Ultrasound Technologies for Food and Bioprocessing

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

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.

• biochemical engineering
• food bioprocessing
• food engineering
• food science
• food technology

• 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