Ultrasonic recovery and modification of food ingredients

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Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/157558

Title: Ultrasonic recovery and modification of food ingredients
Author(s): Vilkhu, Kamaljit; Manasseh, Richard; Mawson, Raymond; Ashokkumar, Muthupandian
Abstract: 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
Source: 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: 2011
Keyword(s): Bubbles; Fluid; Food ingredients; Ultrasounds
Publisher: Springer
ISBN: 9781441974716, 1441974717
Publisher URL: http://dx.doi.org/10.1007/978-1-4419-7472-3_13
Peer reviewed