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Updated: Mar 13, 2026
06:43
High Frequency Ultrasound for the Analysis of Fetal and Placental Development In Vivo
Published on: November 8, 2018
11.1K
Ultrasound technology for food fermentation applications
K Shikha Ojha1, Timothy J Mason2, Colm P O'Donnell3
1Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland.
Ultrasonics Sonochemistry
|October 25, 2016
Summary
Ultrasound monitoring and manipulation enhance food fermentation. High-frequency ultrasound tracks chemical changes in real-time, while low-frequency ultrasound boosts efficiency and production rates by improving mass transfer and cell permeability.
Area of Science:
- Biotechnology and Food Science
- Chemical Engineering
Background:
- Fermentation relies on microorganisms and catalysts for chemical transformations.
- Ultrasound offers dual roles in fermentation: monitoring and process influence.
Purpose of the Study:
- To review the applications of high and low-frequency ultrasound in food fermentation.
- To highlight ultrasound's impact on fermentation efficiency and monitoring.
Main Methods:
- Review of existing literature on ultrasound applications in food fermentation.
- Categorization of ultrasound frequencies and their specific effects.
Main Results:
- High-frequency ultrasound (>2MHz) enables real-time monitoring of chemical composition changes.
- Low-frequency ultrasound (20-50kHz) improves mass transfer and cell permeability, enhancing efficiency and production.
- Low-frequency ultrasound can also be used for microbial control.
Conclusions:
- Ultrasound technology presents significant opportunities for optimizing food fermentation processes.
- Both high and low-frequency ultrasound are valuable tools for monitoring and enhancing fermentation outcomes.
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