Ultrasound in Food Processing: Recent Advances (IFST Advances in Food Science) - Hardcover

Über die Autorin bzw. den Autor

About the Editors

Mar Villamiel and Antonia Montilla, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CSIC-UAM), Spain

José V. García-Pérez, Juan A. Cárcel, and Jose Benedito Analysis and Simulation of Agrofood Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València, Valencia, Spain

Von der hinteren Coverseite

Ultrasound has emerged as one of the most promising green, low-cost and easy-to-implement on-line technologies, which can be used in different disciplines. Thus, low-intensity ultrasound is recognized as a useful non-destructive and non-invasive tool for food and process quality evaluation.

Ultrasound in Food Processing: Recent Advances presents the theory, principles and applications of ultrasound organized into three main sections:

Fundamentals of Ultrasound looks at the main basic principles of ultrasound generation and propagation, and those phenomena related to low- and high-intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring, and in food process intensification are covered.

Low-intensity Ultrasound Applications presents novel applications that could be relevant for future applications in the food industry. These chapters are grouped into two subsections: food and process control, and new trends.

High-intensity Ultrasound Applications addresses the challenges of applying ultrasound in different media. An up-to-date vision of the use of high-intensity ultrasound in food processes is presented, with chapters grouped into three subsections according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated, and the effect on food constituents.

This book is aimed at scientists and engineers in several areas, including physics, acoustics, chemistry, food engineering, food safety, food science and related disciplines. It is a valuable reference book for researchers, food industry professionals and students in these areas.

Aus dem Klappentext

Ultrasound has emerged as one of the most promising green, low-cost and easy-to-implement on-line technologies, which can be used in different disciplines. Thus, low-intensity ultrasound is recognized as a useful non-destructive and non-invasive tool for food and process quality evaluation.

Ultrasound in Food Processing: Recent Advances presents the theory, principles and applications of ultrasound organized into three main sections:

Fundamentals of Ultrasound looks at the main basic principles of ultrasound generation and propagation, and those phenomena related to low- and high-intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring, and in food process intensification are covered.

Low-intensity Ultrasound Applications presents novel applications that could be relevant for future applications in the food industry. These chapters are grouped into two subsections: food and process control, and new trends.

High-intensity Ultrasound Applications addresses the challenges of applying ultrasound in different media. An up-to-date vision of the use of high-intensity ultrasound in food processes is presented, with chapters grouped into three subsections according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated, and the effect on food constituents.

This book is aimed at scientists and engineers in several areas, including physics, acoustics, chemistry, food engineering, food safety, food science and related disciplines. It is a valuable reference book for researchers, food industry professionals and students in these areas.