Ultrasound application as a new green technology for preservation of table eggs: A review

Abstract

In recent years, there has been a significant increase in research demonstrating the new and diverse uses of non-thermal food processing technologies, including more efficient mixing and blending processes, faster energy and mass transfer, lower temperature and selective extraction, reduced thermal and concentration gradients, reduced equipment size, faster response to extraction control, faster start-up, increased production, and a reduction in the number of steps in preparation and processing.

Applications of ultrasound technology have indicated that this technology has a promising and significant future in the food industry and preservation, and there is a wide scope for its use due to the higher purity of final products and the elimination of undesirable sensory qualities, as well as the fact that this technology consumes only a fraction of the time and energy required compared to traditional processing and preservation methods and techniques. Therefore, ultrasound is considered a non-thermal processing and preservation technology that has the potential to be a suitable alternative to thermal food processing technologies. Ultrasound is a form of energy generated by sound waves at various frequencies too high to be detected by the human ear, i.e., frequencies above 16 kHz. Ultrasound technology has gained wider applications in food industry and enhancing the extraction of valuable compounds from vegetables and food products.