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Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
List of contents
1. Engineering Principles of Ultrasound Technology
2. Advances in Thermo- and Manothermosonication for Microbial Inactivation
3. Hurdle Technology Using Ultrasound for Food Preservation
4. Advances in Thermosonication for the Inactivation of Endogenous Enzymes in Foods
5. Sonochemistry of Foods
6. Dairy Products Processed With Ultrasound
7. Ultrasound Processing of Fruit and Vegetable Juices
8. Fresh Produce Treated by Power Ultrasound
9. Ultrasound Processing and Food Quality
10. Physical Properties of Sonicated Products: A New Era for Novel Ingredients
11. Removal of Allergens in Some Food Products Using Ultrasound
12. Food Freezing Assisted With Ultrasound
13. Encapsulation of Bioactive Compounds Using Ultrasonic Technology
14. Extraction Processes Assisted by Ultrasound
15. Other Mass Transfer Unit Operations Enhanced by Ultrasound
16. Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology
17. From Research to Production: Overcoming Scale-Up Limitations of Ultrasonic Processing
18. Multiphysics Simulation During Ultrasound Food Processing
19. Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View
20. Laws and Regulations for Novel Food Processing Technologies
About the author
Daniela Bermudez-Aguirre has a background in Food Engineering (BSc), Food Science (MSc), and Engineering Science, with a focus on Food Engineering (PhD). She currently works as a Research Food Technologist at USDA Eastern Regional Research Center in Wyndmoor, PA where she uses innovative interventions to control foodborne pathogens in different food products. During her graduate and post-doctorate work at Washington State University (WSU), she was involved in the development of nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma, and ozone. Her research at WSU also included projects funded by the Department of Defense (DoD) to improve the quality of military rations without compromising the food safety using innovative thermal processing. Afterwards, she worked as a senior research scientist for Lockheed Martin, a contractor of NASA. At NASA Johnson Space Center, she was the principal investigator of a project that used cold plasma to disinfect vegetables grown and consumed in-orbit by astronauts. In the last few years, she has been a consultant to industry and research centers about the use and applications of cold plasma equipment. She is the author of more than 60 peer-review publications, editor of 3 books in Food Engineering, and reviewer of over 50 high-impact journals in food science and technology. She has more than 20 years of experience working on nonthermal technologies for food safety and product development.
