Nicoleti, J.F., Silveira-Junior, V., Telis-Romero, J. and Telis, V.R.N. (2004) Ascorbic acid degradation during convective drying of persimmons with fixed temperature inside the fruit. Proceedings of the 14th International Drying Symposium, Sao Paulo, 1836-1843.

has been cited by the following article:

• TITLE: Use of ultrasound in food preservation

  AUTHORS: Songül Şahin Ercan, Çiğdem Soysal

  KEYWORDS: Ultrasound; Thermosonication;Manosonication; Food Preservation

  JOURNAL NAME: Natural Science, Vol.5 No.8B, August 14, 2013

  ABSTRACT: Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.