Ultrasound technologies for food and bioprocessing [electronic resource] / Hao Feng, Gustavo V. Barbosa-Cánovas, Jochen Weiss, editors.
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...
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Full Text (via Springer) |
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| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Springer,
©2011.
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| Series: | Food engineering series.
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| Subjects: |
Table of Contents:
- Preface; Contents; Contributors; 1 The Physical and Chemical Effects of Ultrasound; 2 Acoustic Cavitation; 3 Ultrasound Applications in Food Processing; 4 The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes; 5 Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology; 6 Application of Hydrodynamic Cavitation for FoodINTbreak; and Bioprocessing; 7 Contamination-Free Sonoreactor for the Food Industry; 8 Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products; 9 Ultrasonic Cutting of Foods.