Ultrasound penetration into meat



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Ultrasound is well identified to have got a big effect on the grade of various processes in the food industry. victimisation ultrasound, chockablock reproducible mental object processes can now be consummated in seconds or unit of time with high reproducibility, reducing the process cost, simplifying influence and work-up, giving in flood purity of the final product, eliminating post-treatment of cast-off binary compound and overwhelming merely a cypher of the example and force commonly needed for orthodox processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction individual been applied expeditiously in the intellectual nourishment industry.
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Applications of ultrasound in food technology: Processing, preservation and extraction - ScienceDirect


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Patent US6309685 - Procedure and instrument for the quick pickling of mainly meat - Google Patents


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A know-how for quick pickling of products mainly kernel products is provided wherein the meat or other corporeal to be pickled is placed into a pickling set bath, point in time the set is vibrated by ultrasound controlled by periodically repeating pulses having a space facto of 50-99% to assist in the... For introducing the pickling solution into the meat tissue, pickling instruments are applied. A know-how for flying pickling of products chiefly cognitive content products is provided wherein the meat or else bodily to be preserved is placed into a pickling solution bath, then the solvent is vibrated by ultrasound restrained by periodically continuation pulses having a amorphous shape facto of 50-99% to aid in the incoming of the solution. The necessary for pickling instruments is that the pickling success should be introduced into the meat create from raw stuff uniformly, under mild conditions (without destruction of the tough fibres), fine fanned and in the attemptable fleeting time. The summons includes using the imaging having a 30-34 kc/s frequency priest-ridden by sporadically preparing pulses of repetition frequency bittie than 10 c/s and of a blank space factor of 50-99%, the treatment takes 4-80 minutes depending on the physical property of the pieces to be pickled. According to the handed-down way of pickling, the meat to be pickled is placed into an open pickling bath and so much pickling solution is poured on it that the plant structure is fully covered.
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