Ultrasonido en el procesamiento (homogenización, extracción y secado) de alimentos
Resumen
En los últimos años el uso del ultrasonido en el procesamiento de los alimentos se ha incrementado debido a las ventajas que presenta sobre los procesos convencionales por la reducción de tiempos y temperatura, mezclado efectivo, aumento de la transferencia de masa y energía, la reducción de los gradientes térmicos y de concentración, extracción selectiva, una respuesta más rápida al control de procesos de extracción, aumento de la tasa de producción, eliminación de microorganismos y enzimas sin destruir los nutrientes de los alimentos. Además, de considerarse una tecnología limpia, aplicable en las diferentes fases del procesamiento de alimentos como: secado, homogeneización y extracción. El ultrasonido de baja potencia (alta frecuencia) se utiliza para el seguimiento de la composición y propiedades fisicoquímicas de los componentes del alimento y el de alta potencia (baja frecuencia) induce cambios mecánicos, físicos químicos y bioquímicos por acción de la cavitación, que soporta muchas operaciones de procesamiento de alimentos. Esta revisión resume la aplicación del ultrasonido en el procesamiento de homogenización, extracción y secado en alimentos, con el fin de conocer los aspectos generales: definición, mecanismos, efectos; aplicaciones y futuras tendencias de aplicación en la industria alimentaria.Descargas
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