An Innovative Approach in Gastronomy: Ultrasound Technology
Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and acce...
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| Format: | Article |
| Language: | English |
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IPEAK ACADEMY LTD
2024-06-01
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| Series: | International Journal of Gastronomy Research |
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| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/38 |
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| author | Mehmet Baslar |
| author_facet | Mehmet Baslar |
| author_sort | Mehmet Baslar |
| collection | DOAJ |
| description | Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and accelerating chemical reactions. This review aims to explore the integration of ultrasound technology into gastronomy, emphasizing its potential impact on modern culinary practices. Firstly, ultrasound effectively reduces microbial loads and chemical residues on food surfaces, enhancing food safety. Secondly, in food processing applications, ultrasound accelerates marination processes and improves meat tenderness, with ultrasonic cutting providing precision in processing foods. Thirdly, ultrasound improves the stability of emulsions and the consistency of homogenized products. This technology's ability to create stable foams, accelerate gel formation, and extract aromatic compounds paves the way for new gastronomic discoveries. Additionally, in the realm of diagnostic and quality control, ultrasound enables rapid and non-invasive quality assessments. The primary focus areas of this review include the applications of ultrasound in decontamination, marination, tenderization, cutting, diagnostic analysis, homogenization, emulsification, dehydration, rehydration, and molecular gastronomy. This study demonstrates that ultrasound technology not only enhances the sensory and aesthetic qualities of food but also supports innovative culinary techniques in molecular gastronomy. Based on a comprehensive literature search and professional experiences, this review concludes that the integration of ultrasound in gastronomy has the potential to significantly enhance food preparation methods, contributing to more efficient, creative, and high-quality culinary experiences. |
| format | Article |
| id | doaj-art-58c8336b16ae4af18d3f7fa44be11963 |
| institution | Kabale University |
| issn | 2980-1532 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | IPEAK ACADEMY LTD |
| record_format | Article |
| series | International Journal of Gastronomy Research |
| spelling | doaj-art-58c8336b16ae4af18d3f7fa44be119632025-08-20T03:27:51ZengIPEAK ACADEMY LTDInternational Journal of Gastronomy Research2980-15322024-06-0131242910.56479/ijgr-3839An Innovative Approach in Gastronomy: Ultrasound TechnologyMehmet Baslarhttps://orcid.org/0000-0002-8369-0769Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and accelerating chemical reactions. This review aims to explore the integration of ultrasound technology into gastronomy, emphasizing its potential impact on modern culinary practices. Firstly, ultrasound effectively reduces microbial loads and chemical residues on food surfaces, enhancing food safety. Secondly, in food processing applications, ultrasound accelerates marination processes and improves meat tenderness, with ultrasonic cutting providing precision in processing foods. Thirdly, ultrasound improves the stability of emulsions and the consistency of homogenized products. This technology's ability to create stable foams, accelerate gel formation, and extract aromatic compounds paves the way for new gastronomic discoveries. Additionally, in the realm of diagnostic and quality control, ultrasound enables rapid and non-invasive quality assessments. The primary focus areas of this review include the applications of ultrasound in decontamination, marination, tenderization, cutting, diagnostic analysis, homogenization, emulsification, dehydration, rehydration, and molecular gastronomy. This study demonstrates that ultrasound technology not only enhances the sensory and aesthetic qualities of food but also supports innovative culinary techniques in molecular gastronomy. Based on a comprehensive literature search and professional experiences, this review concludes that the integration of ultrasound in gastronomy has the potential to significantly enhance food preparation methods, contributing to more efficient, creative, and high-quality culinary experiences.https://gastronomyresearch.com/index.php/ijgr/article/view/38gastronomyultrasoundculinaryinnovative approach |
| spellingShingle | Mehmet Baslar An Innovative Approach in Gastronomy: Ultrasound Technology International Journal of Gastronomy Research gastronomy ultrasound culinary innovative approach |
| title | An Innovative Approach in Gastronomy: Ultrasound Technology |
| title_full | An Innovative Approach in Gastronomy: Ultrasound Technology |
| title_fullStr | An Innovative Approach in Gastronomy: Ultrasound Technology |
| title_full_unstemmed | An Innovative Approach in Gastronomy: Ultrasound Technology |
| title_short | An Innovative Approach in Gastronomy: Ultrasound Technology |
| title_sort | innovative approach in gastronomy ultrasound technology |
| topic | gastronomy ultrasound culinary innovative approach |
| url | https://gastronomyresearch.com/index.php/ijgr/article/view/38 |
| work_keys_str_mv | AT mehmetbaslar aninnovativeapproachingastronomyultrasoundtechnology AT mehmetbaslar innovativeapproachingastronomyultrasoundtechnology |