Investigating the Usage of Manothermosonication Nonthermal Energy in Food Processing

Today, methods, damaging lesser the quality of foods and their safety, are used including ultrasound waves, presonication, manosonication, thermosonication, postsonication, and manothermosonication. Manothermosonication is the combination of ultrasound with moderate temperature and pressure, applicable for milk and fruit juices. The mortality of this procedure is 6-30 times greater than the heat treatment with the same temperature, and its effects depend on the intensity, scope, and duration of exposure to the environmental radiation. In this method, ultrasound causes cavitation, thus pH, the application of pressure, temperature, water molecules break down, and producing reactive radicals which can react with specific molecules and leads to the denaturation of the enzymes and sensitivity of bacteria to heat, and the pressure increases cavitation. Research on E.Coli bacteria showed that considering the mortality of thermosonication and manothermosonication on this type of bacteria, mortality of manothermosonication is more than ultrasound waves and manosonication. It also increases with pH decrease. This procedure inactivates protease and lipase enzymes making quality problems in milk and the pectin methyl esterase enzyme that cause the breakdown of pectin and juice opacity, highly resistant to heat, without harm to its sensorial and nutritional properties. Therefore, this method can be used as an efficient non-thermal method in food industry.

ultrasound waves, presonication, thermosonication, postsonication, manosonication, manothermosonication