rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Ultrasound Technology in Dairy Processing
  name:
    name part: Chandrapala, Jayani.
    role:
      role term: creator
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: Zisu, Bogdan.
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2018
    edition: 1st ed. 2018.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: V, 40 p. 10 illus. online resource.
  abstract: This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation. Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the transition from laboratory-scale projects to large-scale commercialization, this SpringerBrief fills a gap in the literature. Ultrasound processing has the advantage of minimising flavour loss, increasing homogeneity, reducing energy requirements, reducing processing times, enhancing end-product quality, reducing chemical and physical hazards and lowering the environmental impact compared to conventional dairy processes. As a result, the use of ultrasound in the dairy industry has become a hot topic and has generated considerable research interest in recent years. The SpringerBrief is intended for industry professionals, researchers and graduate students with a basic understanding of simple ultrasound, especially those starting on a new topic of research or coming into the field.
  table of contents: Introduction - High intensity ultrasound -- Use of ultrasound on dairy application -- Emulsification -- Homogenization -- Crystallization -- Filtration -- Microbial Inactivation -- Functionality modifications -- Fat separation -- Large scale operations -- Future trends.
  note: by Jayani Chandrapala, Bogdan Zisu.
  subject:
    topic: Physical chemistry
  subject:
    topic: Food-Biotechnology
  subject:
    topic: Chemical engineering
  subject:
    topic: Green chemistry
  subject:
    topic: Physical Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Industrial Chemistry/Chemical Engineering
  subject:
    topic: Green Chemistry
  classification: QD450-882
  classification: 541
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Ultrasound and Sonochemistry
  identifier: 9783319934822
  identifier: https://doi.org/10.1007/978-3-319-93482-2
  record info:
    record creation date: 180712
    record change date: 20191025032501.0
    record identifier: 978-3-319-93482-2