98447 20230519145437.0 doi 10.3389/fnut.2021.633070 sideral 122266 ART-2021-122266 eng Astráin-Redín, Leire Universidad de Zaragoza (orcid)0000-0003-1002-5458 Direct Contact Ultrasound in Food Processing: Impact on Food Quality 2021 Access copy available to the general public Unrestricted Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in improved food quality. A new method of applying US to food without using a liquid or gaseous medium for the propagation of acoustic waves has recently been under research. It is known as direct contact US, since the food is directly placed on a plate where the transducers are located. In this type of systems, the main effect is not cavitation but acoustic vibration, which encourages mass and energy transfer processes due to the “sponge effect.” Furthermore, as the product is not immersed in a liquid medium, the loss of hydrophilic nutritional compounds is reduced; systems such as these can thus be more easily implemented on an industrial level. Nevertheless, the very few studies that have been published about these systems mainly focus on dehydration and freezing. This article summarizes published research on the impact of direct contact US in nutritional and organoleptic quality of food in order to assess their potential to meet new market trends info:eu-repo/grantAgreement/ES/DGA/FSE info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 6.59 2021 NUTRITION & DIETETICS 16 / 90 = 0.178 2021 Q1 T1 1.024 2021 Food Science 2021 Q1 Endocrinology, Diabetes and Metabolism 2021 Q1 4.3 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Alejandre, Marta Universidad de Zaragoza (orcid)0000-0003-4456-0387 Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 8 (2021), 633070 [11 pp] Front. Nutr. Frontiers in Nutrition 2296-861X 930283 http://zaguan.unizar.es/record/98447/files/texto_completo.pdf Versión publicada 2349533 http://zaguan.unizar.es/record/98447/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:98447 articulos driver 2023-05-18-14:25:03 ARTICLE