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2014 (published: 11.09.2014)
Home > Issue > The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
Gerasimov D.V., Suchkova E.P.
The article describes the method of ultrasonic processing of biological objects in order to change their structure and properties. It is known that coffee is a biological object of vegetable origin. Its chemical structure includes many compounds. The most famous of them is alkaloid caffeine. This active substance has a special significance not only in food industry but also in the pharmaceutical. Caffeine can cause serious changes in the body of a human. Because of this its content in foods and medicines is regulated by state standards. Ultrasound is one of the effective methods for processing biological objects. Regulating duration and intensity of ultrasonic influence on the object (such as coffee), its qualitative and quantitative composition can be changed.
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coffee, caffeine, ultrasound, ultrasonic processing, biological object, biotechnology, water activity.
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