Chapter

Ultrasound Technologies for Food and Bioprocessing

Part of the series Food Engineering Series pp 345-368

Date:

Ultrasonic Recovery and Modification of Food Ingredients

  • Kamaljit VilkhuAffiliated withInnovative Scientific Solutions
  • , Richard ManassehAffiliated withFaculty of Engineering and Industrial Science (H38), Swinburn University of Technology
  • , Raymond MawsonAffiliated withCSIRO Food and Nutritional Sciences Email author 
  • , Muthupandian AshokkumarAffiliated withSchool of Chemistry, University of Melbourne

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Abstract

There are two general classes of effects that sound, and ultrasound in particular, can have on a fluid. First, very significant modifications to the nature of food and food ingredients can be due to the phenomena of bubble acoustics and cavitation. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microscopic scale; furthermore, the sound can cause particles in the fluid to move relative to the fluid. These streaming phenomena can redistribute materials within food and food ingredients at both microscopic and macroscopic scales.