edited by M. Povey
Ultrasound in Food Processing enables scientists, engineers and managers in food
manufacturing to make informed choices about a new and important area of research and development.
Features:
- This is the first book to address the subject of Ultrasonics in the food industry
- Presents the leading work in an area which is attracting growing attention
- Addresses the future development of the use of Ultrasound in Food Processing
Contents:
Introduction to ultrasound measurement. 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. Ultrasound measurements in the dairy industry.
Ultrasound measurements of
particle size in food emulsions. Ultrasound monitoring of shelf life in food emulsions.
Power ultrasound in food processing - the way forward. The principles of cavitation.
Power ultrasound in food technology - industrial opportunities. Some applications of
airborne power ultrasound to food processing. The importance of power ultrasound in
cleaning and disinfection in the poultry industry. Themosonication in food processing.
Ultrasonically assisted separation processes.
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