Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Ultrasound: Advances in Food Processing and Preservation

1st Edition - August 10, 2017

Editor: Daniela Bermudez-Aguirre

Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 0 4 5 8 1 - 7
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 0 4 6 1 4 - 2

Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 fo… Read more

Ultrasound: Advances in Food Processing and Preservation

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Ultrasound is an emerging technology that has been widely explored in foodscience 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.