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|Abstract:||An important development in the food market is the demand for fresh like foods. Much research is done on minimal processing techniques to meet these demands. Ultrasound (US) technology can be very useful for minimal processing, because transfer of acoustic energy to the food product is instantaneous and throughout the whole product volume. Chemat and others studied the effect of ultrasound treatment on edible oils especially sunflower oil. The effect of ultrasound on oil and emulsion quality (sensory and physico-chemical properties of sunflower oil) has been conducted. During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for insonated oil and foods.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(3) [May-June 2005]|
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