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Ultrasound: Advances in Food Processing and Preservation
1st Edition
Editors:
Daniela Bermudez-Aguirre
eBook ISBN: 9780128046142
Paperback ISBN: 9780128045817
Imprint: Academic Press
Published Date: 10th August 2017
Page Count: 556
Description
Ultrasound is an emerging technology that has been widely explored in food
science and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
Key Features
- Provides a clear and comprehensive panorama of ultrasound technology
- Contains updated research behind this technology
- Brings the current tested product and future uses
- Explores potential future use within the food industry
Readership
Researches on Food Science/Food engineering, people from Industry looking for innovative technologies to process Food
Table of Contents
- Engineering Principles of Ultrasound Technology
2. Advances in Thermo- and Manothermosonication
for Microbial Inactivation
3. Hurdle Technology Using Ultrasound for Food
Preservation
4. Advances in Thermosonication for the Inactivation of
Endogenous Enzymes in Foods
5. Sonochemistry of Foods
6.Dairy Products Processed With Ultrasound
7. Ultrasound Processing of Fruit and Vegetable Juices
8. Fresh Produce Treated by Power Ultrasound
9. Ultrasound Processing and Food Quality
10. Physical Properties of Sonicated Products:
A New Era for Novel Ingredients
11. Removal of Allergens in Some Food Products
Using Ultrasound
12. Food Freezing Assisted With Ultrasound
13. Encapsulation of Bioactive Compounds Using
Ultrasonic Technology
14. Extraction Processes Assisted by Ultrasound
15. Other Mass Transfer Unit Operations Enhanced
by Ultrasound
16. Treatment of Food Industry Wastewater With
Ultrasound: A Big Opportunity for the Technology
17. From Research to Production: Overcoming
Scale-Up Limitations of Ultrasonic Processing
18. Multiphysics Simulation During Ultrasound
Food Processing
19. Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View
20. Laws and Regulations for Novel Food Processing Technologies
Details
- No. of pages:
- 556
- Language:
- English
- Copyright:
- © Academic Press 2017
- Published:
- 10th August 2017
- Imprint:
- Academic Press
- eBook ISBN:
- 9780128046142
- Paperback ISBN:
- 9780128045817
About the Editor
Daniela Bermudez-Aguirre
Daniela Bermudez-Aguirre received her Ph.D. in Engineering Science with focus in Food Engineering at Washington State University (WSU) in 2008. She worked at the same university as Postdoctoral Research Associate and she was involved in the development of several nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma and ozone. She also has experience working on thermal processing with multi-stirred mode retort. Her research at WSU included some projects funded by the Department of Defense (DoD) to improve the overall quality of military rations without compromising the food safety. Afterwards, Dr. Bermudez-Aguirre worked as a Senior Research Scientist for Lockheed Martin, a contractor of NASA. During her work at NASA Johnson Space Center, she developed functional space foods for the American Space Program and for long-duration space missions such as Mars. At the same time, she tested some novel technologies to disinfect and ensure the microbial quality of the vegetables grown and consumed in-orbit by the astronauts. She is author of more than 60 peer-review publications in international journals, edited books and conference proceedings. She previously edited a book in Food Engineering and she is currently reviewer of more than 45 high-impact journals in food science and technology. Her research interests include the use of novel technologies for product development and food safety.
Affiliations and Expertise
Consulting, USA
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