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امینی, سیاوش, حصاری, جواد, منافی دیزج یکان, مهناز, همیشه کار, حامد. (1404). مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی. , 17(1), 35-79. doi: 10.22069/fppj.2025.23157.1855
سیاوش امینی; جواد حصاری; مهناز منافی دیزج یکان; حامد همیشه کار. "مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی". , 17, 1, 1404, 35-79. doi: 10.22069/fppj.2025.23157.1855
امینی, سیاوش, حصاری, جواد, منافی دیزج یکان, مهناز, همیشه کار, حامد. (1404). 'مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی', , 17(1), pp. 35-79. doi: 10.22069/fppj.2025.23157.1855
امینی, سیاوش, حصاری, جواد, منافی دیزج یکان, مهناز, همیشه کار, حامد. مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی. , 1404; 17(1): 35-79. doi: 10.22069/fppj.2025.23157.1855

مروری بر اصول و کاربرد فن آوری غیرحرارتی فراصوت در فرآوری مواد غذایی

نشریه فرآوری و نگهداری مواد غذایی
دوره 17، شماره 1، فروردین 1404، صفحه 35-79    اصل مقاله (2.61 M)
نوع مقاله: مقاله کامل علمی پژوهشی
شناسه دیجیتال (DOI): 10.22069/fppj.2025.23157.1855
نویسندگان
سیاوش امینی1؛ جواد حصاری* 2؛ مهناز منافی دیزج یکان3؛ حامد همیشه کار4
1دانشجوی دکتری تخصصی فناوری موادغذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
2استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
3استادیار، گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران
4استاد فارماسیوتیکس، مرکز تحقیقات علوم کاربردی دارویی، دانشگاه علوم پزشکی تبریز، ایران
چکیده
سابقه و هدف: استفاده از فرآیندهای غیرحرارتی به‌دلیل تقاضا برای مواد غذایی با کیفیت بالا، حاوی عطر و طعم طبیعی بدون افزودنی‌های شیمیایی، افزایش یافته است. در میان فرآیندهای غیرحرارتی موادغذایی، فراصوت به تنهایی یا در ترکیب با سایر تکنولوژی‌ها از جایگاه ویژه‌ای برخورداراست. به زبان ساده می‌توان گفت فراصوت امواج صوتی بالاتر از حد شنوایی انسان (بزرگ‌تر از 16 کیلوهرتز) می‌باشد. امواج فراصوت نوعی انرژی ارتعاشی هستند که توسط مبدل‌های فراصوت، از تبدیل انرژی الکتریکی به انرژی صوتی ارتعاشی و بالعکس تولید می‌شوند. موادغذایی که با فرآیند فراصوت فرآوری می‌شوند تا حدی تحت تأثیر پدیده کاویتاسیون و افزایش انتقال جرم قرار می‌گیرند. فراصوت به‌طور کلی در صنایع غذایی دو کاربرد عمده دارد که شامل فراصوت با شدت بالا برای فرآوریمواد غذایی و فراصوت با شدت پایین برای آنالیز مواد غذایی می‌باشد و بدلیل برجای نگذاشتن آثار فیزیکی و شیمایی در موادغذایی فرآوری شده به‌عنوان تکنیک غیرمخرب شناخته می‌شود. بیشترین کاربرد این فن‌آوری در مواد غذایی مایع عمدتاً در شیر و آبمیوه‌ها است. این فن‌آوری نوظهور در پخت‌و پز، سرخ‌کردن، برش موادغذایی منجمد و نرم، امولسیون و هموژنیزاسیون، خشک‌کردن و فیلتراسیون، ترد کردن، استخراج، انجماد و کریستالیزاسیون، گاز زدایی و کف زدایی کاربرد دارد. شاید کاربرد اصلی فراصوت در صنایع لبنی در تمیزکردن، گندزدایی میکروبی، غیرفعال کردن آنزیم‌ها، هوموژنیزاسیون، استخراج پروتیین‌های زیست‌فعال و افزایش بازده تولید پنیر ‌باشد. این مقاله تاثیر فراصوت قدرت بر انواع موادغذایی را بررسی می‌کند.
یافته ها: فراصوت قدرتی که در فرآوریمواد غذایی به کار می‌رود از محدوده فرکانس پایین 20 تا 100 کیلوهرتز با شدت صدای بین 10 تا 1000 وات بر سانتی‌متر مربع استفاده می‌شود. انرژی ارتعاشی توسط مبدل‌هایی همچون پیزوالکتریک و مغناطیسی، و اثر ونتوری ایجاد می‌شود. یکی از مهم‌ترین جنبه‌های استفاده از امواج فراصوت قدرتی در فناوری مواد غذایی، نیاز به یافتن مقدار مناسب انرژی صوتی برای اعمال در سیستم مورد نظر است، که این مقدار از طرق مختلف مانند کالری‌سنجی و دزیمتری شیمایی تعیین می‌گردد. فرآیند فراصوت در ترکیب با سایر روش‌های نگه‌داری (به‌عنوان مثال گرما و فشار) برای اثربخشی بیشتر غیر‌فعال‌سازی میکروارگانیسم‌ها در صنایع فرآوری موادغذایی علی‌الخصوص نوشیدنی‌ها به‌کار می‌رود. تکنیک فراصورت در ترکیب با سایر فن‌آوری‌های نوین مانند مایکروویو، سیال فوق‌بحرانی، اکستروژن، روش استخراج سوکسله، تقطیر کلونجر، استخراج آنزیمی و فاز مایع/جامد برای بهبود استخراج مواد زیست فعال بکار می‌رود.
نتیجه‌گیری: لذا این بررسی به‌طور خلاصه نتیجه پیشرفت‌های اخیر در استفاده از فن‌آوری فراصوت در صنایع غذایی را به‌عنوان یک روش نوین در محصولات غذایی از جمله موادغذایی مایع و لبنیات بیان می‌کند. فن‌آوری فراصوت مدت‌هاست که وجود داشته است، اما کاربردهای آن که شامل غذاهای مایع می‌شوند نسبتاً جدیدتر هستند. فرکانس‌های متفاوت فراصوت سهولت فرآوری را برای کنترل کیفیت و فرآوریمواد غذایی فراهم کرده‌است. فراصوت غیر مخرب با شدت کم روش ساده‌ای برای تخمین ترکیبات غذایی (میگو، لبنیات، میوه‌ها، غلات و غیره) ارائه می‌دهد. فراصوت تهاجمی با شدت بالا خواص بیوشیمیایی را ازطریق ایجاد کاویتاسیون تغییر می‌دهد. مزایای استفاده از فراصوت برای فرآوری موادغذایی مایع واضح هستند که شامل افزایش ماندگاری موادغذایی از طریق کاهش میکروب‌ها، باکتری‌ها و کپک‌های آلوده‌کننده است. افزایش امولسیفیکاسیون و استریلیزاسیون در دماهای پائین‌تر از فرآیندهای معمولی می-تواند درعین‌حال موجب حفظ ترکیبات فعال زیستی ‌شود. فراصوت موجب خرد شدن چربی‌ها، شکستن کازئین‌ها شده و می‌توان محصولاتی با ویژگی‌های متفاوت مانند نوشیدنی پروبیوتیک لبنی، از طریق کاهش زمان فرآوری و با صرفه‌جویی اقتصادی تولید کرد. اثرات نامطلوب احتمالی مربوط به پارامترهای کلیدی کیفیت مانند رنگ، آنتوسیانین‌ها و محتوای اسیداسکوربیک اندک است و بنابراین به‌طورکلی مشکل‌ساز نیست. پارامترهای کیفیت مانند میزان کدورت ممکن است در واقع با فراصوت ملایم بهبود یابد.
کلیدواژه‌ها
فراصوت؛ مبدل‌های فراصوت؛ فرایند غیر حرارتی؛ فرآوری مواد غذایی
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