Survey on Approaches to Eliminate Harmful Microorganisms  in Food Technology Based on Ultrasonic Waves

Amir Hossein Ghadimi¹ and Nazanin Kordestanian²

¹Department of Food Science and technology, Yasooj Branch, Islamic Azad University.

²Departement of biology, Shiraz University.

Corresponding Author E-mail: ahghadimi67@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2442

ABSTRACT: There are various methods to remove microorganisms which can activate harmful enzymes in food. Also researches are going to find methods for food preservation based on reduction of the heat treatments. Utilized methods are divided to two main approaches, on the one hand thermal methods and on the other hand non-thermal methods. One of the most important non-thermal methods is ultrasonic. This method is sometimes combined with heat treatment. However it can be used as an alternative method to heat. In the following the applications of ultrasonication in food industry have been discussed. On the one hand ultrasonic methods other than microbial inactivation have been discussed. In fact, its advantages and noticeable applications in many foods industrial processes have been bolded. One the other hand the ultrasonic methods which is being used for microbial inactivation, have been analyzed.

KEYWORDS: Food technology; Non-thermal methods; Microorganism Ultrasonic waves;

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