Ultrasound in biotechnology and food technology

Course Coordinator

ECTS points:


Course number:

Course Description

Today in Biotechnology and Food Technology novel technologies of processing are widely in usage. One of such technology is ultrasound. Ultrasound effects are possible due to cavitational effects created during the propagation of ultrasound waves in liquid media or as an air-born effect when the sound waves are spread through the air. In liquid medium cavitation as main mechanism of ultrasonic activity could lead to temporary or permanent changes in physico-chemical properties of treated raw material or final food product. Ultrasound could be assigned as invasive method and is known as High intensity ultrasound or High power ultrasound under the frequencies between 20-100 kHz. As frequency is higher cavitational effect is lower and changes on treated material decreased. During the classes the basics and fundamentals of ultrasound mechanism will be presented together with most important parameters like: Frequency, Amplitude, Cycle, Wave length but also the geometrical parameters of applied devices. Besides the advantages of this technology will be shown in comparison with traditional technologies in usage these day for various applications in biotechnology and food technology. Following applications would be presented: Ultrasound assisted extraction of bioactive compounds; Ultrasound as pre-treatment for drying; Ultrasound assisted inhibition and inactivation of enzymes and microorganisms; Ultrasound sieving; Ultrasound defoaming and cutting. Further applications  in various industries would be presented. In addition possibilities of Ultrasound application in various industries like would be given. Also some other applications will be presented coupled with calculations and estimations of energy savings with usage of ultrasound technology. During each application the devices currently in usage will be presented.

{* *}