Use of high intensity ultrasound in foods of animal origin: literature review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14895 |
Resumo: | High-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia. |
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Use of high intensity ultrasound in foods of animal origin: literature reviewUtilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literaturaConservationEmerging technologyMicroorganismsProcessingConservaçãoMicrorganismosProcessamentoTecnologia emergenteHigh-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia.O ultrassom de alta intensidade é uma tecnologia emergente que pode ser utilizada no processamento de alguns alimentos, com o intuito de inativar microrganismos, realizar a homogeneização do produto e ajudar na dispersão de componentes. Em vista disso, o objetivo deste trabalho foi realizar uma revisão de literatura a respeito da utilização do ultrassom no processamento de alimentos de origem animal. Observou-se que o ultrassom é considerado uma tecnologia eco friendly que vem sendo amplamente utilizada no processamento tanto de produtos líquidos de origem vegetal, como sucos de morango, maçã e até em cervejas, como na indústria de produtos de origem animal, onde vem sendo empregado em maior frequência em leites e derivados lácteos. No entanto, ainda são escassos os estudos sobre a sua aplicabilidade em alimentos sólidos, especialmente de origem animal. Assim, acredita-se que levantamentos bibliográficos como este possam fomentar novos estudos nesse grupo de alimentos, fornecendo dados tanto para estabelecimentos processadores como para a academia.Universidade Federal de Viçosa - UFV2022-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1489510.18540/jcecvl8iss11pp14895-01aThe Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 14895-01aThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 14895-01aThe Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 14895-01a2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14895/7638Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCipriano, Lévison da CostaPereira, Thais Regina de CastroToledo, Bruno SoaresCastro, Jane Silva MaiaMano, Sergio BorgesEsmerino, Erick AlmeidaMarsico, Eliane Teixeira2023-02-23T13:29:33Zoai:ojs.periodicos.ufv.br:article/14895Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-02-23T13:29:33The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Use of high intensity ultrasound in foods of animal origin: literature review Utilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literatura |
title |
Use of high intensity ultrasound in foods of animal origin: literature review |
spellingShingle |
Use of high intensity ultrasound in foods of animal origin: literature review Cipriano, Lévison da Costa Conservation Emerging technology Microorganisms Processing Conservação Microrganismos Processamento Tecnologia emergente |
title_short |
Use of high intensity ultrasound in foods of animal origin: literature review |
title_full |
Use of high intensity ultrasound in foods of animal origin: literature review |
title_fullStr |
Use of high intensity ultrasound in foods of animal origin: literature review |
title_full_unstemmed |
Use of high intensity ultrasound in foods of animal origin: literature review |
title_sort |
Use of high intensity ultrasound in foods of animal origin: literature review |
author |
Cipriano, Lévison da Costa |
author_facet |
Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Toledo, Bruno Soares Castro, Jane Silva Maia Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
author_role |
author |
author2 |
Pereira, Thais Regina de Castro Toledo, Bruno Soares Castro, Jane Silva Maia Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Toledo, Bruno Soares Castro, Jane Silva Maia Mano, Sergio Borges Esmerino, Erick Almeida Marsico, Eliane Teixeira |
dc.subject.por.fl_str_mv |
Conservation Emerging technology Microorganisms Processing Conservação Microrganismos Processamento Tecnologia emergente |
topic |
Conservation Emerging technology Microorganisms Processing Conservação Microrganismos Processamento Tecnologia emergente |
description |
High-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14895 10.18540/jcecvl8iss11pp14895-01a |
url |
https://periodicos.ufv.br/jcec/article/view/14895 |
identifier_str_mv |
10.18540/jcecvl8iss11pp14895-01a |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14895/7638 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 14895-01a The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 14895-01a The Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 14895-01a 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
_version_ |
1808845239679451136 |