Ultrasound Technology in Dairy Processing

• Κύριοι συγγραφείς: Chandrapala, Jayani (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Zisu, Bogdan (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Ultrasound and Sonochemistry,
• Θέματα: Physical chemistry.; Food-Biotechnology.; Chemical engineering.; Green chemistry.; Physical Chemistry.; Food Science.; Industrial Chemistry/Chemical Engineering.; Green Chemistry.

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...

Πίνακας περιεχομένων:

• 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.