مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکتری تخصصی فناوری موادغذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

3 استادیار، گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران

4 استاد فارماسیوتیکس، مرکز تحقیقات علوم کاربردی دارویی، دانشگاه علوم پزشکی تبریز، ایران

چکیده

سابقه و هدف: استفاده از فرآیندهای غیرحرارتی به‌دلیل تقاضا برای مواد غذایی با کیفیت بالا، حاوی عطر و طعم طبیعی بدون افزودنی‌های شیمیایی، افزایش یافته است. در میان فرآیندهای غیرحرارتی موادغذایی، فراصوت به تنهایی یا در ترکیب با سایر تکنولوژی‌ها از جایگاه ویژه‌ای برخورداراست. به زبان ساده می‌توان گفت فراصوت امواج صوتی بالاتر از حد شنوایی انسان (بزرگ‌تر از 16 کیلوهرتز) می‌باشد. امواج فراصوت نوعی انرژی ارتعاشی هستند که توسط مبدل‌های فراصوت، از تبدیل انرژی الکتریکی به انرژی صوتی ارتعاشی و بالعکس تولید می‌شوند. موادغذایی که با فرآیند فراصوت فرآوری می‌شوند تا حدی تحت تأثیر پدیده کاویتاسیون و افزایش انتقال جرم قرار می‌گیرند. فراصوت به‌طور کلی در صنایع غذایی دو کاربرد عمده دارد که شامل فراصوت با شدت بالا برای فرآوریمواد غذایی و فراصوت با شدت پایین برای آنالیز مواد غذایی می‌باشد و بدلیل برجای نگذاشتن آثار فیزیکی و شیمایی در موادغذایی فرآوری شده به‌عنوان تکنیک غیرمخرب شناخته می‌شود. بیشترین کاربرد این فن‌آوری در مواد غذایی مایع عمدتاً در شیر و آبمیوه‌ها است. این فن‌آوری نوظهور در پخت‌و پز، سرخ‌کردن، برش موادغذایی منجمد و نرم، امولسیون و هموژنیزاسیون، خشک‌کردن و فیلتراسیون، ترد کردن، استخراج، انجماد و کریستالیزاسیون، گاز زدایی و کف زدایی کاربرد دارد. شاید کاربرد اصلی فراصوت در صنایع لبنی در تمیزکردن، گندزدایی میکروبی، غیرفعال کردن آنزیم‌ها، هوموژنیزاسیون، استخراج پروتیین‌های زیست‌فعال و افزایش بازده تولید پنیر ‌باشد. این مقاله تاثیر فراصوت قدرت بر انواع موادغذایی را بررسی می‌کند.
یافته ها: فراصوت قدرتی که در فرآوریمواد غذایی به کار می‌رود از محدوده فرکانس پایین 20 تا 100 کیلوهرتز با شدت صدای بین 10 تا 1000 وات بر سانتی‌متر مربع استفاده می‌شود. انرژی ارتعاشی توسط مبدل‌هایی همچون پیزوالکتریک و مغناطیسی، و اثر ونتوری ایجاد می‌شود. یکی از مهم‌ترین جنبه‌های استفاده از امواج فراصوت قدرتی در فناوری مواد غذایی، نیاز به یافتن مقدار مناسب انرژی صوتی برای اعمال در سیستم مورد نظر است، که این مقدار از طرق مختلف مانند کالری‌سنجی و دزیمتری شیمایی تعیین می‌گردد. فرآیند فراصوت در ترکیب با سایر روش‌های نگه‌داری (به‌عنوان مثال گرما و فشار) برای اثربخشی بیشتر غیر‌فعال‌سازی میکروارگانیسم‌ها در صنایع فرآوری موادغذایی علی‌الخصوص نوشیدنی‌ها به‌کار می‌رود. تکنیک فراصورت در ترکیب با سایر فن‌آوری‌های نوین مانند مایکروویو، سیال فوق‌بحرانی، اکستروژن، روش استخراج سوکسله، تقطیر کلونجر، استخراج آنزیمی و فاز مایع/جامد برای بهبود استخراج مواد زیست فعال بکار می‌رود.
نتیجه‌گیری: لذا این بررسی به‌طور خلاصه نتیجه پیشرفت‌های اخیر در استفاده از فن‌آوری فراصوت در صنایع غذایی را به‌عنوان یک روش نوین در محصولات غذایی از جمله موادغذایی مایع و لبنیات بیان می‌کند. فن‌آوری فراصوت مدت‌هاست که وجود داشته است، اما کاربردهای آن که شامل غذاهای مایع می‌شوند نسبتاً جدیدتر هستند. فرکانس‌های متفاوت فراصوت سهولت فرآوری را برای کنترل کیفیت و فرآوریمواد غذایی فراهم کرده‌است. فراصوت غیر مخرب با شدت کم روش ساده‌ای برای تخمین ترکیبات غذایی (میگو، لبنیات، میوه‌ها، غلات و غیره) ارائه می‌دهد. فراصوت تهاجمی با شدت بالا خواص بیوشیمیایی را ازطریق ایجاد کاویتاسیون تغییر می‌دهد. مزایای استفاده از فراصوت برای فرآوری موادغذایی مایع واضح هستند که شامل افزایش ماندگاری موادغذایی از طریق کاهش میکروب‌ها، باکتری‌ها و کپک‌های آلوده‌کننده است. افزایش امولسیفیکاسیون و استریلیزاسیون در دماهای پائین‌تر از فرآیندهای معمولی می-تواند درعین‌حال موجب حفظ ترکیبات فعال زیستی ‌شود. فراصوت موجب خرد شدن چربی‌ها، شکستن کازئین‌ها شده و می‌توان محصولاتی با ویژگی‌های متفاوت مانند نوشیدنی پروبیوتیک لبنی، از طریق کاهش زمان فرآوری و با صرفه‌جویی اقتصادی تولید کرد. اثرات نامطلوب احتمالی مربوط به پارامترهای کلیدی کیفیت مانند رنگ، آنتوسیانین‌ها و محتوای اسیداسکوربیک اندک است و بنابراین به‌طورکلی مشکل‌ساز نیست. پارامترهای کیفیت مانند میزان کدورت ممکن است در واقع با فراصوت ملایم بهبود یابد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The principles and application of non-thermal ultrasound technology in food processing

نویسندگان [English]

  • Siyavash Amini 1
  • Javad Hesari 2
  • Mahnaz Manafi Dizaj Yekan 3
  • Hamed Hamishekar 4
1 PhD student, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
2 Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
3 Assistant Professor, Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran.
4 Professor of Pharmaceutics, Drug Applied Research Center, Tabriz University of Medical Sciences
چکیده [English]

Abstract
Background and purpose: The growing demand for high-quality food with natural aromas and flavors, free from chemical additives, has led to an increased use of non-thermal food processes. Among these, ultrasound technology plays a significant role. Ultrasound involves sound waves above the human hearing range (<16 kHz) and is generated by ultrasonic transducers that convert electrical energy into vibrational sound energy. This process enhances mass transfer through cavitation. Ultrasound has two primary applications in the food industry: high-intensity ultrasound for processing and low-intensity ultrasound for analysis. As a non-destructive technique, it does not leave physical or chemical residues on processed food, making it ideal for liquid foods like milk and juices. Its applications include cooking, frying, emulsification, homogenization, drying, extraction, and more. As it does not leave physical and chemical effects on food processing with this technology, it is In the dairy industry, ultrasound is utilized for cleaning, microbial disinfection, enzyme inactivation, homogenization, extracting bioactive proteins, and improving cheese production efficiency. This article specifically examines the effects of ultrasound on liquids and beverages, focusing on milk products.
Results: Power ultrasound is a food processing method that utilizes low-frequency sound waves, typically between 20 to 100 kHz, with sound intensities ranging from 10 to 1000 watts per square centimeter. This is achieved through transducers such as piezoelectric, magnetic, and venturi effects, which generate vibrational energy. A key consideration when applying power ultrasound in food technology is determining the appropriate amount of sound energy for the system, which can be assessed using methods like calorimetry and chemical dosimetry. The ultrasonic process is frequently combined with other preservation methods, such as heat and pressure, to more effectively deactivate microorganisms, particularly in the beverage industry. Moreover, the metamorphic technique is often used alongside modern technologies, including microwave processing, supercritical fluid extraction, extrusion, Soxhlet extraction, Cloninger distillation, enzyme extraction, and liquid/solid phase techniques, to enhance the extraction of bioactive substances.
Conclusion: This review summarizes recent advancements in ultrasound technology within the food industry, particularly for liquid foods and beverages. Although ultrasound technology has been utilized for some time, its applications in food processing are relatively new. Different ultrasound frequencies facilitate quality control and processing. Low-intensity, non-destructive ultrasound provides a straightforward method for estimating food ingredients such as shrimp, dairy, fruits, and grains. In contrast, high-intensity, invasive ultrasound alters the biochemical properties of food through cavitation. The benefits of ultrasound in liquid food processing are significant: it enhances emulsification and sterilization while preserving bioactive compounds at lower temperatures compared to conventional methods. Ultrasound can break down fats and caseins, making it suitable for producing dairy probiotic drinks, which reduces processing time and costs while creating products with unique characteristics. Potential adverse effects on key quality parameters, such as color, anthocyanins, and ascorbic acid content, are minimal and generally not problematic. Additionally, quality parameters like turbidity may improve with mild sonication.

کلیدواژه‌ها [English]

  • Ultrasound
  • Transducers
  • Non thermal processing
  • Food Processing

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نشریه فرآوری و نگهداری مواد غذایی
دوره 17، شماره 1
فروردین 1404
صفحه 35-79

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