Power ultrasonics for food processing

Timothy J. Mason, F. Chemat, M. Ashokkumar

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Abstract

    Power ultrasound generates a number of effects resulting from cavitation bubble collapse that are beneficial in food processing. Some of the most useful applications are ultrasonically assisted extraction, emulsification, viscosity changes, protein modification, crystallization, sterilization, drying, and the tenderization and marination of meat. All of these effects have been observed in the laboratory, but larger-scale equipment that allows many of these operations to be commercialized is now available. This chapter also considers the implications of hazard analysis critical control point analysis for ultrasound in food-processing operations where industrial-scale applications are adopted.
    Original languageEnglish
    Title of host publicationPower Ultrasonics: Applications of High-Intensity Ultrasound
    EditorsJ.A. Gallego-Juárez, K.F. Graff
    Place of PublicationCambridge
    PublisherWoodhead Publishing
    Pages815–843
    ISBN (Print)9781782420286 (print), 9781782420361 (online)
    DOIs
    Publication statusPublished - 2015

    Bibliographical note

    The full text of this item is not available from the repository.

    Keywords

    • Food processing
    • Ultrasonically assisted extraction
    • Emulsification
    • Dairy protein modification
    • Hazard analysis critical control point

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  • Cite this

    Mason, T. J., Chemat, F., & Ashokkumar, M. (2015). Power ultrasonics for food processing. In J. A. Gallego-Juárez, & K. F. Graff (Eds.), Power Ultrasonics: Applications of High-Intensity Ultrasound (pp. 815–843). Cambridge: Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-028-6.00027-2