Ultrasound in Food Processing

Presents current work on the use of ultrasound in food processing. The topics covered in this text show how both high power (material altering) and low power (non-destructive testing) applications can radically alter the processes of food manufacturing and bring environmental, cost and quality benefits. The book should enable scientists, engineers and managers in food manufacturing to make informed choices about this area of research and development. It should also be a useful reference to people working in other areas of ultrasound research and instrument manufacture.