Method of treatment of vegetable matter with ultrasonic energy
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United States of America Patent
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Issued Date -
May 25, 2006
app pub date -
Nov 3, 2003
filing date -
Nov 1, 2002
priority date (Note) -
Abandoned
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Abstract
A method for modifying the viscosity of pureed vegetable matter, said method including the step of applying relatively low-frequency ultrasonic energy (having a frequency in the range from about 16 kHz to 100 kHz) to said puree via a sonotrode in a manner such that cavitation of a water fraction in said puree is induced, and the cellular structure and cell wall material of the vegetable matter are degraded, thereby to increase the viscosity of said puree.
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