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Ultrasound Technologies for Food and Bioprocessing

  • Book
  • © 2011

Overview

Editors:
  1. Hao Feng

    1. Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, USA

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  2. Gustavo Barbosa-Canovas

    1. , Department of Biological Systems Enginee, Washington State University, Pullman, USA

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  3. Jochen Weiss

    1. Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Stuttgart, Germany

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  • A reference for those in the field of power ultrasound
  • Presents the latest advancements
  • Links new developments to current and potential applications in the food and bioprocessing related industries
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-xii
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  2. The Physical and Chemical Effects of Ultrasound

    • Sandra Kentish, Muthupandian Ashokkumar
    Pages 1-12

  3. Acoustic Cavitation

    • Olivier Louisnard, José González-García
    Pages 13-64

  4. Ultrasound Applications in Food Processing

    • Daniela Bermúdez-Aguirre, Tamara Mobbs, Gustavo V. Barbosa-Cánovas
    Pages 65-105

  5. The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes

    • Hao Feng
    Pages 107-123

  6. Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology

    • Miodrag Prokic
    Pages 125-140

  7. Application of Hydrodynamic Cavitation for Food and Bioprocessing

    • Parag R. Gogate
    Pages 141-173

  8. Contamination-Free Sonoreactor for the Food Industry

    • Jean-Luc Dion
    Pages 175-190

  9. Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products

    • Douglas G. Mancosky, Paul Milly
    Pages 191-210

  10. Ultrasonic Cutting of Foods

    • Yvonne Schneider, Susann Zahn, Harald Rohm
    Pages 211-237

  11. Engineering Food Ingredients with High-Intensity Ultrasound

    • Jochen Weiss, Kristberg Kristbergsson, Gunnar Thor Kjartansson
    Pages 239-285

  12. Manothermosonication for Microbial Inactivation

    • Santiago Condón, Pilar Mañas, Guillermo Cebrián
    Pages 287-319

  13. Inactivation of Microorganisms

    • Stella Maris Alzamora, Sandra N. Guerrero, Marcela Schenk, Silvia Raffellini, Aurelio López-Malo
    Pages 321-343

  14. Ultrasonic Recovery and Modification of Food Ingredients

    • Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson, Muthupandian Ashokkumar
    Pages 345-368

  15. Ultrasound in Enzyme Activation and Inactivation

    • Raymond Mawson, Mala Gamage, Netsanet Shiferaw Terefe, Kai Knoerzer
    Pages 369-404

  16. Production of Nanomaterials Using Ultrasonic Cavitation – A Simple, Energy Efficient and Technological Approach

    • Sivakumar Manickam, Rohit Kumar Rana
    Pages 405-444

  17. Power Ultrasound to Process Dairy Products

    • Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas
    Pages 445-465

  18. Sonocrystallization and Its Application in Food and Bioprocessing

    • Parag R. Gogate, Aniruddha B. Pandit
    Pages 467-493

  19. Ultrasound-Assisted Freezing

    • A.E. Delgado, Da-Wen Sun
    Pages 495-509

  20. Ultrasound-Assisted Hot Air Drying of Foods

    • Antonio Mulet, Juan Andrés Cárcel, José Vicente García-Pérez, Enrique Riera
    Pages 511-534
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Keywords

About this book

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.

Editors and Affiliations

  • Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, USA

    Hao Feng

  • , Department of Biological Systems Enginee, Washington State University, Pullman, USA

    Gustavo Barbosa-Canovas

  • Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Stuttgart, Germany

    Jochen Weiss

Bibliographic Information

  • Book Title: Ultrasound Technologies for Food and Bioprocessing

  • Editors: Hao Feng, Gustavo Barbosa-Canovas, Jochen Weiss

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-1-4419-7472-3

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media, LLC 2011

  • Hardcover ISBN: 978-1-4419-7471-6Published: 19 November 2010

  • Softcover ISBN: 978-1-4614-2750-6Published: 28 December 2012

  • eBook ISBN: 978-1-4419-7472-3Published: 17 November 2010

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XII, 668

  • Topics: Food Science, Biochemical Engineering

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