Ultrasound Technologies for Food and Bioprocessing
Samenvatting
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.
Specificaties
Inhoudsopgave
Sandra Kentish and Muthupandian Ashokkumar
2. Acoustic Cavitation
Olivier Louisnard and Jose Gonzalez-Garcia
3. Ultrasound Applications in Food Processing
Daniela Bermúdez-Aguirre, Tamara Mobbs and Gustavo V. Barbosa-Cánovas
4. The thermodynamic and kinetic aspects of power ultrasound processes
Hao Feng
5. Wideband multi-frequency, multimode, and modulated (MMM) ultrasonic technology
Miodrag Prokic
6. Application of Hydrodynamic Cavitation for Food and Bioprocessing
Parag R. Gogate
7. Contamination-Free Sonoreactor for the Food Industry
Jean-Luc Dion
8. Controlled Cavitation for Scale Free Heating, Gum Hydration and Emulsification in Food and Consumer Products
Paul Milly, Douglas Mancosky
9. Ultrasonic Cutting of Foods
Yvonne Schneider, Susann Zahn, Harald Rohm
10. Engineering Food Ingredients with High Intensity Ultrasound
Jochen Weiss, Kristberg Kristbergsson, and Gunnar Thor Kjartansson
11. Manothermosonication for microbial inactivation
Santiago Condón, Pilar Mañas and Guillermo Cebrián
12. Inactivation of Microorganisms
Stella M. Alzamora, Sandra N. Guerrero, Marcela Schenk, Silvia Raffellini, Aurelio López-Malo
13. Ultrasound Recovery and Modification of Food Ingredients
Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson and Muthupandian Ashokkumar
14. Ultrasound in Enzyme Activation and Inactivation
Raymond Mawson, Mala Gamage, Netsanet Shiferaw Terefe , Kai Knoerzer
15. Production of Nanomaterials Using Ultrasonic Cavitation
Manickam Sivakumar and Rana Rohit Kumar
16. Power Ultrasound to process dairy products
Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-Cánovas
17. Sonocrystallization and its application in food and bioprocessing
Parag R. Gogate and Aniruddha B. Pandit
18. Ultrasound-Assisted Freezing
A.E. Delgado and Da-Wen Sun
19. Ultrasound-Assisted Hot Air Drying of Foods
Enrique Riera, Anthony Mulet, José Vincente Garcia Perez, Juan Carcel Carrion
20. Novel Applications of High Power Ultrasonic Spray for Food Seasoning
Ke-ming Quan
21. High Power Ultrasound in Surface Cleaning and Decontamination
Sami B. Awad
22. Effect of Power Ultrasound on Food Quality
Hyoungill Lee and Hao Feng
23. Ultrasonic Membrane Processing
Sandra Kentish and Muthupandian Ashokkumar
24. Industrial Applications of High Power Ultrasonics
Alex Patist and Darren Bates
25. Technologies and Applications of Airborne Power Ultrasound in Food Processing
Juan A. Gallego-Juárez, Enrique Riera