Recently, novel processing technologies, namely high-pressure processing, high-intensity ultrasound, irradiation, pulsed ultraviolet light and hurdle technology have attracted special attention ...

A high-intensity ultrasound non-thermal processing was proposed. • The effects of the ultrasonic power (0, 200, 400 and 600 W) on inulin-enriched whey beverage was evaluated. • Ultrasound microbial inactivation was comparable to high-temperature short time. • Ultrasound non-thermal processing improved whey beverage kinetic …

Thermodynamic numerical model is established for high-intensity pulsed ion beam (HIPIB) processing of metallic components. The HIPIB delivers a thermal energy input typically of several J/cm² per ...

This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to …

ABSTRACT High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing operations such as homogenization, extraction, degassing, de-ing, emulsification, crystallization, cleaning, etc. The shelf life of the liquid food materials can …

The high energy phenomenon of cavitation bubble collapses has enabled numerous applications, including cleaning. In ultrasonic cleaning, cavitation intensity is typically lower than in other applications, such as sonochemistry and material processing.However, there has been an emerging application in intense cleaning of …

Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear …

The high-intensity ultrasound (HIU) technology had received growing attention in response to the demand for meeting the dual objective of achieving microbial safety and maintaining the original attributes and nutritional quality of foods. ... High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin ...

Summary: Low-intensity exercise triggers brain networks associated with cognitive control and attention processing, while high-intensity exercise activates networks involved in emotional processing. Source: IOS Press A new study shows for the first time that low and high exercise intensities differentially influence brain function. …

The primary aim of this project was to determine the effects of an 8-week high intensity exercise intervention on information processing and movement execution in individuals with PD. A secondary aim sought to understand the effects of antiparkinsonian medication relative to exercise on motor control processes.

Levy et al. (2012) reported that in the range from 1000 to 3000 V, the percentage of UV-C radiation in the pulse increases by 2-fold as input voltage increases by a factor 2. This shift in the ...

This review aims to explore the fundamental principles of ultrasound generation, understand the cavitation mechanism and recent applications of high …

In this study high quality cellulose fibrils, derived from rice straw by the chemical pretreatment, were fibrillated into cellulose micro/nanofibers through a subsequent homogenization and high-intensity ultrasonication processes. Properly comparing of the fibrillation yield and the morphological structure of the ensuing nanofibers, by means of …

The high-intensity ultrasound (HIU, 10–1000 W/cm 2) is a novel and green physical processing technology that modifies the physical, biochemical, and mechanical properties of proteins through cavitation effect. This article reviewed the current application of HIU …

Ultrasound, as a non-thermal food processing technology, is applied to bring positive effects in food processing, such as food preservation, improvement in mass transfer, the assistance of thermal treatments, the alteration of texture, and food analysis [ 4 ]. Ultrasonic waves (also called supersonic waves) are sound waves in the frequency ...

A356 alloy reinforced with carbon nanofibers (CNFs) was fabricated by high-intensity ultrasonic vibration processing. The microstructure and mechanical properties were investigated. The distribution of CNFs became more and more uniform with the increase of ultrasonic power, and the mechanical properties of nanocomposites were …

Quasi-instantaneous materials processing technology via high-intensity electrical nano pulsing. Eugene A. Olevsky, Runjian Jiang, Wenwu Xu, Andrii …

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and t …

The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken …

The high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods.

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. ... Food processing plays a crucial role in addressing food security issues by reduci … Application of High-Intensity ...

Shrimp is a common seafood with high nutritional value and delicious flavor. However, many individuals are allergic to shrimp, but no therapies have been provided until now. The aim of this study was to evaluate the impacts of the high-intensity ultrasound processing (0, 5, 10, 15, 20 min, at room temperature) on the physiochemical and …

High intensity electric field pulse technology is one of the most advanced emerging non-thermal processing methods and is currently undergoing intensive scientific and developmental evaluation. The objectives of this review are to summarize and identify the key advantages of this emerging technology and to convert it into optimum use.

regions of high temperature and pressure. The energy trans-mitted to the food through ultrasound processing can be expressed as power ultrasound (W), ultrasound intensity (W/cm2), acoustic energy density (W/mL), or cavitational intensity (O'Donnell et al. 2010). Some studies applied ultrasound processing to inactivate

The higher the ultrasound intensity and the juice exposure (processing time), the higher the final temperature of the juice, reaching a maximum of 54 °C. …

In the present study, the influences of high-intensity ultrasound processing on the extraction of water-soluble pectin were evaluated. As shown in S-Fig. 2, the results showed high-intensity ultrasound significantly enhanced the yield of water-soluble pectin in kiwifruit samples. After a 4-min ultrasound, the pectin yield was …

In ultrafast laser manufacturing, optical energy of tightly focused femtosecond or picosecond laser pulses can be delivered to precisely defined positions …

A total of 25 male athletes underwent fitness assessments to define two standardized 30 min exercise interventions (low and high intensity). The Positive and Negative Affect Schedule (PANAS) was completed pre- and post-exercise and neuronal responses to neutral, happy and fearful facial expressions were determined using an …

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) …

In conclusion, high-intensity ultrasound processing significantly improved the color attributes (a*, b*, and YI) and stability of kiwifruit juice compared to the untreated samples. In addition, the yield of pectin, cloudiness, and carbohydrates (fructose and glucose) of kiwifruit samples were obviously enhanced by the increased disruption of ...