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Ultrasound: Advances in Food Processing and Preservation

✍ Scribed by Daniela Bermudez-Aguirre

Publisher
Academic Press
Year
2017
Tongue
English
Leaves
558
Category
Library
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✦ Synopsis

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.

The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.

  • Provides a clear and comprehensive panorama of ultrasound technology
  • Contains updated research behind this technology
  • Brings the current tested product and future uses
  • Explores potential future use within the food industry

✦ Subjects

Engineering;Aerospace;Automotive;Bioengineering;Chemical;Civil & Environmental;Computer Modelling;Construction;Design;Electrical & Electronics;Energy Production & Extraction;Industrial, Manufacturing & Operational Systems;Marine Engineering;Materials & Material Science;Mechanical;Military Technology;Reference;Telecommunications & Sensors;Engineering & Transportation;Food Science;Agricultural Sciences;Science & Math;New, Used & Rental Textbooks;Business & Finance;Communication & Journalism;Comput

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