Ultrasounds in cooking


Ultrasonic food processing is a technology which attains the following effects:
Mixing and homogenization;
Emulsification;
Extraction;
Dissolution;
Degasification;
Softening (meat);
Aromatization;
Cutting;
Functionalization and modification of intermediate products and end products of the food making process.

All these processes are realised through the cavitation phenomenon; however other effects on food are possible and can be experimented.
In particular, new frontiers of cooking at low temperature may be opened up with special ultrasound treatments.

Examples of mixing and homogenizing eggs



Ultrasounds can be used to obtain stable homogenizations and emulsions, even in the food sector.

 

Culinary ultrasound systems


Everywave manufactures compact ultrasound systems EW20S, EW20L, EW20T which sonicate liquid preparations in containers of various type. The specific sonicating power is easily changed (Watt/litre) according to the application and the user’s needs.
In addition, system EW20T is equipped with a sonotrode which cuts precisely and does not cause breaks and residues on the blade of various types of food, such as cheese, sweets which have solid parts (e.g. dried fruit) or types of food where a clean and clear cut is required.

Aromatization of oil by ultrasound


The ultrasound systems produced by Everywave can be used to naturally aromatize vegetable oils, of great interest for the food market.

Here are some examples of tests carried out at Everywave laboratory, aimed at optimizing the process of flavoring olive oil with fresh vegetables:

  • lemon peel (without albedo)
  • basil
  • garlic

Since a particularly high specific sonication power is not required for this application, it was decided to use the 5 liter US-tank, with internal mixing, 500W power, 25kHz frequency, but the process can also be carried out with the other Everywave products.

Due to its natural viscosity, olive oil needs a treatment of a few hours to absorb the aromas from the vegetables, also because the process must be carried out at temperatures that never exceed 30°C, so that they do not alter the organoleptic properties of the oil.

Max sonication temperature: 30°C
Type of process: BATCH , 3-5 hours, with mixing

N provaVegetableTime Oil/veg. ratioTemperature (°C)Results
1Lemon, mill 3 mm5  hours200gr veg. / 5 liters oil30 maxDelicate and persistent aroma in the mouth, suitable for sweet and savory foods
2Basil, mill 3 mm3 hours100gr. veg. / 5 liters oil30 maxIntense aroma, suitable for various types of dressings (salad, pasta)
3Garlic, mill 3 mm 1 hour50gr. veg. / 5 liters oil30 maxVery intense and persistent aroma, suitable for pasta, vegetables and meats

Note: the olive oil used had a very intense aroma that made the perception of the aromas of the vegetables more complex.

Particularly satisfying was the flavoring with garlic, followed by basil and finally lemon, with a delicate scent both in the mouth and nose. Lemon could also be interesting for an application in the confectionery field.




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