Journal
FOOD ENGINEERING REVIEWS
Volume 9, Issue 3, Pages 237-256Publisher
SPRINGER
DOI: 10.1007/s12393-017-9167-5
Keywords
Ultrasound; Megasonics; Dairy processing; Fruit and vegetable processing; Meat processing; Oil recovery; Extraction; Texture modification; Drying; Defoaming; Emulsification
Categories
Ask authors/readers for more resources
This article reviews the latest research in the airborne and aqueous-based applications of ultrasound across the wider range of frequencies in food processing. The effects of ultrasound at low and high frequencies, including stable and unstable sound-induced cavitation, microstreaming, biochemical stress responses and effects achieved through standing waves, are described in terms of food structural changes in dairy, meat and vegetable materials. Advances for recent applications in low- and/or high-frequency ultrasound, including enhanced drying and defoaming with airborne ultrasound, emulsification and homogenisation, green extraction methods and high-frequency ultrasound (megasonics) for non-solvent separation in oil extraction processes and separation or fractionation of milk fat. The manuscript concludes with recommendations for reactor design based on the experience gathered lately in installing transducers in industrial vessels for commercial applications in the oil and dairy industries.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available