Ultrasound: Advances In Food Processing And Preservation by Daniela Bermudez-aguirreUltrasound: Advances In Food Processing And Preservation by Daniela Bermudez-aguirre

Ultrasound: Advances In Food Processing And Preservation

byDaniela Bermudez-aguirre

Paperback | August 10, 2017

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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.

  • 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
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 hig...
Title:Ultrasound: Advances In Food Processing And PreservationFormat:PaperbackDimensions:556 pages, 8.75 × 6.35 × 0.68 inPublished:August 10, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128045817

ISBN - 13:9780128045817


Table of Contents

1. 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