Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could 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, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.
Author(s): Sandra Kentish, Muthupandian Ashokkumar (auth.), Hao Feng, Gustavo Barbosa-Canovas, Jochen Weiss (eds.)
Series: Food Engineering Series
Edition: 1
Publisher: Springer-Verlag New York
Year: 2011
Language: English
Pages: 668
Tags: Chemistry/Food Science, general; Food Science; Biochemical Engineering; Microbiology
Front Matter....Pages i-xii
The Physical and Chemical Effects of Ultrasound....Pages 1-12
Acoustic Cavitation....Pages 13-64
Ultrasound Applications in Food Processing....Pages 65-105
The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes....Pages 107-123
Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology....Pages 125-140
Application of Hydrodynamic Cavitation for Food and Bioprocessing....Pages 141-173
Contamination-Free Sonoreactor for the Food Industry....Pages 175-190
Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products....Pages 191-210
Ultrasonic Cutting of Foods....Pages 211-237
Engineering Food Ingredients with High-Intensity Ultrasound....Pages 239-285
Manothermosonication for Microbial Inactivation....Pages 287-319
Inactivation of Microorganisms....Pages 321-343
Ultrasonic Recovery and Modification of Food Ingredients....Pages 345-368
Ultrasound in Enzyme Activation and Inactivation....Pages 369-404
Production of Nanomaterials Using Ultrasonic Cavitation – A Simple, Energy Efficient and Technological Approach....Pages 405-444
Power Ultrasound to Process Dairy Products....Pages 445-465
Sonocrystallization and Its Application in Food and Bioprocessing....Pages 467-493
Ultrasound-Assisted Freezing....Pages 495-509
Ultrasound-Assisted Hot Air Drying of Foods....Pages 511-534
Novel Applications of Power Ultrasonic Spray....Pages 535-544
High-Power Ultrasound in Surface Cleaning and Decontamination....Pages 545-558
Effect of Power Ultrasound on Food Quality....Pages 559-582
Ultrasonic Membrane Processing....Pages 583-598
Industrial Applications of High Power Ultrasonics....Pages 599-616
Technologies and Applications of Airborne Power Ultrasound in Food Processing....Pages 617-641
Back Matter....Pages 643-665
