Using the ultrasound technology for improving food processes: mass transfer and thermal processing

• Grant number: 14/16998-3
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2014
• End date: November 30, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Pedro Esteves Duarte Augusto
• Grantee: Pedro Esteves Duarte Augusto
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Albert Ibarz

Abstract

This project proposes using the technology of ultrasound to improve food processing, studying the mass transfer processes (hydration of grains and the acidification of vegetables) and thermal processing (considering the ultrasound effect on the coconut water enzymes activity). The technology of ultrasound has been proposed as an interesting alternative in food processing. However, there are only two works in the literature relating the technology of ultrasound with grain's hydration, considering the direct consumption of less significant crops. Also, it has not been studied together with the vegetable acidification process. Furthermore, the literature does not present any study explaining the actual causes of the improvement in mass transfer, considering the characteristics of the process and the properties and structure of food involved. Finally, the effect of ultrasound on the coconut water enzymes activity, as well as on their thermal resistance, were not studied. Consequently, the present project aims to study the technology of ultrasound for improving the mass transfer phenomena during the grain hydration and the vegetable acidification processes, as well as on the thermal process of coconut water, studying its enzymes activities. Based on a systematic study of the involved kinetics and structural changes, it is proposed not only to reinforce the existing knowledge and theories, but, mainly, formulate new theories for describing the observed phenomena. Due to the importance of these processes in food production, and considering that they are discontinuous and time-consuming process, so limiting, as well as the commercial relevance of coconut water, it is highlighted the importance of the present work, for both scientific and industrial point of views. (AU)

Scientific publications

(20)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MIANO, ALBERTO CLAUDIO; PEREIRA, JESSICA DA COSTA; MIATELO, BRUNA; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties. Food Research International, v. 100, n. 1, p. 468-476, OCT 2017. (14/16998-3)

MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; PEREIRA, JESSICA DA COSTA; DUARTE AUGUSTO, PEDRO ESTEVES. Hydration kinetics of cereal and pulses: New data and hypothesis evaluation. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 1, FEB 2018. (14/16998-3, 16/23908-6)

ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; DUARTE AUGUSTO, PEDRO ESTEVES. The ultrasound technology for modifying enzyme activity. SCIENTIA AGROPECUARIA, v. 7, n. 2, p. 145-150, APR-JUN 2016. (14/16998-3)

MIANO, ALBERTO CLAUDIO; PEREIRA, JESSICA DA COSTA; CASTANHA, NANCI; DA MATTA, JR., MANOEL DIVINO; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. SCIENTIFIC REPORTS, v. 6, DEC 19 2016. (14/16998-3)

MIANO, A. C.; FORTI, V. A.; ABUD, H. F.; GOMES-JUNIOR, F. G.; CICERO, S. M.; AUGUSTO, P. E. D.. Effect of ultrasound technology on barley seed germination and vigour. SEED SCIENCE AND TECHNOLOGY, v. 43, n. 2, p. 297-302, 2015. (14/16998-3)

CAMPOLI, STEPHANIE SUAREZ; ROJAS, MELIZA LINDSAY; PEDROSO GOMES DO AMARAL, JOSE EDUARDO; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, DEC 1 2018. (14/16998-3, 16/18052-5, 15/15507-9)

ROJAS, MELIZA LINDSAY; LEITE, THIAGO S.; CRISTIANINI, MARCELO; ALVIM, IZABELA DUTRA; AUGUSTO, PEDRO E. D.. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Research International, v. 82, p. 22-33, APR 2016. (14/16998-3)

MIANO, ALBERTO CLAUDIO; SALDANA, ERICK; CAMPESTRINI, LUCIANO HENRIQUE; CHIORATO, ALISSON FERNANDO; DUARTE AUGUSTO, PEDRO ESTEVES. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics. Food Research International, v. 107, p. 182-194, MAY 2018. (14/16998-3, 16/18052-5, 11/51707-1)

AGUILAR, KARLA; GARVIN, ALFONSO; IBARZ, ALBERT; AUGUSTO, PEDRO E. D.. Ascorbic acid stability in fruit juices during thermosonication. ULTRASONICS SONOCHEMISTRY, v. 37, p. 375-381, JUL 2017. (14/16998-3)

MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, MAY 2018. (14/16998-3, 16/18052-5, 16/23908-6)

RICCE, CINTHIA; ROJAS, MELIZA LINDSAY; MIANO, ALBERTO CLAUDIO; SICHE, RAUL; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, v. 89, p. 8-pg., 2016-11-01. (14/16998-3)

AUGUSTO, PEDRO E. D.; MIANO, ALBERTO CLAUDIO. Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration. JOURNAL OF FOOD PROCESS ENGINEERING, v. 40, n. 3, p. 6-pg., 2017-06-01. (14/16998-3)

AUGUSTO, PEDRO E. D.; MIANO, ALBERTO CLAUDIO. Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration. Journal of Food Process Engineering, v. 40, n. 3, JUN 2017. (14/16998-3)

RICCE, CINTHIA; ROJAS, MELIZA LINDSAY; MIANO, ALBERTO CLAUDIO; SICHE, RAUL; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, v. 89, n. 1, p. 701-708, NOV 2016. (14/16998-3)

MIANO, ALBERTO CLAUDIO; DUARTE AUGUSTO, PEDRO ESTEVES. The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 17, n. 2, p. 352-370, MAR 2018. (14/16998-3, 16/18052-5)

MIANO, ALBERTO CLAUDIO; DUARTE AUGUSTO, PEDRO ESTEVES. From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis). FOOD AND BIOPRODUCTS PROCESSING, v. 96, p. 43-51, OCT 2015. (14/16998-3)

MIANO, ALBERTO CLAUDIO; IBARZ, ALBERT; DUARTE AUGUSTO, PEDRO ESTEVES. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. ULTRASONICS SONOCHEMISTRY, v. 29, p. 413-419, MAR 2016. (14/16998-3)

CLAUDIO MIANO, ALBERTO; IBARZ, ALBERT; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. Journal of Food Engineering, v. 197, p. 34-43, MAR 2017. (14/16998-3)

ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY; DUARTE AUGUSTO, PEDRO ESTEVES. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. ULTRASONICS SONOCHEMISTRY, v. 36, p. 173-181, MAY 2017. (14/16998-3, 14/17534-0, 14/25179-6)

MIANO, ALBERTO CLAUDIO; PEREIRA, JESSICA DA COSTA; MIATELO, BRUNA; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties. Food Research International, v. 100, p. 9-pg., 2017-10-01. (14/16998-3)