Ultrasonic Applications in Bakery and Snack Food Processing Industries


Baykut E. D. , Kırkın Gözükırmızı C., Kılıç Akyılmaz M.

in: Non-Thermal Processing Technologies for the Grain Industry, M. Selvamuthukumaran, Editor, CRC, New York , Florida, pp.121-153, 2021

  • Publication Type: Book Chapter / Chapter Other Book
  • Publication Date: 2021
  • Publisher: CRC, New York 
  • City: Florida
  • Page Numbers: pp.121-153
  • Editors: M. Selvamuthukumaran, Editor

Abstract

Ultrasound processing is a non-thermal technology that uses sound waves at a high frequency of 20 kHz–10 MHz. The number of its applications in the food industry is increasing as this technology offers a more efficient and convenient alternative or aid to conventional food processing techniques. The utilization of ultrasound in the processing of cereals, including the extraction of functional components, germination, hydration, fortification, and hydrolysis in the cereal foods sector is promising. Ultrasound-assisted food processes such as the mixing of doughs and batters, cutting/portioning, and fermentation are also gaining the interest of bakery and snack food producers. Moreover, the technology provides a rapid and online monitoring tool for the control of food processes. This chapter discusses the basics of ultrasound technology and systems, its benefits for food processing, and the applications of ultrasound-assisted technologies in the processing of cereals and bakery and snack foods.