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This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
List of contents
Controlling Overfilling In Food Processing. 'Off the Shelf' Ultrasound Instrumentation for the Food Industry. Rapid Determination of Food Material Properties. Ultrasound Process Tomography. The Prospects in Food Processing and Inspection. Particle Sizing of Food Emulsions Using Ultrasonic Spectrometry: Principles, Techniques, and Applications. Power Ultrasound in Food Processing. The Way Forward . Some Applications of Airborne Power Ultrasound to Food Processing. The Importance of Power Ultrasound in Cleaning and Disinfection in the Poultry Industry--A Case Study . The Principles of Cavitation. Ultrasound: A New Opportunity for Food Preservation. Ultrasonically Assisted Separation Processes. Ultrasound Monitoring of Shelf Life in Food Emulsions. Ultrasound and the Computer Modeling of Food. An Introduction to Ultrasonic Food Cutting. Index
