T. J. Mason, M. J. W. Povey

Ultrasound in Food Processing

• Gebundenes Buch

Produktbeschreibung

This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.

Produktdetails

• Verlag: Springer Netherlands
• 1995.
• Seitenzahl: 300
• Erscheinungstermin: 31. Dezember 1995
• Englisch
• Abmessung: 241mm x 160mm x 22mm
• Gewicht: 599g
• ISBN-13: 9780751404296
• ISBN-10: 0751404292
• Artikelnr.: 23088879

Inhaltsangabe

Controlling Overfilling In Food Processing. 'Off the Shelf' Ultrasound
Instrumentation for the Food Industry. Rapid Determination of Food Material
Properties. Ultrasound Process Tomography. The Prospects in Food Processing
and Inspection. Particle Sizing of Food Emulsions Using Ultrasonic
Spectrometry: Principles, Techniques, and Applications. Power Ultrasound in
Food Processing. The Way Forward . Some Applications of Airborne Power
Ultrasound to Food Processing. The Importance of Power Ultrasound in
Cleaning and Disinfection in the Poultry Industry--A Case Study . The
Principles of Cavitation. Ultrasound: A New Opportunity for Food
Preservation. Ultrasonically Assisted Separation Processes. Ultrasound
Monitoring of Shelf Life in Food Emulsions. Ultrasound and the Computer
Modeling of Food. An Introduction to Ultrasonic Food Cutting. Index