Ultrasound Technologies for Food and Bioprocessing

Inbunden, Engelska, 2010

AvHao Feng,Gustavo Barbosa-Canovas,Jochen Weiss

2 109 kr

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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.

Produktinformation

Utgivningsdatum2010-11-19
Mått155 x 235 x 42 mm
Vikt1 132 g
FormatInbunden
SpråkEngelska
SerieFood Engineering Series
Antal sidor668
Upplaga2011
FörlagSpringer-Verlag New York Inc.
ISBN9781441974716

Tillhör följande kategorier

Physical and chemical effects of ultrasound.- Acoustic cavitation.- Ultrasound applications in food processing.- The thermodynamic and kinetic aspects of power ultrasound processes.- Wideband mullti-frequency, multimode, and modulated (MMM) ultrasonic technology.- Application of hydrodynamic cavitation for food and bioprocessing.- Contamination-free sonoreactor for the food industry.- Controlled cavitation for scale free heating, gum hydration and emulsification in food and consumer products.- Ultrasonic cutting of foods.- Engineering food ingredients with high-intensity ultrasound.- Manothermosonication for microbial inactivation.- Inactivation of microorganisms.- Ultrasound recovery and modification of food ingredients.- Ultrasound in enzyme activation and inactivation.- Production of nanomaterials using ultrasonic cavitation.- Power ultrasound to process dairy products.- Sonocrystallization and its application in food and bioprocessing.- Ultrasound-assisted freezing.- Ultrasound-assisted hot air drying of foods.-Novel applications of high power ultrasonic spray for food seasoning.- High power ultrasound in surface cleaning and decontamination.- Effect of power ultrasound on food quality.- Ultrasonic membrance processing.- Industrial applications of high power ultrasonics.- Technologies and applications of airborne power ultrasound in food processing.