Ultrasound and Food Fermentation
Various novel techniques are proposed to improve process efficiency, quality and safety of fermented food products. Ultrasound is one such versatile technology which can be employed for both processing and process monitoring applications. The objective of
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Ultrasound and Food Fermentation K. Shikha Ojha, Colm P. O’Donnell, Joseph P. Kerry, and Brijesh K. Tiwari
6.1 Introduction Food fermentation which has been reported since ancient times involves chemical transformation of complex organic compounds into simpler compounds by the action of enzymes and microorganisms including yeast, moulds and bacteria (Corma, Iborra, & Velty, 2007). Fermentation processes have been developed for the production of a wide range of products from chemically simple compounds, e.g. ethanol to highly complex macromolecules, e.g. polysaccharides. The modern fermentation industry is highly competitive and innovative, and has been at the forefront in assessing the potential of new technologies to improve fermentation processes and yield higher quality products. The literature suggests that novel technologies for food fermentation will assist food processors to meet both consumer demands for higher quality and safer products and the food industry demand for energy efficient processes (Pereira & Vicente, 2010). The food fermentation industry requires novel techniques to improve the productivity and quality of fermented products along with the new analytical tools to study and monitor complex fermentation processes. Various novel processing and monitoring technologies
K.S. Ojha (*) Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland School of Food & Nutritional Sciences, University College Cork, Cork, Ireland e-mail: [email protected] C.P. O’Donnell School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland J.P. Kerry Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland B.K. Tiwari Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland © Springer International Publishing Switzerland 2016 K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies, Food Engineering Series, DOI 10.1007/978-3-319-42457-6_6
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including ultrasound have been investigated to enhance the productivity and process efficiency of food fermentation. Ultrasound is a versatile technology which is ideally suited to both processing and monitoring applications. Ultrasound is employed in various sectors including chemical, bioprocessing, food processing, pharmaceutical, medical and defence (Awad, Moharram, Shaltout, Asker, & Youssef, 2012; Chemat & Khan, 2011). Within the food industry, high frequency ultrasound is typically used as a non- destructive, non-invasive analytical technique for quality assurance, process monitoring and control, whereas low frequency sonication is employed for process intensification. This chapter provides an overview of the theory and fundamentals of ultrasound technology. Potential applications of ultrasound in food fermentation and process monitoring applications are also discussed.
6.2 Fundamentals of Ultrasound Ultrasonic waves are sound waves having frequencies above the human hearing range (>16 kHz). Ultrasonic waves can be classified based on freque
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