Abstract
In the food industry, the use of ultrasound as a non-thermal treatment is expanding. Ultrasound is often used at the final stage of food production to improve rheological characteristics and prolong shelf life. However, an increase in temperature during ultrasonic treatment can negatively affect the quality of the final product. An increase in temperature during food processing causes the denaturation of enzymes. For most enzymes of animal origin, the denaturation temperature is 40-50 °C, and for enzymes of plant origin it is 50-60 °C. At the same time, at a temperature of 80 °C and above, all enzymes are destroyed. In this regard, it was very important to investigate possible temperature changes during ultrasonic treatment. The essence of the hypothesis put forward by “Shoman” is the study of the fact that during ultrasonic treatment, thermal effects occur, at which protein denaturation begins. An increase in the temperature values during ultrasonic treatment above the denaturation temperature of proteins confirms our hypothesis. It is established that: 1) with ultrasonic exposure to a two-component oil/ water emulsion, the temperature rises to 83 °C with a duration of exposure of 28 minutes; 2) an increase in the proportion of oil relative to water contributes to an increase in temperature from 74 to 83 °C; 3) with equal oil/water ratios, the content of mineral salts and organic substances in drinking water contributes to an increase in temperature under ultrasonic exposure compared to distilled water. The results obtained are valid for a two-component water-oil emulsion. It is of interest to study the influence of other food components on the dynamics of temperature changes during ultrasonic treatment. I would like to know the opinion of other researchers on the “Shoman” hypothesis.