Ultrasound Technologies for Food and Bioprocessing

2011
ISBN: 978-1-4614-2750-6
Verlag: Springer

Buch, Englisch, 668 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 1013 g

Reihe: Food Engineering Series

Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials.
This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

Zielgruppe

Research

Autoren/Hrsg.

Feng, Hao

Weiss, Jochen

Barbosa-Canovas, Gustavo

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde Werkstoffprüfung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie Industrielle Biotechnologie

Inhaltsverzeichnis

Physical and chemical effects of ultrasound.- Acoustic cavitation.- Ultrasound applications in food processing.- The thermodynamic and kinetic aspects of power ultrasound processes.- Wideband mullti-frequency, multimode, and modulated (MMM) ultrasonic technology.- Application of hydrodynamic cavitation for food and bioprocessing.- Contamination-free sonoreactor for the food industry.- Controlled cavitation for scale free heating, gum hydration and emulsification in food and consumer products.- Ultrasonic cutting of foods.- Engineering food ingredients with high-intensity ultrasound.- Manothermosonication for microbial inactivation.- Inactivation of microorganisms.- Ultrasound recovery and modification of food ingredients.- Ultrasound in enzyme activation and inactivation.- Production of nanomaterials using ultrasonic cavitation.- Power ultrasound to process dairy products.- Sonocrystallization and its application in food and bioprocessing.- Ultrasound-assisted freezing.- Ultrasound-assisted hot air drying of foods.-Novel applications of high power ultrasonic spray for food seasoning.- High power ultrasound in surface cleaning and decontamination.- Effect of power ultrasound on food quality.- Ultrasonic membrance processing.- Industrial applications of high power ultrasonics.- Technologies and applications of airborne power ultrasound in food processing.