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Informationen zum Autor About the Editors Mar Villamiel and Antonia Montilla, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CSIC-UAM), Spain José V. García-Pérez, Juan A. Cárcel, and Jose Benedito Analysis and Simulation of Agrofood Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València, Valencia, Spain Klappentext Ultrasound has emerged as one of the most promising green, low-cost and easy-to-implement on-line technologies, which can be used in different disciplines. Thus, low-intensity ultrasound is recognized as a useful non-destructive and non-invasive tool for food and process quality evaluation. Ultrasound in Food Processing: Recent Advances presents the theory, principles and applications of ultrasound organized into three main sections: Fundamentals of Ultrasound looks at the main basic principles of ultrasound generation and propagation, and those phenomena related to low- and high-intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring, and in food process intensification are covered. Low-intensity Ultrasound Applications presents novel applications that could be relevant for future applications in the food industry. These chapters are grouped into two subsections: food and process control, and new trends. High-intensity Ultrasound Applications addresses the challenges of applying ultrasound in different media. An up-to-date vision of the use of high-intensity ultrasound in food processes is presented, with chapters grouped into three subsections according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated, and the effect on food constituents. This book is aimed at scientists and engineers in several areas, including physics, acoustics, chemistry, food engineering, food safety, food science and related disciplines. It is a valuable reference book for researchers, food industry professionals and students in these areas. Zusammenfassung Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Inhaltsverzeichnis About the IFST Advances in Food Science Book Series xvi List of Contributors xvii Preface xx Part 1 Fundamentals of Ultrasound 1 1 Basic Principles of Ultrasound 3 Juan A. Gallego¿Juárez 1.1 Introduction 4 1.2 Generation and Detection of Ultrasonic Waves: Basic Transducer Types 5 1.3 Basic Principles of Ultrasonic Wave Propagation 12 1.4 Basic Principles of Ultrasound Applications 15 1.4.1 Low¿intensity Applications 15 1.4.2 High¿intensity Effects and Applications: Power Ultrasound 18 1.5 Conclusions 23 Acknowledgments 24 References 24 Part 2 Low¿intensity Ultrasound Applications 27 Section 2.1 Food and Process Control 29 2 Ultrasonic Particle Sizing in Emulsions 30 M.J. Holmes and M.J.W. Povey 2.1 Introduction 30 2.2 Definitions: Emulsions and Ultrasound 32 2.3 Theoretical Models of Ultrasound Propagation in Emulsions 35 2.4 Diffraction and Scattering 41 2.5 Multiple Scattering 44 2.6 Mode Conversions 46 2.7 Perturbation Solutions 49 2.8 Two¿particle Models 53 2.9 Practical Particle Sizing Techniques 55 2.10 Conclusion 60 Acknowledgements 60 References 60 3 Ultrasonic Applications in Bakery Products 65 J. Salazar, J.A. Chávez, A. Turó, and M.J. GarciäHernández 3.1 I...
