Modeling Mineral Content and Acoustic Pressure in Agricultural Products Exposed to Ultrasonic Waves: A Case Study on Frequency Effects
Abstract
Ultrasound technology is swiftly progressing and extensively utilized to optimize production operations, elevate product quality, and guarantee food safety. Low-frequency ultrasound alters physical qualities, whereas high-frequency ultrasound serves as an analytical instrument to evaluate the physicochemical characteristics of food, including acidity, hardness, sugar concentration, and maturity. High-frequency ultrasound produces pressure, shear, and temperature variations, resulting in cavitation effects that suppress microbial proliferation in food. Ultrasonic waves generate air bubbles and micro-vibrations in liquid mediums, hence improving mass and energy transfer. This is advantageous in processes such as freezing, cooling, and thawing by minimizing quality deterioration. This study examines the impact of ultrasonic waves at varying frequencies on the mineral composition of agricultural products. The findings underscore the influence of ultrasonic frequency on the physical and chemical properties of food, suggesting possible applications for the enhancement of food processing methods. The experimental results confirm that ultrasound technology is a feasible method to improve food quality and safety while maintaining nutritional integrity.