In addition, the commercial ultrasonic

applications existed for defoaming, emulsification, learn more extraction and decontamination, extrusion, waste water treatment, and tenderization of meat (Cardoni and Lucas, 2005, Clark, 2008, Patist and Bates, 2008, Awad, 2011, Chemat et al., 2011, Quan, 2011 and Anon., 2012). For antimicrobial purposes, ultrasound was mostly used for the cleaning and disinfecting of factory surfaces in the food industry. Commercially, there are no plant scale applications of ultrasound in the decontamination and inhibition of microorganisms in foods. Although, in an industrial water system, high frequency ultrasound treatment, patented as Sonoxide, has shown excellent results in controlling bacteria and algae and has over 600 applications worldwide (Broekman et al., 2010). Recently, it has been observed that intensive research concerning the appropriate ultrasound sensing or processing system in terms of probe design, geometry, and characteristics (e.g.,

frequency) as well as operating conditions, that meet the demands of specific applications in different food materials or provide optimum results ATM/ATR inhibitor for each individual application, are being carried out. As a result, it can be said that the effectiveness of ultrasound technology is a very important issue for ensuring the robustness of this technology in possible areas of industrial applications (Patist and Bates, 2010, Soria and Villamiel, 2010, Knorr et al., 2011 and Awad et al., 2012). An important factor causing difficulties that is effecting the adaptation of ultrasound to existing food production lines is the commitment of food producers, to traditional methods. From the stand point of the tremendous trend for the use of new technologies, it can be said that ultrasound is one of the most important green technologies used in processing and preservation (Chemat et al., 2011 and Awad et al., 2012).

More research efforts click here are still needed to develop efficient systems for various problems related to specific foods and production lines. Fruits and vegetables become microbiologically safe by using inhibition or elimination processes. Washing is the main step for removing microorganisms or reducing microbial load. It is widely acknowledged in the food industry that the washing step, which aims to remove the dirt and cell exudes from damaged surfaces, along with immersion of the product in a washing tank with a sanitizing agent, and an optional rinsing step, reduces the microbial load. According to the type and the concentration of sanitizing agents, the total count of the microbiological populations on different kinds of fruits and vegetables after washing generally varies between 1.0 and 3.0 log CFU/g (Sapers, 2001 and Gil et al., 2009).