Ultrasound Technologies for Food and Bioprocessing

ISBN-13: 9781461427506 / Angielski / Miękka / 2012 / 668 str.

Hao Feng; Gustavo Barbosa-Canovas; Jochen Weiss

Opis

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.

Spis treści

1. The Physical and Chemical Effects of Ultrasound 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

Blurb

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.