Abstract |
Protection of Eatable Oils From
Deterioration During Food Processing by Ultrasound
V.B.Akopyan (Protein Biosynthesis
Institute, Moscow, Russia); E.N.Chujina (Ltd. “Pinar”, Yaroslavl, Russia)
e-mail:
akopyan@edunet.ru
Using
ultrasound in food technologies related with preparation of oil-water/
water–oil emulsions or suspensions of different aromatic and flavouring
substances, as well as oil-extraction of biologically active substances from
the vegetable or animal raw-materials etc. is generally limited by oxidation of
linolenic fatty-acid. This oxidation causes the appearance of a metallic and
rancid odour in the treated product. It is possible to prevent or to reduce the
negative effects of ultrasound and to raise its applicability in food industry
by using special ultrasonic regimes, oxygen free media, antioxidants, free
radicals scavengers etc. For example, extraction of oil-soluble substances from
vegetable or animal raw-materials may be realised by waterless oil and/or oil
saturated by nitrogen, as well as by oil with low content of the linolenic acid
or by insonation in conditions when non-stable cavitation is suppressed but
micro streamings are active enough to lower the diffusion limitations. In case
of emulsion preparation, addition of some kind of eatable antioxidants (vitamin
E, ascorbic acid etc) to an oil-water composition is effective. Practically all
problems related to use of ultrasound for the treatment of oil-contained food
compositions have their solutions, but every problem may be solved only by
taking into account its peculiarities.
Section
: 11