Ultrasound Technologies for Food and Bioprocessing

By: Hao Feng (Editor), Gustavo Barbosa-Canovas (Editor), Jochen Weiss (Editor)

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Hardcover | 19 November 2010

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Hardcover
680 Pages

Dimensions(cm)
23.39 x 15.6 x 3.66

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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.

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Non-Fiction Science Chemistry Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Biology, Life Sciences Microbiology excluding Medical Biochemical Engineering Biotechnology

The Physical and Chemical Effects of Ultrasound	p. 1
Acoustic Cavitation	p. 13
Ultrasound Applications in Food Processing	p. 65
The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes	p. 107
Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology	p. 125
Application of Hydrodynamic Cavitation for Food and Bioprocessing	p. 141
Contamination-Free Sonoreactor for the Food Industry	p. 175
Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products	p. 191
Ultrasonic Cutting of Foods	p. 211
Engineering Food Ingredients with High-Intensity Ultrasound	p. 239
Manothermosonication for Microbial Inactivation	p. 287
Inactivation of Microorganisms	p. 321
Ultrasonic Recovery and Modification of Food Ingredients	p. 345
Ultrasound in Enzyme Activation and Inactivation	p. 369
Production of Nanomaterials Using Ultrasonic Cavitation A Simple, Energy Efficient and Technological Approach	p. 405
Power Ultrasound to Process Dairy Products	p. 445
Sonocrystallization and Its Application in Food and Bioprocessing	p. 467
Ultrasound-Assisted Freezing	p. 495
Ultrasound-Assisted Hot Air Drying of Foods	p. 511
Novel Applications of Power Ultrasonic Spray	p. 535
High-Power Ultrasound in Surface Cleaning and Decontamination	p. 545
Effect of Power Ultrasound on Food Quality	p. 559
Ultrasonic Membrane Processing	p. 583
Industrial Applications of High Power Ultrasonics	p. 599
Technologies and Applications of Airborne Power Ultrasound in Food Processing	p. 617
Index	p. 643
Table of Contents provided by Ingram. All Rights Reserved.

Ultrasound Technologies for Food and Bioprocessing

At a Glance

Hardcover

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You Can Find This Book In

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