaluated the influence of high-intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice.An optimization of HIPEF processing was accomplished and compared with …

Summary: Low-intensity exercise triggers brain networks associated with cognitive control and attention processing, while high-intensity exercise activates networks involved in emotional processing. Source: IOS Press A new study shows for the first time that low and high exercise intensities differentially influence brain function. …

The influence of ultrasound processing on the physicochemical characteristics of pineapple juice was investigated through an experimental design changing ultrasound time and intensity. After processing, the polyphenoloxidase (PPO) activity in the pineapple juice was reduced by 20% as result of the treatment with longer exposure …

In conclusion, high-intensity ultrasound processing significantly improved the color attributes (a*, b*, and YI) and stability of kiwifruit juice compared to the untreated samples. In addition, the yield of pectin, cloudiness, and carbohydrates (fructose and glucose) of kiwifruit samples were obviously enhanced by the increased disruption of ...

The high-intensity ultrasound (HIU) technology had received growing attention in response to the demand for meeting the dual objective of achieving microbial safety and maintaining the original attributes and nutritional quality of foods. ... High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin ...

PEF processing involves the application of a high intensity electric field (2080 kV/cm) in the form of short pulses. (ms or s) to a food placed between two electrodes. PEF technology provides fresh-like and safe foods while reducing quality losses that can be triggered after thermal processing (Morris et al., 2007).

The high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods.

Ultrasound, as a non-thermal food processing technology, is applied to bring positive effects in food processing, such as food preservation, improvement in mass transfer, the assistance of thermal treatments, the alteration of texture, and food analysis [ 4 ]. Ultrasonic waves (also called supersonic waves) are sound waves in the frequency ...

A study further compared low and high-intensity PEF treatments (12 kV/cm, 80 and 130 kJ/kg) of apple juice, leading to the partial inactivation of POD and PPO for the low PEF treatment (comparable ...

regions of high temperature and pressure. The energy trans-mitted to the food through ultrasound processing can be expressed as power ultrasound (W), ultrasound intensity (W/cm2), acoustic energy density (W/mL), or cavitational intensity (O'Donnell et al. 2010). Some studies applied ultrasound processing to inactivate

High-intensity ultrasound is an example of emerging technology in the dairy industry as a non-thermal processing approach. Among the main applications, the improvement of conservation, mass transfer, and sensory quality stands out, as well as the auxiliary effect of heat treatments ( Chavan et al., 2022, Soltani Firouz et al., 2019 ).

The higher the ultrasound intensity and the juice exposure (processing time), the higher the final temperature of the juice, reaching a maximum of 54 °C. …

High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing …

In this study high quality cellulose fibrils, derived from rice straw by the chemical pretreatment, were fibrillated into cellulose micro/nanofibers through a subsequent homogenization and high-intensity ultrasonication processes. Properly comparing of the fibrillation yield and the morphological structure of the ensuing nanofibers, by means of …

Quasi-instantaneous materials processing technology via high-intensity electrical nano pulsing. Eugene A. Olevsky, Runjian Jiang, Wenwu Xu, Andrii …

Considering the potential environmental issues caused by the Haber–Bosch nitrogen fixation process, developing green technology for nitrogen fixation has become a heated topic. In this work, a modified "concentrated high-intensity electric field" (CHIEF) non-thermal plasma system was developed, by combining photocatalysis and …

The high intensity pulsed electric field processing system is a simple electrical system consisting of a high voltage source, capacitor bank, switch, and treatment chamber. Generation of pulsed electric fields requires a fast discharge of electrical energy within a short period of time.

This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to …

The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken …