13. Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters

  1. Visakh P. M,
  2. Laura B. Iturriaga and
  3. Pablo Daniel Ribotta
  1. Rui M.S. Cruz1,3,
  2. Igor Khmelinskii2,3 and
  3. Margarida C. Vieira1,3

Published Online: 30 NOV 2013

DOI: 10.1002/9781118865606.ch13

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Nutrition, Volume 2

How to Cite

Cruz, R. M.S., Khmelinskii, I. and Vieira, M. C. (2013) Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters, in Advances in Food Science and Nutrition, Volume 2 (eds V. P. M, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118865606.ch13

Author Information

  1. 1

    Department of Food Engineering, Institute of Engineering, University of Algarve, Faro, Portugal

  2. 2

    Department of Chemistry and Pharmacy, Faculty of Science and Technology, University of Algarve, Faro, Portugal

  3. 3

    CIQA-Chemistry Research Centre of Algarve, Department of Chemistry and Pharmacy, Faculty of Science and Technology, University of Algarve, Faro, Portugal

Publication History

  1. Published Online: 30 NOV 2013
  2. Published Print: 27 NOV 2013

ISBN Information

Print ISBN: 9781118137093

Online ISBN: 9781118865606

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Keywords:

  • ultrasound;
  • thermosonication;
  • manosonication;
  • manothermosonication;
  • food quality;
  • safety

Summary

This chapter contains sections titled:

  • Introduction

  • Equipment Design

  • Ultrasound Application for Improving Processing Efficiency

  • Food Preservation Applications

  • Ultrasound Effects on Food Quality Attributes

  • Conclusions