Titlebook: Ultrasound Technologies for Food and Bioprocessing; Hao Feng,Gustavo Barbosa-Canovas,Jochen Weiss Book 2011 Springer Science+Business Medi

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Manothermosonication for Microbial Inactivation,ent of current ultrasound generators some data indicate that the germ-killing efficacy of the process is relatively low under atmospheric pressure and room temperature. Therefore most investigators have tried to improve the efficacy of the process, either by increasing cavitation intensity or by des

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Ultrasonic Recovery and Modification of Food Ingredients,ature of food and food ingredients can be due to the phenomena of .. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microsc

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Ultrasound in Enzyme Activation and Inactivation,llapsing bubbles generate very high localized temperatures and pressure shockwaves along with micro-streaming that is associated with high shear forces. These effects can be used to accelerate the transport of substrates and reaction products to and from enzymes, and to enhance mass transfer in enzy