Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.25.16 Scheme of the experimental setup for ultrasound-assisted supercritical fluid extraction (USFE). ... experimental process was on oil extraction from ground almonds (55% oil content, wet basis) of different particle sizes (3a4 and 9a10 mm ).
|Title||:||Ultrasound Technologies for Food and Bioprocessing|
|Author||:||Hao Feng, Gustavo V. Barbosa-Cánovas, Jochen Weiss|
|Publisher||:||Springer Science & Business Media - 2010-11-17|