ABSTRACT
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology's benefits and downsides. The breadth of ultrasound's application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.
ABSTRACT
Moisture sorption characteristics of garlic grown in Punjab region of India were evaluated at 20-60(0) C and water activity of 0.2-0.9. The samples were equilibrated using aqueous glycerol solution. Equilibrium moisture content of garlic decreased with an increase in temperature at constant water activity. The data was adjusted to nine sorption models to ascertain the best fit. Comparisons were based on mean relative error, standard error and coefficient of determination. Of the models tested, Oswin model showed best fit. The isosteric heat of sorption decreased with moisture content. Isokinetic temperature and free energy were determined using plots of enthalpy and entropy.
