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Ultrasound and its application in the food industry.

Prakash, M. N. K. and Ramana, K. V. R. (2003) Ultrasound and its application in the food industry. Journal of Food Science and Technology, 40 (6). pp. 563-570.

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Abstract

The potential applications of ultrasound in the food industry are discussed. The applications of ultrasound in the food industry are of two different types: low intensity and high intensity applications. The physical or chemical properties of food materials are not altered once the ultrasound wave is removed in low intensity applications, as the power levels used are low (1 Wcm2). Using high intensity ultrasound where the power levels used are so high (between 10 and 1000 Wcm2) that changes the properties of a food material, often . permanently. The applications of ultrasound include fruit and vegetable testing, determination of the composition of dairy products, temperature, phase changes, extraneous matter detection, measurement of flow rate, determination of composition, gelation, thickness measurement, determination of creaming and sedimentation profiles, particle size measurement, information of molecules in solution, ultrasonic imaging, diffusion, compression and rarefaction, cavitation, oxidation and reduction, hydrogenation of oils, turbulence, modification of crystallization, ageing of alcohol, coalescence of particles, modification of meat, destruction of microorganisms, structural effects, enzyme inhibition, extraction of proteins and enzymes, and heating and cleaning of surfaces. Ultrasonic applications at microwave frequencies are also highlighted.

Item Type: Article
Uncontrolled Keywords: Ultrasound, Frequency, Attenuation, Velocity, Impedance, Intensity
Subjects: 600 Technology > 08 Food technology
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 06:35
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.com/id/eprint/6148

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