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2011 | OriginalPaper | Buchkapitel

17. Sonocrystallization and Its Application in Food and Bioprocessing

verfasst von : Parag R. Gogate, Aniruddha B. Pandit

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

The chapter aims at understanding in detail, the application of ultrasound for intensification of crystallization operation and covers different aspects such as basic mechanism of expected intensification, reactor designs and overview of existing literature related to food and bioprocess industry applications with an objective of presenting optimum guidelines for maximizing the efficacy of using ultrasound. A case study of lactose recovery from whey has also been discussed in details so as to give quantitative information about the effects of ultrasound in different stages of the crystallization operation and guidelines for optimization of different geometric and operating parameters. Overall it appears that use of ultrasound can significantly improve the crystallization operation by significant reduction in the processing time with generation of better quality crystals and also the recent developments in the design of large scale sonochemical reactors have enhanced the possibility of the application in actual commercial practice.

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Vorheriges Kapitel Power Ultrasound to Process Dairy Products

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Titel: Sonocrystallization and Its Application in Food and Bioprocessing
verfasst von: Parag R. Gogate
Aniruddha B. Pandit
Verlag: Springer New York
Buch: Ultrasound Technologies for Food and Bioprocessing
Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright-Jahr: 2011
DOI: https://doi.org/10.1007/978-1-4419-7472-3_17