Ultrasound Technologies for Food and Bioprocessing [Paperback]

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.

This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles, detailing the latest advances, and linking them to current and potential applications in the food and bioprocessing industries.

1. The Physical and Chemical Effects of UltrasoundSandra Kentish and Muthupandian Ashokkumar2. Acoustic CavitationOlivier Louisnard and Jose Gonzalez-Garcia3. Ultrasound Applications in Food ProcessingDaniela Berm?dez-Aguirre, Tamara Mobbs and Gustavo V. Barbosa-C?novas4. The thermodynamic and kinetic aspects of power ultrasound processesHao Feng5. Wideband multi-frequency, multimode, and modulated (MMM) ultrasonic technologyMiodrag Prokic6. Application of Hydrodynamic Cavitation for Food and BioprocessingParag R. Gogate7. Contamination-Free Sonoreactor for the Food IndustryJean-Luc Dion8. Controlled Cavitation for Scale Free Heating, Gum Hydration and Emulsification in Food and Consumer ProductsPaul Milly, Douglas Mancosky9. Ultrasonic Cutting of FoodsYvonne Schneider, Susann Zahn, Harald Rohm10. Engineering Food Ingredients with High IntensitlÐ