Ultrasonics in food processing.

@article{Chandrapala2012UltrasonicsIF,
  title={Ultrasonics in food processing.},
  author={Jayani Chandrapala and Christine Maree Oliver and Sandra E. Kentish and Muthupandian Ashokkumar},
  journal={Ultrasonics sonochemistry},
  year={2012},
  volume={19 5},
  pages={
          975-83
        }
}
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260 Citations
Highly Influential Citations
2
Background Citations
27
Methods Citations
5

260 Citations

Citation Type

Citation Type

A REVIEW ON RECENT TRENDS OF ULTRASOUND ASSISTED PROCESSING IN FOOD SEGMENT
TLDR
The present review summarizes the role of this ultrasound technology along with its aids to the industry for example; improvements in cooking quality, enhancements of physicochemical properties, microbial inactivation, and also pretreatment to reduce acrylamide and to recover the valuable biomaterial from the food waste.
Power ultrasonics for food processing
High Intensity Ultrasound Processing in Liquid Foods
ABSTRACT High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing operations such as homogenization,…
Impact of Ultrasound on Food Constituents
Ultrasound is one of the non-invasive technologies, which successfully find widespread use in numerous processes in food technology. It represents one of the novel technologies that in a very short…
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Food processing employing ultrasound technology has been the object of research by food scientists in the last ten years. This technology has proved to be a promising technique in laboratory and…
Applications of ultrasound in food and bioprocessing.
Application of Ultrasound
EFFECTS OF ULTRASOUND ON TECHNOLOGICAL PROPERTIES OF MEAT A REVIEW
Ultrasound is well known to become an efficient tool for various processes in the food industry. The process industry demands that operations be performed in the most efficient way with respect to…
Ultrasound and meat quality: A review.
Effect of nonthermal processing on milk protein interactions and functionality
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References

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Ultrasound in Food Processing
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The ultrasonic processing of dairy products — An overview
Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion.…
Applications of ultrasound in food technology: Processing, preservation and extraction.
Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
The use of ultrasonics for nanoemulsion preparation
Ultrasonic Recovery and Modification of Food Ingredients
There are two general classes of effects that sound, and ultrasound in particular, can have on a fluid. First, very significant modifications to the nature of food and food ingredients can be due to…
The application of ultrasound to dairy ultrafiltration : the influence of operating conditions
Ultrasound effect on physical properties of corn starch
Hot topic: sonication increases the heat stability of whey proteins.
TLDR
It is shown that the application of ultrasound for a very short duration after such a heating step breaks down these aggregates and prevents their reformation on subsequent heating, thereby reducing the viscosity increase that is usually associated with this process.
Influence of continuous phase viscosity on emulsification by ultrasound
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