Applications of sonochemistry in Russian food processing industry

Alternative methods for pasteurization and sterilization are gaining importance, due to increased consumer demand for new methods of food processing that have a reduced impact on nutritional content and overall food quality. Ultrasound processing or sonication is one of the alternative technologies that has shown promise in the food industry. Sonication alone is not very effective in killing bacteria in food; however, the use of ultrasound coupled with pressure and/or heat is promising. Thermosonic (heat plus sonication), manosonic (pressure plus sonication), and manothermosonic (heat and pressure plus sonication) treatments are likely the best methods to inactivate microbes, as they are more energy-efficient and effective in killing microorganisms. Ultrasonic processing is still in its infancy and requires a great deal of future research in order to develop the technology on an industrial scale, and to more fully elucidate the effect of ultrasound on the properties of foods. Show more

In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future. Show more

The behavior of water under extreme confinement and, in particular, the lubrication properties under such conditions are subjects of long-standing controversy. Using a dedicated, high-resolution friction force microscope, scanning a sharp tungsten tip over a graphite surface, we demonstrate that water nucleating between the tip and the surface due to capillary condensation rapidly transforms into crystalline ice at room temperature. At ultralow scan speeds and modest relative humidities, we observe that the tip exhibits stick-slip motion with a period of 0.38+/-0.03 nm, very different from the graphite lattice. We interpret this as the consequence of the repeated sequence of shear-induced fracture and healing of the crystalline condensate. This phenomenon causes a significant increase of the friction force and introduces relaxation time scales of seconds for the rearrangements after shearing. Show more