Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview | ||
| Alexandria Journal of Food Science and Technology | ||
| Articles in Press, Accepted Manuscript, Available Online from 22 August 2022 | ||
| Document Type: Review article | ||
| DOI: 10.21608/ajfs.2022.105817.1033 | ||
| Author | ||
| Esmat Elzalaky* | ||
| Abstract | ||
| Shockwave technology is a hydrodynamic pressure , carried out by use of mechanical pulses of water placed in large tank. In the 1990s it was generated by explosives, or by discharging electrical currents . The generated waves are transmitted through water and media in an acoustic match with water. Mechanical stress occurs, causing disruption and tearing of materials, according to their different properties. This new technology completely changes the way things are done. It is used in food applications to disintegrate tissue , modify the structure of biological materials, enhance extraction of plants bioactive substances, structure modification of grains , improve milling yield, shucking oysters, improve meat tenderization , and for ease drying to avoid fracture of the biological tissue. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food and is more effective with other hurdles. Use of shockwave as a pretreatment process was investigated to increase the yield and nutritional value of the extracted juice and oil via softening of plant tissues. Shockwaves propagate in plant media generate multiple cracks act as permeation pathways, increasing the extraction of essential oils .Underwater shockwaves instantly cause high pressure, splitting and open cell structures and accordingly instantly generating multiple cracks on the cell wall. Shockwave pretreatment liquefies vegetable material immediately and destroys cell structures. Some constrains are facing the application of shockwaves commercially in food industry. Yet, shock waves may become tomorrow's technology for producing novel great-tasting products while maintaining many natural characteristics of the products . | ||
| Keywords | ||
| shockwave; quality; meat tenderization; bioactive components | ||
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