Application of Ultrasound
Abstract
This chapter contains a review of the most recent uses of power ultrasound in the food industry. The potential use of this novel technology to produce permanent changes in the material is discussed with respect to liquid systems (by the production of intense cavitation) and gases (by the generation of high-intensity acoustic fields). Mechanical, chemical and biochemical effects produced by the propagation of high-intensity ultrasonic waves through the medium are detailed, as is the inactivation of microorganisms and enzymes for food preservation or decontamination. The increasing ...
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