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
        }
}
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.
High Intensity Ultrasound Processing in Liquid Foods
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Impact of Ultrasound on Food Constituents
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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
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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
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Ultrasound in Food Processing
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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.
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
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.
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