1.3.3. Non-thermal – ultrasound

Categories: 1. Ideation
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About Course

Knowledge and skills
Students will gain knowledge of the mechanism and application of ultrasound treatment in industrial food processing. Students will able to assess and evaluate the possibilities of using US for the processing and preservation of food.  

Teacher and organization
Małgorzata Nowacka
Warsaw University of Life Sciences, Poland

Materials under the Creative Commons license CC BY-SA.

What Will You Learn?

  • The aim of the course is to enhance understanding of the fundamental principles and practical applications of ultrasound (US) in food processing and preservation.
  • Key features of ultrasound treatment methods are outlined, emphasizing the effects of the critical processing parameters and their implications, alongside highlighting the most promising applications within the field.

Course Content

Non-thermal – ultrasound

  • Introduction of ultrasound processing Mechanism of ultrasound processing
    29:20
  • QUIZ 1
  • Effects of ultrasound on plant tissue and microorganisms
    25:58
  • QUIZ 2
  • Application of ultrasound in different food processing and its effects on the food quality – part 1
    49:19
  • QUIZ 3
  • Application of ultrasound in different food processing and its effects on the food quality – part 2
    33:25
  • QUIZ 4

YouAreIn

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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