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2011 | OriginalPaper | Buchkapitel

13. Ultrasonic Recovery and Modification of Food Ingredients

verfasst von : Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson, Muthupandian Ashokkumar

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

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 the phenomena of bubble acoustics and cavitation. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microscopic scale; furthermore, the sound can cause particles in the fluid to move relative to the fluid. These streaming phenomena can redistribute materials within food and food ingredients at both microscopic and macroscopic scales.

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Titel: Ultrasonic Recovery and Modification of Food Ingredients
verfasst von: Kamaljit Vilkhu
Richard Manasseh
Raymond Mawson
Muthupandian Ashokkumar
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_13