Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction

564 Pages·2022·18.121 MB·English

by  Gulzar Ahmad Nayik, Modassar Ranjha, Xin An Zeng, Shafeeqa Irfan, Syeda Mahvish Zahra

ULTRASOUND AND
MICROWAVE FOR
FOOD PROCESSING

ULTRASOUND AND
MICROWAVE FOR
FOOD PROCESSING
Synergism for Preservation
and Extraction
Editedby
GULZARAHMADNAYIK
DepartmentofFoodScienceandTechnology,GovernmentDegree
College,Shopian,JammuandKashmir,India
MUHAMMADMODASSARANRANJHA
InstituteofFoodScience&Nutrition,UniversityofSargodha,Sargodha,
Pakistan
XINANZENG
SouthChinaUniversityofTechnology,Guangzhou,PRChina
SHAFEEQAIRFAN
SchoolofFoodandAgriculturalSciences,UniversityofManagementand
Technology,Lahore,Pakistan
SYEDAMAHVISHZAHRA
DepartmentofEnvironmentalDesignHealthandNutritionalSciences,
AllamaIqbalOpenUniversity,Islamabad,Pakistan
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Contents
Contributors xiii
1. Sonication:Anoverview 1
HumaBaderUlAin,TabussamTufail,FarhanSaeed,
MuhammadUmairArshad,MuhammadAfzaal,TanazzamTufail,
AhmadDin,MadihaKhanNiaziandMuzzamalHussain
1.1 Introduction 1
1.2 Ultrasonicationinfoodprocessing 3
1.3 Limitationsofsonication 11
1.4 Conclusion 12
References 12
2. Microwave:Anoverview 19
NehaBakshi,SwatiJain,AishwaryaRaman,TaruPantand
MohammadJavedAnsari
2.1 Introduction 19
2.2 Generalconfigurationofmicrowavesystem 20
2.3 Microwaveforfoodprocessing,preservation,andextraction 24
2.4 Applicationsofmicrowavetechnologyforfoodprocessing
andpreservation 33
2.5 Researchanddevelopmenttowardnovelandfutureapplications 39
2.6 Conclusion 49
References 49
3. Synergismofultrasoundandmicrowaveforfoodprocessing,
preservation,andextraction 61
AftabAhmed,FarhanSaeed,MuhammadAfzaal,AliImran,
MuhammadAwaisSaleemandNoshizaMajeed
3.1 Introduction 61
3.2 Ultrasoundinfoodprocessing 62
3.3 Microwaveinfoodprocessing 65
3.4 Foodpreservationwithultrasound 72
3.5 Microwaveinfoodpreservation 82
3.6 Ultrasound-assistedextraction 91
3.7 Synergismofultrasoundandmicrowaveinfoodprocessing 92
v
vi Contents
3.8 Synergismofultrasoundandmicrowaveinfoodextraction 95
3.9 HAACPforultrasoundandmicrowavefoodprocessingoperation 97
3.10 Conclusion 98
References 98
4. Synergisticeffectsofmicrowavesandsonicationindairyindustry 105
ShamasMurtaza,MuhammadShahbaz,AnjumMurtaza,
AyeshaSameen,UmarFarooq,FaizulHassanShah,HammadNaeem
andMohammadJavedAnsari
4.1 Introduction 105
4.2 Effectsofmicrowavesindairyindustry 106
4.3 Effectsofsonicationindairyindustry 113
4.4 Futureprospects 131
4.5 Conclusion 134
References 134
5. Synergisticeffectofultrasoundandmicrowavetreatmentsin
meat,fish,andseafoodprocessing,preservation,
andextraction 139
WaseemKhalid,MuhammadSajidArshad,ZahraMaqbool,
G.D.T.M.Jayasinghe,B.K.K.K.Jinadasa,ScottW.Fowler,
SafurakousarandMohammadJavedAnsari
5.1 Introduction 139
5.2 Recenttechnologiesinthemeat,fish,andseafoodprocessing,
preservation,andextraction 140
5.3 Synergisticeffectofultrasoundandmicrowave 143
5.4 Advantagesanddisadvantagesofthesynergisticeffectofultrasound
sonicationandmicrowavetechnologies 148
5.5 Synergisticeffectofultrasoundandmicrowaveinfish,meat,and
seafoodindustry 150
5.6 Conclusion 153
References 153
6. Synergisticeffectsofsonicationandmicrowaveinjuice
processing 157
BoukagaFarmani,SomayeMohammadkhaniand
FarzanehHadiAndabjadid
6.1 Introduction 157
Contents vii
6.2 Comparisonofconventionalmethodandultrasound-microwave
procedure 158
6.3 Synergisticeffectofcombinedultrasound-microwaveinjuiceprocessing 161
6.4 Combinedultrasound-microwaveeffectonorganolepticattributes
ofjuices 165
6.5 Combinedultrasound-microwaveeffectonviscositypropertiesand
cloudretentionofjuices 166
6.6 Combinedultrasound-microwaveeffectoncolorofjuices 167
6.7 Combinedultrasound-microwaveeffectonmicroorganisms 170
6.8 Combinedultrasound-microwaveeffectonbioactivecompounds 174
6.9 Combinedultrasound-microwaveeffectonproteinsofjuices 177
6.10 Combinedultrasound-microwaveeffectonshelflifeofjuices 178
6.11 Industrialperspectivesandcommercialusagesofcombined
ultrasound-microwave 179
6.12 Conclusionandfutureprospectiveofcombinedultrasound-microwave 180
References 180
7. Synergisticeffectofsonicationandmicrowaveforinhibition
ofmicroorganism 189
P.V.V.P.Prudhvi,SudarshannaKar,PiyushSharma,JyotsanaPateland
SibaPrasadNayak
7.1 Introduction 189
7.2 Ultrasoundtreatment 190
7.3 Principleofmicrobialinactivationbyultrasound 194
7.4 Factorsaffectinginactivationofmicroorganisms 194
7.5 Microbialinactivationbyultrasound 196
7.6 Microwavetreatment 198
7.7 Microbialinactivationinfoodsusingmicrowaves 206
7.8 Synergisticeffectsultrasoundandmicrowavesonmicroorganisms 209
7.9 Effectonqualityparametersoffood 210
7.10 Conclusions 211
References 212
8. Synergisticeffectofsonicationandmicrowavefordeactivation
ofenzymes 217
JaniferRajXavierandMohammadJavedAnsari
8.1 Introduction 217
8.2 Sonicationandmicrowave:Mechanismofaction/enzymeinactivation 219
viii Contents
8.3 Individualtocombinationprocessingtechniques:Aroadmapto
processintensification 223
8.4 Conclusions 232
References 232
9. Sonicationmicrowavesynergisticextractionofbioactive
compoundsfromplantsource 239
Md.AnisurRahmanMazumder,JuwelRana,Md.FahadJubayer,
ThottiamVasudevanRanganathanandMohammadJavedAnsari
9.1 Introduction 239
9.2 Historyandrecentapplicationofultrasound 240
9.3 Classificationofbioactivecompounds 241
9.4 Factorsaffectingthesonicationprocess 246
9.5 Typesofultrasoundequipment 252
9.6 Mechanismofextraction 254
9.7 Influenceoftreatmentconditionsonextraction 255
9.8 Impactofsonicationtechnologyonbioactivecompoundsand
biologicalactivities 256
9.9 Conclusions 261
References 261
10. Sonicationmicrowavesynergisticextractionofoilsfrom
plantsources 269
SatinderKaur,AntimaGuptaandArashdeepSingh
10.1 Introduction 269
10.2 Whataremicrowave-assistedextractionandultrasound-assisted
extraction? 271
10.3 Advantagesandprincipleofsonicationmicrowavesynergism 273
10.4 Resourceefficienttechnologyforextraction 274
10.5 Processintensificationbysynergism 274
10.6 Synergismofmicrowaveandultrasound-assistedextraction 275
10.7 Microwaveandultrasonication-assistedextraction(MUAE)equipment 277
10.8 Microscopicchangesandextractionmechanism 277
10.9 Comparisonofenergy,cost,scale-up,andenvironmentalimpact 278
10.10 Comparisonofextractionefficiencies 279
10.11 Comparisonofcompositionalpropertiesofoil 280
10.12 ApplicationsofMUAE 283
10.13 Prevailingissueswiththishybridtechnologyandfuturetrend 284
10.14 Conclusion 285
References 286
Contents ix
11. Sonication-microwavesynergisticextractionofproteins
fromplantsourcesanditseffectonprotein 291
Md.MostafaKamal,Md.Saifullah,NaymulKarim,MuhammadUmair,
HusnainRazaandMohammadRezaulIslamShishir
11.1 Introduction 291
11.2 Overviewofproteins:sourcesandbiologicalimportance 293
11.3 Recenttrendsinproteinextractionfromplantsources 297
11.4 Effectofultrasound,microwave,andtheirsynergismonprotein
functionality 325
11.5 Conclusionsandfutureprospective 332
Conflictofinterest 333
References 333
12. Sonicationmicrowavesynergisticextractionofbioactive
compoundsfromplants,animalsandothersagro-industrial
wastesources 345
MuhammadSajidArshad,WaseemKhalid,MuhammadZubairKhalid,
ZahraMaqbool,AnwarAli,SafuraKousar,MuhammadFaizanAfzal,
ShanzaMukhtar,MuhammadAbdulRahim,AfifaAzizand
MohammadJavedAnsari
12.1 Introduction 345
12.2 Typesofagro-industrialwasteandmanagement 346
12.3 Bioactivecompoundsinagro-industrialwastes 350
12.4 Extractionofbioactivecompoundfromagro-industrialswaste 352
12.5 Conclusion 357
References 357
13. Synergisticeffectsofsonicationandmicrowaveonsafetyand
qualityoffoods 363
ManjuNehra,JogenderDuhan,MohsinKhan,KawaljitSandhu,
AmanjyotiandMohammadJavedAnsari
13.1 Introduction 363
13.2 Effectontexture 364
13.3 Effectoncolor 365
13.4 Improvementthequalityoffruitjuices 367
13.5 Enhancementofbioactiveingredients 369
13.6 Dairyproductsandmilk 371
13.7 Emulsificationdegree 372
13.8 Fractionation 373