Ultrasound: Advances for Food Processing and Preservation

Ultrasound: Advances for Food Processing and Preservation is fully focused on the food industry, presenting the basic principles of ultrasound and the basic research conducted with the technology, including the application of ultrasound in specific food products. The book also contains how the technology could be launched in industry. Part I discusses ultrasound for food preservation, with topics like advances on thermo-sonication and nanothermosonication. Part II deals with ultrasound for food processing in dairy products, fruit and vegetable juices, fresh produce and wine. Part III covers the quality of sonicated products and discusses topics like nutritional and sensory quality of sonicated products. Part IV deals with equipment, industry and legislation. Provides a clear and comprehensive panorama of ultrasound technologyContains updated research behind this technologyBrings the current tested product and future usesExplores potential future use within the food industry INDICE: 1. Engineering principles of ultrasound technology 2. Advances on thermo- and mano-thermo-sonication for microbial inactivation 3. Advances on thermo- and mano-thermo-sonication for enzyme inactivation 4. Hurdle technology using ultrasound for food preservation 5. Non-linear curves for microbial and enzyme inactivation from ultrasound 6. Sonochemistry of Foods 7. Dairy products 8. Fruit and vegetable products treated with ultrasound 9. Fresh produce 10. Ultrasound assisted Freezing 11. Physical properties of sonicated products: a new era for novel ingredients 12. Case studies 13. Extraction processes assisted with ultrasound 14. Drying assisted with ultrasound 15. Encapsulation processes using ultrasound: a nanotechnology reality 16. Multiphysics simulation during ultrasound food processing 17. Nutrition and quality of sonicated products 18. Removal of allergens in some food products using ultrasound 19. Advances and drawbacks of ultrasound equipment for food processing 20. From Research to Production - Overcoming Scale-Up Limitations of Ultrasonic Processing 21. Opportunities and challenges of ultrasound for food processing: An industry point of view 22. Treatment of industry wastewater and sub-products with ultrasound: a big opportunity for the technology 23. The next big step: international legislation for a novel food processing technology

• ISBN: 978-0-12-804581-7
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 704
• Fecha Publicación: 01/07/2017
• Nº Volúmenes: 1
• Idioma: Inglés