The document is a presentation on emerging food technologies from the University of Sri Jayewardabepura. It discusses ultrasound technology, providing background information and definitions. The fundamental theory of ultrasound is explained, noting how it generates longitudinal waves and cavitation. Applications of ultrasound in food science and technology are outlined, such as inactivation of microorganisms, extraction, freezing, and increasing the efficiency of unit operations. Advantages include producing products with fewer additives and higher quality, while disadvantages include potential off-flavors and limited commercial use. In conclusion, ultrasound is a specialized technology that requires further research for industrial applications.

1. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
M.D.S.Ruwanthika

2. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
 Sanduni Ruwanthika
 Devi Balika Vidyalaya
Colombo 08
 I want to be a good Sri Lankan with
good carrier related Food Science & Technology
I always believe that
Money is not everything but it is something,
however my family is my everything.

3. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Over view
 Introduction with background
 Fundamental theories
 Applications
 Advantages & Disadvantages
 Examples
 References

4. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Introduction with Background
ThermalNon thermal
 High Hydrostatic Pressure
 Pulsed electric fields
 Ultraviolet
 Ultrasound
 Irradiation
 Chemicals
 Cold Plasma
• Microwave
• Ohmic Heating
• Radiofrequency
• Induction Heating
Emerging
food
Technology

5. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Introduction Contd…
 Emerging technology
 Minimize processing
 Maximize the quality & safety of foods
 Improvement in
 Mass transfer
 Food preservation
 Assistance of thermal treatments
 Manipulation of texture
 Food analysis

6. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Fundamental Theory
o Simply It means a sound waves of
frequencies which can not be identified by
the human ear (above 20kHz).
o Called as ultrasound.
o Form of energy.
o Can propagate in gases, liquids & solids.
o resulting in a series of compression and
rarefaction.

7. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Theory contd….
During the process
• Create longitudinal waves
• Results compressions & expansions
• Pressure change cause to form cavitation & air
bubbles
• Larger surface area increases the diffusion of gas
into bubble
• Expand the bubble, Condensation occur

8. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Theory contd….
• Condensed molecules collide each other
• Create high shock waves
• Results high temperature & pressure
• cavitation creates shear forces that break
cell walls mechanically and improve
material transfer.

9. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Ultrasound
Law Energy
Ultrasound
High Energy
Ultrasound
Theory contd….

10. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Ultrasound in Food Science & Technology
 Inactivation of microorganisms & enzymes
 Modifications
• Anti oxidant modification
• Bioactive modification
• Color modification
• Polysaccharide modification

11. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
 Increasing the efficiency of Unit Operations
Ultrasound assisted
• Freezing
• Extraction
• Filtration
• Osmatic dehydration
• Drying
• Emulsification in Lipid Containing Foods
Ultrasound in Food Science & Tech. contd..

12. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
 Increasing the efficiency of Unit Operations
Contd…
Ultrasound assisted
• Cutting in Lipid Containing
Foods
• Homogenization in Lipid
Containing Foods
• Fermentation
• Defoaming

13. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Freezing
Influence the initiation of crystal nucleation,
control the rate of crystal growth, ensure the
formation of small and even-sized crystals,
and prevent fouling of surfaces by the newly
formed crystals.
Ultrasonic Freezing Technology can be
applied to foods where it can be used to
control the size and rate of development of
ice crystals in frozen foods
Ex:- meats, fruits and vegetables, Ice cream

14. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Extraction
organic compounds from plants or seeds
has classically been based upon the
judicious combination of solvent, heat
and/or agitation.
Due to ultrasonic cavitation creates
shear forces that breaking cell walls
mechanically and improving the material
transfer.

15. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Applications
Plant
Foods
Fruit Juices
 Orange Juice
 Tomato Juice
 Blackberry Juices
 Apple juices
Fruits & vegetables
 Quality control of fresh vegetables
and fruits
 Detecting of defective potatoes

16. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Dairy
Foods
Disruption of fat globules of milk
Applications Contd…

17. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Oily
Foods
Applications Contd…
Phenolic compounds in nuts
Lipids of nuts
Microbiological quality of nuts

18. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Applications Contd…
• To make long term stabilized emulsions
Ex:- Mayonnaise
• Reduce the production time
Ex:- yoghurt
• Inhibition of enzymes
Ex:- Pure pepsin
• More novel applications

19. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Advantages
 With less additives
 With high nutritional
value
 High quality
 Less thermal damage
 Good sensory properties
 Safe products
 Rapid, non-destructive,
precise, fully automated

20. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Disadvantages
 Off-flavors
 Structural modifications free radicals
 Sometimes metallic taste
 Need highly technological instruments
 Very limited range of foods as it is an
expensive technology

21. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
Ultrasonic can be a specialized and versatile
technology with numerous applications in food
processing.
Ultrasonic processing is still in its infancy
and requires a great deal of future research in order
to develop the technology on an industrial scale.
Conclusion

22. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura
References
http://www.slideshare.net/mjrulzz/quality-
control-techniques-for-food-safety/19-
Food_Irradiation
www.scirp.org/journal/PaperDownload.asp
x?paperID=35845

23. Emerging Food Technologies Presentation Series - 2016
University Of Sri Jayewardabepura