10. Ultrasonic Processing

  1. Howard Q. Zhang3,
  2. Gustavo V. Barbosa-Cánovas4,
  3. V.M. Balasubramaniam5,6,
  4. C. Patrick Dunne7,
  5. Daniel F. Farkas8 and
  6. James T.C. Yuan9
  1. Hao Feng1 and
  2. Wade Yang2

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch10

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Feng, H. and Yang, W. (2010) Ultrasonic Processing, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch10

Editor Information

  1. 3

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 4

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 5

    Department of Food Science and Technology, USA

  4. 6

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 7

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 8

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 9

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 382F-AESB, 1304 W Pennsylvania Ave, Urbana, IL 61801, USA

  2. 2

    Department of Food and Animal Science, Alabama A&M University, Normal, AL 35762, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • ultrasonic processing;
  • acoustic energy use, as processing aid - explored in industrial sectors;
  • power ultrasound, or high intensity ultrasound - operating at lower frequencies;
  • magnetostrictive transducer - utilizing property of ferromagnetic materials;
  • probe system, delivering power ultrasonic energy - directly to food being treated;
  • ultrasonic tank or bath system, ultrasound generating elements - no direct contact with food;
  • approaches, in enhancing cavitation activity;
  • power ultrasound applications;
  • crystallization, two principal physical processes, nucleation and crystal growth;
  • ultrasonically enhanced heat and mass transfer

Summary

This chapter contains sections titled:

  • Introduction

  • Generation of Ultrasound and Ultrasound Systems

  • Ultrasound Measurement

  • Acoustic Cavitation

  • Power Ultrasound Applications

  • Inactivation of Microorganisms

  • Enzyme Inactivation and Activity

  • Control

  • Cleaning and Surface Decontamination

  • Ultrasonically Enhanced Heat and Mass Transfer

  • Bioseparation

  • Power Ultrasound Applications

  • Glossary