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