The uses of ultrasound in food technology

Timothy J. Mason, Larysa Paniwnyk, J. P. Lorimer

Research output: Contribution to journalArticle

699 Citations (Scopus)

Abstract

The same physical and mechanical effects which have been utilised in sonochemistry, i.e. strong shear forces, particle fragmentation, increased mass and heat transfer, nucleation of seedling, have been applied to food processing. Examples are quoted from various applications where power ultrasound has been used to influence the development of living cells, improve sterilisation and effect enzyme activity. Typically ultrasound can be used as a processing aid in extraction, crystallisation, freezing, emulsification, filtration and drying.
Original languageEnglish
Pages (from-to)S253–S260
JournalUltrasonics Sonochemistry
Volume3
Issue number3
DOIs
Publication statusPublished - Nov 1996

    Fingerprint

Bibliographical note

The full text is available from: http://dx.doi.org/10.1016/S1350-4177(96)00034-X

Keywords

  • Ultrasound
  • Food
  • Sonochemistry

Cite this

Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3(3), S253–S260. https://doi.org/10.1016/S1350-4177(96)00034-X