Ultrasound Technology in Dairy Processing

• Main Authors: Chandrapala, Jayani (Author, http://id.loc.gov/vocabulary/relators/aut), Zisu, Bogdan (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Ultrasound and Sonochemistry,
• Subjects: 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...

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.