The uses of ultrasound in food technology

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

Research output: Contribution to journalArticle

686 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

Food technology
Food Handling
Food Technology
Crystallization
Seedlings
food
Freezing
Sonochemistry
Hot Temperature
Ultrasonics
food processing
ultrasonic processing
Food processing
enzyme activity
Emulsification
Enzyme activity
Enzymes
freezing
drying
mass transfer

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

The uses of ultrasound in food technology. / Mason, Timothy J.; Paniwnyk, Larysa; Lorimer, J. P.

In: Ultrasonics Sonochemistry, Vol. 3, No. 3, 11.1996, p. S253–S260.

Research output: Contribution to journalArticle

Mason, TJ, Paniwnyk, L & Lorimer, JP 1996, 'The uses of ultrasound in food technology' Ultrasonics Sonochemistry, vol. 3, no. 3, pp. S253–S260. https://doi.org/10.1016/S1350-4177(96)00034-X
Mason, Timothy J. ; Paniwnyk, Larysa ; Lorimer, J. P. / The uses of ultrasound in food technology. In: Ultrasonics Sonochemistry. 1996 ; Vol. 3, No. 3. pp. S253–S260.
@article{b8d46c5dbb1b4c8a94cf208e2be84e91,
title = "The uses of ultrasound in food technology",
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.",
keywords = "Ultrasound, Food, Sonochemistry",
author = "Mason, {Timothy J.} and Larysa Paniwnyk and Lorimer, {J. P.}",
note = "The full text is available from: http://dx.doi.org/10.1016/S1350-4177(96)00034-X",
year = "1996",
month = "11",
doi = "10.1016/S1350-4177(96)00034-X",
language = "English",
volume = "3",
pages = "S253–S260",
journal = "Ultrasonics Sonochemistry",
issn = "1350-4177",
publisher = "Elsevier",
number = "3",

}

TY - JOUR

T1 - The uses of ultrasound in food technology

AU - Mason, Timothy J.

AU - Paniwnyk, Larysa

AU - Lorimer, J. P.

N1 - The full text is available from: http://dx.doi.org/10.1016/S1350-4177(96)00034-X

PY - 1996/11

Y1 - 1996/11

N2 - 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.

AB - 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.

KW - Ultrasound

KW - Food

KW - Sonochemistry

U2 - 10.1016/S1350-4177(96)00034-X

DO - 10.1016/S1350-4177(96)00034-X

M3 - Article

VL - 3

SP - S253–S260

JO - Ultrasonics Sonochemistry

JF - Ultrasonics Sonochemistry

SN - 1350-4177

IS - 3

ER -