The uses of ultrasound in food technology

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

doi:10.1016/S1350-4177(96)00034-X

The uses of ultrasound in food technology

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

School of Life Sciences

Research output: Contribution to journal › Article

916 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 language	English
Pages (from-to)	S253–S260
Journal	Ultrasonics Sonochemistry
Volume	3
Issue number	3
DOIs	https://doi.org/10.1016/S1350-4177(96)00034-X
Publication status	Published - Nov 1996

Bibliographical note

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

Keywords

Ultrasound
Food
Sonochemistry

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10.1016/S1350-4177(96)00034-X

Cite this

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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",

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AU - Paniwnyk, Larysa

AU - Lorimer, J. P.

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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

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SP - S253–S260

JO - Ultrasonics Sonochemistry

JF - Ultrasonics Sonochemistry

IS - 3

ER -

The uses of ultrasound in food technology

Abstract

Bibliographical note

Keywords

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