Ultrasound in Food Processing / Edition 1

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This book addresses the future development of ultrasound in food proce ssing, covering both High Power (material altering) and Low Power (non -destructive testing) applications. Leading work is presented for a no n-expert audience, so that people in industry and academia can make in formed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing pe rsonnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in ac tive ultrasound research and instrument manufacture.

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Product Details

  • ISBN-13: 9780751404296
  • Publisher: Springer US
  • Publication date: 9/6/2007
  • Edition description: 1997
  • Edition number: 1
  • Pages: 282
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.69 (d)

Table of Contents

Controlling Overfilling In Food Processing. 'Off the Shelf' Ultrasound Instrumentation for the Food Industry. Rapid Determination of Food Material Properties. Ultrasound Process Tomography. The Prospects in Food Processing and Inspection. Particle Sizing of Food Emulsions Using Ultrasonic Spectrometry: Principles, Techniques, and Applications. Power Ultrasound in Food Processing. The Way Forward . Some Applications of Airborne Power Ultrasound to Food Processing. The Importance of Power Ultrasound in Cleaning and Disinfection in the Poultry Industry—A Case Study . The Principles of Cavitation. Ultrasound: A New Opportunity for Food Preservation. Ultrasonically Assisted Separation Processes. Ultrasound Monitoring of Shelf Life in Food Emulsions. Ultrasound and the Computer Modeling of Food. An Introduction to Ultrasonic Food Cutting. Index

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