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Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/157558
- Ultrasonic recovery and modification of food ingredients
- Vilkhu, Kamaljit; Manasseh, Richard; Mawson, Raymond; Ashokkumar, Muthupandian
- There are two general classes of effects that sound, and ultrasound in particular, can have on a fluid. First, very significant modifications to the nature of food and food ingredients can be due to the phenomena of bubble acoustics and cavitation. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microscopic scale; furthermore, the sound can cause particles in the fluid to move relative to the fluid. These streaming phenomena can redistribute materials within food and food ingredients at both microscopic and macroscopic scales.
- Publication type
- Book chapter
- Research centre
- Swinburne University of Technology. Faculty of Engineering and Industrial Sciences
- Food engineering series: ultrasound technologies for food and bioprocessing / Hao Feng, Gustavo Barbosa-Canovas and Jochen Weiss (eds.), chapter 13, pp. 345-368
- Publication year
- Bubbles; Fluid; Food ingredients; Ultrasounds
- 9781441974716, 1441974717
- Publisher URL
- Copyright © Springer Science+Business Media, LLC 2011.
- Peer reviewed