• Engineering
  • Published 2011

The use of power ultrasound to enhance food processing technologies

  title={The use of power ultrasound to enhance food processing technologies},
  author={Sandra E. Kentish and Meiyazhagan Ashokkumar},
The use of power ultrasound refers to the application of sound that is just above the range of human hearing. Under these conditions, an acoustic wave is able to create very high levels of turbulence within an aqueous solution, through the generation of transient cavitation, the growth and violent collapse of microbubbles. Many scientists will be aware of the use of ultrasonic cell disruptors and ultrasonic baths that make use of this focused mechanical energy. However, with the development of… CONTINUE READING

Figures from this paper.


Publications referenced by this paper.

Effect of ultrasound on the physical and functional properties of reconstituted

  • Ultrason. Sonochem
  • 2011

Effects of ultrasound on the thermal and structural characteristics

  • J. Chandrapala, B. Zisu
  • Dairy Sci
  • 2011

proteins in reconstituted whey protein concentrate.

  • B. Jimmy, S. Kentish
  • Ultrasonics Sonochemistry,
  • 2011

" Making Better Medicines via Ultrasonic Particle Engineering Part 3Engineering

  • G. Ruecroft, D. Hipkiss
  • 2009

The use of ultrasonics for nanoemulsion preparation

  • T. S. H. Leong, T. J. Wooster
  • Innovative Food Science & Emerging Technologies
  • 2008

adsorption dynamics in surfactant enrichment." Langmuir

  • S. Kentish, T. J. Wooster
  • 2008