{"product_id":"ultrasound-in-food-processing-9781118964187","title":"Ultrasound in Food Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePart I: Fundamentals of ultrasound \u003cbr\u003eThis part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown.\u003c\/p\u003e \u003cp\u003ePart II: Low intensity ultrasound applications\u003cbr\u003eLow intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAbout the IFST Advances in Food Science Book Series xvi\u003c\/p\u003e \u003cp\u003eList of Contributors xvii\u003c\/p\u003e \u003cp\u003ePreface xx\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Fundamentals of Ultrasound 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Basic Principles of Ultrasound 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJuan A. Gallego‐Juárez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 4\u003c\/p\u003e \u003cp\u003e1.2 Generation and Detection of Ultrasonic Waves: Basic Transducer Types 5\u003c\/p\u003e \u003cp\u003e1.3 Basic Principles of Ultrasonic Wave Propagation 12\u003c\/p\u003e \u003cp\u003e1.4 Basic Principles of Ultrasound Applications 15\u003c\/p\u003e \u003cp\u003e1.4.1 Low‐intensity Applications 15\u003c\/p\u003e \u003cp\u003e1.4.2 High‐intensity Effects and Applications: Power Ultrasound 18\u003c\/p\u003e \u003cp\u003e1.5 Conclusions 23\u003c\/p\u003e \u003cp\u003eAcknowledgments 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Low‐intensity Ultrasound Applications 27\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 2.1 Food and Process Control 29\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Ultrasonic Particle Sizing in Emulsions 30\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM.J. Holmes and M.J.W. Povey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 30\u003c\/p\u003e \u003cp\u003e2.2 Definitions: Emulsions and Ultrasound 32\u003c\/p\u003e \u003cp\u003e2.3 Theoretical Models of Ultrasound Propagation in Emulsions 35\u003c\/p\u003e \u003cp\u003e2.4 Diffraction and Scattering 41\u003c\/p\u003e \u003cp\u003e2.5 Multiple Scattering 44\u003c\/p\u003e \u003cp\u003e2.6 Mode Conversions 46\u003c\/p\u003e \u003cp\u003e2.7 Perturbation Solutions 49\u003c\/p\u003e \u003cp\u003e2.8 Two‐particle Models 53\u003c\/p\u003e \u003cp\u003e2.9 Practical Particle Sizing Techniques 55\u003c\/p\u003e \u003cp\u003e2.10 Conclusion 60\u003c\/p\u003e \u003cp\u003eAcknowledgements 60\u003c\/p\u003e \u003cp\u003eReferences 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Ultrasonic Applications in Bakery Products 65\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJ. Salazar, J.A. Chávez, A. Turó, and M.J. Garcia‐Hernández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 65\u003c\/p\u003e \u003cp\u003e3.2 Ultrasonic Properties of Materials 67\u003c\/p\u003e \u003cp\u003e3.2.1 Ultrasonic Velocity 68\u003c\/p\u003e \u003cp\u003e3.2.2 Attenuation 69\u003c\/p\u003e \u003cp\u003e3.2.3 Acoustic Impedance 69\u003c\/p\u003e \u003cp\u003e3.3 Experimental Set‐up for Ultrasonic Measurements 70\u003c\/p\u003e \u003cp\u003e3.3.1 Bread Dough 70\u003c\/p\u003e \u003cp\u003e3.3.2 Cake Batter 71\u003c\/p\u003e \u003cp\u003e3.4 Experimental Results and Discussion 71\u003c\/p\u003e \u003cp\u003e3.4.1 Wheat Dough 72\u003c\/p\u003e \u003cp\u003e3.4.2 Rice Dough 78\u003c\/p\u003e \u003cp\u003e3.4.3 Cake Batter 81\u003c\/p\u003e \u003cp\u003e3.5 Discussion and Conclusion 82\u003c\/p\u003e \u003cp\u003eReferences 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Characterization of Pork Meat Products using Ultrasound 86\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJ.V. Garcia‐Pérez, M. De Prados, and J. Benedito\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 86\u003c\/p\u003e \u003cp\u003e4.2 Ultrasonic Measurements: Devices and Parameters 89\u003c\/p\u003e \u003cp\u003e4.3 Assessment of Fat Properties 91\u003c\/p\u003e \u003cp\u003e4.3.1 Influence of Temperature on Ultrasonic Velocity 91\u003c\/p\u003e \u003cp\u003e4.3.2 Classification of Meat Products by means of their Fat Melting\/ Crystallization Behavior 92\u003c\/p\u003e \u003cp\u003e4.3.3 Monitoring of Fat Melting\/Crystallization 97\u003c\/p\u003e \u003cp\u003e4.4 Composition Assessment 101\u003c\/p\u003e \u003cp\u003e4.5 Textural Properties 104\u003c\/p\u003e \u003cp\u003e4.6 New Trends 108\u003c\/p\u003e \u003cp\u003eAcknowledgements 110\u003c\/p\u003e \u003cp\u003eReferences 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 The Application of Ultrasonics for Oil Characterization 115\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eP. Kiełczyński\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 116\u003c\/p\u003e \u003cp\u003e5.1.1 Classical Methods for the Investigation of Physicochemical Parameters of Oils and Liquid Foodstuffs 117\u003c\/p\u003e \u003cp\u003e5.1.2 Ultrasonic Methods 117\u003c\/p\u003e \u003cp\u003e5.1.3 High‐pressure Physicochemical Properties of Oils 120\u003c\/p\u003e \u003cp\u003e5.2 Physicochemical Parameters of Liquids (Oils) that can be Evaluated by means of Ultrasonic Methods 121\u003c\/p\u003e \u003cp\u003e5.2.1 Ultrasonic Wave Velocity and Density Measurement 121\u003c\/p\u003e \u003cp\u003e5.2.2 Measurement of Sound Velocity, Density, and Liquid Viscosity 124\u003c\/p\u003e \u003cp\u003e5.3 Ultrasonic Measurements 125\u003c\/p\u003e \u003cp\u003e5.3.1 Sound Velocity 125\u003c\/p\u003e \u003cp\u003e5.3.2 Viscosity 128\u003c\/p\u003e \u003cp\u003e5.3.3 Attenuation 129\u003c\/p\u003e \u003cp\u003e5.4 Measurements of Selected Physicochemical Parameters of Oils at Elevated Pressures and Various Values of Temperature 130\u003c\/p\u003e \u003cp\u003e5.4.1 Sound Velocity 131\u003c\/p\u003e \u003cp\u003e5.4.2 Density 131\u003c\/p\u003e \u003cp\u003e5.4.3 Numerical Approximation of Density and Sound Velocity 131\u003c\/p\u003e \u003cp\u003e5.4.4 Adiabatic Compressibility 132\u003c\/p\u003e \u003cp\u003e5.4.5 Isothermal Compressibility 133\u003c\/p\u003e \u003cp\u003e5.4.6 Isobaric Thermal Expansion Coefficient 134\u003c\/p\u003e \u003cp\u003e5.4.7 Specific Heat Capacity 134\u003c\/p\u003e \u003cp\u003e5.4.8 Surface Tension 134\u003c\/p\u003e \u003cp\u003e5.4.9 Investigation of High‐pressure Phase Transitions in Oils by Ultrasonic Methods 135\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 138\u003c\/p\u003e \u003cp\u003eList of Symbols 139\u003c\/p\u003e \u003cp\u003eReferences 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Bioprocess Monitoring using Low‐intensity Ultrasound: Measuring Transformations in Liquid Compositions 146\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eL. Elvira, P. Resa, P. Castro, S. Kant Shukla, C. Sierra, C. Aparicio, \u003c\/i\u003eC. Durán, and F. Montero de Espinosa\u003c\/p\u003e \u003cp\u003e6.1 Introduction 147\u003c\/p\u003e \u003cp\u003e6.2 Physical Models for Bioprocess‐related Media 149\u003c\/p\u003e \u003cp\u003e6.2.1 Modelling the Medium 149\u003c\/p\u003e \u003cp\u003e6.2.2 Modelling the Bioprocess: Obtaining Information about the Medium Composition 154\u003c\/p\u003e \u003cp\u003e6.3 Ultrasonic Measurement Techniques for Bioprocess Monitoring and Instrumentation 156\u003c\/p\u003e \u003cp\u003e6.3.1 Measurement Based on Pulsed‐wave Techniques 156\u003c\/p\u003e \u003cp\u003e6.3.2 Measurement Based on Resonance Techniques 158\u003c\/p\u003e \u003cp\u003e6.3.3 Control of External Conditions: Temperature and Pressure 161\u003c\/p\u003e \u003cp\u003e6.4 Applications of Ultrasonic Technologies to Bioprocess Monitoring 161\u003c\/p\u003e \u003cp\u003e6.4.1 Enzymatic Processes 161\u003c\/p\u003e \u003cp\u003e6.4.2 Fermentative Processes 165\u003c\/p\u003e \u003cp\u003e6.4.3 Microbial Growth 168\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 2.2 New Trends in Ultrasonic Non‐destructive Testing 175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Air‐coupled Ultrasonic Transducers 176\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eT.E. Gomez Alvarez‐Arenas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 177\u003c\/p\u003e \u003cp\u003e7.1.1 Low‐frequency (\u0026lt;60 kHz), High‐power Transducers 177\u003c\/p\u003e \u003cp\u003e7.1.2 Low to Medium Frequency (\u0026lt;120 kHz), Relatively Low‐power Transducers 177\u003c\/p\u003e \u003cp\u003e7.1.3 High‐frequency (\u0026gt;100 kHz), Relatively Low‐power Transducers 178\u003c\/p\u003e \u003cp\u003e7.2 High‐frequency Transduction Technologies 178\u003c\/p\u003e \u003cp\u003e7.2.1 Capacitive Transducers 179\u003c\/p\u003e \u003cp\u003e7.2.2 Piezoelectric Transducers 179\u003c\/p\u003e \u003cp\u003e7.2.3 Ferroelectret Polymer Film Transducers 182\u003c\/p\u003e \u003cp\u003e7.3 Uses and Applications of High‐frequency (\u0026gt;100 kHz) Ultrasonic Air‐coupled Transducers 183\u003c\/p\u003e \u003cp\u003e7.4 Design Criteria for High‐frequency Air‐coupled Transducers 187\u003c\/p\u003e \u003cp\u003e7.4.1 Requirements Imposed by the Sample Insertion Loss 187\u003c\/p\u003e \u003cp\u003e7.4.2 Main Design Parameters 191\u003c\/p\u003e \u003cp\u003e7.5 Design of Wideband and High‐frequency (\u0026gt;100 kHz) Air‐coupled Piezoelectric Transducers 196\u003c\/p\u003e \u003cp\u003e7.5.1 Materials Selection 196\u003c\/p\u003e \u003cp\u003e7.5.2 The Ideal Piezoelectric Air‐coupled Transducer 200\u003c\/p\u003e \u003cp\u003e7.5.3 The Realistic Piezoelectric Air‐coupled Transducer 201\u003c\/p\u003e \u003cp\u003e7.5.4 Why can Piezoelectric Transducers not be Designed Following the Optimum Design? 206\u003c\/p\u003e \u003cp\u003e7.5.5 Realistic Alternatives for the Design of Air‐coupled Piezoelectric Transducers 207\u003c\/p\u003e \u003cp\u003e7.5.6 Optimization under Realistic Constraints: The ML Detuning Technique 209\u003c\/p\u003e \u003cp\u003e7.6 High‐frequency and Wideband Piezoelectric Transducers: Realizations in the Frequency Range 0.20–2.0 MHz 213\u003c\/p\u003e \u003cp\u003e7.7 Focusing Techniques 216\u003c\/p\u003e \u003cp\u003e7.7.1 Geometrically Focused Transducer Aperture 217\u003c\/p\u003e \u003cp\u003e7.7.2 Fresnel Zone Plates 217\u003c\/p\u003e \u003cp\u003e7.7.3 Off‐axis Parabolic Mirror 218\u003c\/p\u003e \u003cp\u003eReferences 218\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Acoustic Microscopy 229\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eN.J. Watson, M.J.W. Povey, and N.G. Parker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 230\u003c\/p\u003e \u003cp\u003e8.2 Acoustic Microscope Theory 231\u003c\/p\u003e \u003cp\u003e8.3 Acoustic Contrast 232\u003c\/p\u003e \u003cp\u003e8.4 Focusing 233\u003c\/p\u003e \u003cp\u003e8.5 Spatial Resolution 235\u003c\/p\u003e \u003cp\u003e8.6 Temperature Effects 237\u003c\/p\u003e \u003cp\u003e8.7 Generation of an Acoustic Image 238\u003c\/p\u003e \u003cp\u003e8.8 Components and Operation of an Acoustic Microscope 238\u003c\/p\u003e \u003cp\u003e8.8.1 Transducer 238\u003c\/p\u003e \u003cp\u003e8.8.2 Sample Unit 242\u003c\/p\u003e \u003cp\u003e8.8.3 Positioning System 244\u003c\/p\u003e \u003cp\u003e8.8.4 Pulser and Receiver 244\u003c\/p\u003e \u003cp\u003e8.8.5 Control Software 244\u003c\/p\u003e \u003cp\u003e8.8.6 Sample Preparation and Operating Considerations 244\u003c\/p\u003e \u003cp\u003e8.9 Combination of Acoustic Microscopy with other Techniques 245\u003c\/p\u003e \u003cp\u003e8.10 Uses of Acoustic Microscopes in the Food Industry 245\u003c\/p\u003e \u003cp\u003e8.11 Future Trends for Acoustic Microscopes in the Food Industry 249\u003c\/p\u003e \u003cp\u003e8.11.1 Reduced Scanning Time 250\u003c\/p\u003e \u003cp\u003e8.11.2 Easier Sample Preparation 250\u003c\/p\u003e \u003cp\u003e8.11.3 Non‐immersion Operation 250\u003c\/p\u003e \u003cp\u003e8.11.4 Non‐contact Scanning 250\u003c\/p\u003e \u003cp\u003e8.12 Additional Resources 250\u003c\/p\u003e \u003cp\u003eAcknowledgements 250\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 High‐intensity Ultrasound Applications 255\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 3.1 Ultrasound Applications in Liquid Systems 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 The Use of Ultrasound for the Inactivation of Microorganisms and Enzymes 258\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCristina Arroyo and James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 259\u003c\/p\u003e \u003cp\u003e9.2 Microbial Inactivation by Ultrasound 259\u003c\/p\u003e \u003cp\u003e9.2.1 A Hint of History 259\u003c\/p\u003e \u003cp\u003e9.2.2 Mode of Action and Structural Studies 260\u003c\/p\u003e \u003cp\u003e9.2.3 Kinetics of Inactivation 264\u003c\/p\u003e \u003cp\u003e9.2.4 Factors Affecting the Lethal Effect of Ultrasound 264\u003c\/p\u003e \u003cp\u003e9.2.5 Ultrasound in Combination with other Hurdles 272\u003c\/p\u003e \u003cp\u003e9.3 Enzyme Inactivation by Ultrasound 272\u003c\/p\u003e \u003cp\u003e9.3.1 Alkaline Phosphatase (EC Number 3.1.3.1) 273\u003c\/p\u003e \u003cp\u003e9.3.2 Lactoperoxidase (EC Number 1.11.1.7) 274\u003c\/p\u003e \u003cp\u003e9.3.3 Lipase (EC number 3.1.1.3) 274\u003c\/p\u003e \u003cp\u003e9.3.4 Lipoxygenase (EC Number 1.13.11.12) 275\u003c\/p\u003e \u003cp\u003e9.3.5 Pectin Methylesterase (EC Number 3.1.1.11) 275\u003c\/p\u003e \u003cp\u003e9.3.6 Peroxidases (EC Number 1.11.1.7) 276\u003c\/p\u003e \u003cp\u003e9.3.7 Polyphenol Oxidases (EC Number 1.14.18.1) 277\u003c\/p\u003e \u003cp\u003e9.3.8 Proteases 277\u003c\/p\u003e \u003cp\u003e9.4 Conclusions and Future Trends 278\u003c\/p\u003e \u003cp\u003eReferences 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Ultrasonic Preparation of Food Emulsions 287\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eA. Shanmugam and M. Ashokkumar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 287\u003c\/p\u003e \u003cp\u003e10.2 Formation of Emulsions 288\u003c\/p\u003e \u003cp\u003e10.3 Conventional Emulsification Techniques 290\u003c\/p\u003e \u003cp\u003e10.4 Ultrasonic Emulsification 292\u003c\/p\u003e \u003cp\u003e10.5 Factors Affecting Sono‐emulsification 293\u003c\/p\u003e \u003cp\u003e10.5.1 Sonication Frequency 293\u003c\/p\u003e \u003cp\u003e10.5.2 Sonication Power 294\u003c\/p\u003e \u003cp\u003e10.5.3 Solution Temperature 295\u003c\/p\u003e \u003cp\u003e10.5.4 Sonication Time 295\u003c\/p\u003e \u003cp\u003e10.6 Role of Food Additives during Emulsification 295\u003c\/p\u003e \u003cp\u003e10.6.1 Emulsifiers 295\u003c\/p\u003e \u003cp\u003e10.6.2 Stabilizers 296\u003c\/p\u003e \u003cp\u003e10.7 Case Studies on Ultrasonic Emulsification 297\u003c\/p\u003e \u003cp\u003e10.8 Advantages of US over Other Emulsification Techniques 302\u003c\/p\u003e \u003cp\u003e10.9 Conclusions 306\u003c\/p\u003e \u003cp\u003eReferences 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Osmotic Dehydration and Blanching: Ultrasonic Pre‐treatments 311\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFabiano A.N. Fernandes and Sueli Rodrigues\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 312\u003c\/p\u003e \u003cp\u003e11.2 Fundamentals 312\u003c\/p\u003e \u003cp\u003e11.3 Tissue Structure 315\u003c\/p\u003e \u003cp\u003e11.4 Pre‐treatment Equipments 315\u003c\/p\u003e \u003cp\u003e11.5 Mass Balances 315\u003c\/p\u003e \u003cp\u003e11.5.1 Fick’s Law 315\u003c\/p\u003e \u003cp\u003e11.5.2 Mass Transfer Model 317\u003c\/p\u003e \u003cp\u003e11.5.3 Correlations 318\u003c\/p\u003e \u003cp\u003e11.5.4 Water Loss and Sugar Gain 318\u003c\/p\u003e \u003cp\u003e11.6 Osmotic Solutes 319\u003c\/p\u003e \u003cp\u003e11.6.1 Binary Solutions 319\u003c\/p\u003e \u003cp\u003e11.6.2 Ternary Solutions 320\u003c\/p\u003e \u003cp\u003e11.7 Operating Conditions 320\u003c\/p\u003e \u003cp\u003e11.7.1 Ultrasound Frequency 320\u003c\/p\u003e \u003cp\u003e11.7.2 Osmotic Solution Concentration 321\u003c\/p\u003e \u003cp\u003e11.7.3 Temperature 321\u003c\/p\u003e \u003cp\u003e11.7.4 Immersion Time 321\u003c\/p\u003e \u003cp\u003e11.8 Preservation 321\u003c\/p\u003e \u003cp\u003e11.9 Quality Aspects 322\u003c\/p\u003e \u003cp\u003e11.9.1 Vitamin C Content 322\u003c\/p\u003e \u003cp\u003e11.9.2 Phenolics and Carotenoid Content 323\u003c\/p\u003e \u003cp\u003e11.9.3 Sensory Evaluation 323\u003c\/p\u003e \u003cp\u003e11.9.4 Color 323\u003c\/p\u003e \u003cp\u003e11.9.5 Mechanical Behavior 324\u003c\/p\u003e \u003cp\u003eReferences 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Ultrasonically Assisted Extraction in Food Processing and the Challenges of Integrating Ultrasound into the Food Industry 329\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eT.J. Mason and M. Vinatoru\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 General Introduction 330\u003c\/p\u003e \u003cp\u003e12.2 Extraction Methods for Food Technology 331\u003c\/p\u003e \u003cp\u003e12.2.1 Conventional Methods 331\u003c\/p\u003e \u003cp\u003e12.2.2 Non‐conventional Methods 331\u003c\/p\u003e \u003cp\u003e12.2.3 Ultrasonically Assisted Extraction 332\u003c\/p\u003e \u003cp\u003e12.2.4 Conclusions 341\u003c\/p\u003e \u003cp\u003e12.3 The Challenges of Integrating Ultrasound in the Food Industry 341\u003c\/p\u003e \u003cp\u003e12.3.1 The Scale‐up of Liquid Processing 343\u003c\/p\u003e \u003cp\u003e12.4 Concluding Remarks 349\u003c\/p\u003e \u003cp\u003eReferences 350\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 3.2 Ultrasound Applications in Gas and Supercritical Fluids Systems 354\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Ultrasonic Levitation Technologies 355\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eK. Nakamura\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 355\u003c\/p\u003e \u003cp\u003e13.2 Near‐field Acoustic Levitation of a Planer Object 356\u003c\/p\u003e \u003cp\u003e13.2.1 Overview of Near‐field Acoustic Levitation 356\u003c\/p\u003e \u003cp\u003e13.2.2 Model of Levitation 357\u003c\/p\u003e \u003cp\u003e13.2.3 Levitation of Large Plate 359\u003c\/p\u003e \u003cp\u003e13.3 Non‐contact Transport of a Glass Plate 360\u003c\/p\u003e \u003cp\u003e13.3.1 Combination with a Motorized Stage 360\u003c\/p\u003e \u003cp\u003e13.3.2 Horizontal Force 360\u003c\/p\u003e \u003cp\u003e13.3.3 Non‐contact Transport Utilizing Traveling Wave Vibrations 361\u003c\/p\u003e \u003cp\u003e13.3.4 Large‐scale Transporter 363\u003c\/p\u003e \u003cp\u003e13.4 Levitation of Droplets in Standing Wave Field in Air 364\u003c\/p\u003e \u003cp\u003e13.5 Non‐contact Manipulation of a Small Particle or Droplet in Air 366\u003c\/p\u003e \u003cp\u003e13.5.1 High‐speed Transport of Particle\/Droplet 366\u003c\/p\u003e \u003cp\u003e13.5.2 Step‐by‐step Transport 367\u003c\/p\u003e \u003cp\u003e13.5.3 Contactless Mixing of Two Droplets 368\u003c\/p\u003e \u003cp\u003e13.6 Summary 369\u003c\/p\u003e \u003cp\u003eReferences 369\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Ultrasonically Assisted Drying 371\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJ.A. Cárcel, J.V. Garcia‐Pérez, E. Riera, C. Rosselló, and A. Mulet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 372\u003c\/p\u003e \u003cp\u003e14.2 Why Ultrasound can Intensify Drying Processes 373\u003c\/p\u003e \u003cp\u003e14.3 Application of Ultrasound in Gas Media 373\u003c\/p\u003e \u003cp\u003e14.4 Influence of Process Variables on the Ultrasonically Assisted Drying Rate 375\u003c\/p\u003e \u003cp\u003e14.4.1 Drying Temperature 375\u003c\/p\u003e \u003cp\u003e14.4.2 Air Velocity 376\u003c\/p\u003e \u003cp\u003e14.4.3 Applied Ultrasonic Power 377\u003c\/p\u003e \u003cp\u003e14.4.4 Product Structure 378\u003c\/p\u003e \u003cp\u003e14.5 Influence of Ultrasound Application on the Quality of Dried Products 380\u003c\/p\u003e \u003cp\u003e14.5.1 Microstructure 380\u003c\/p\u003e \u003cp\u003e14.5.2 Physical Properties of Dried Materials 383\u003c\/p\u003e \u003cp\u003e14.5.3 Chemical Composition 384\u003c\/p\u003e \u003cp\u003e14.6 Main Conclusions and Research Trends 388\u003c\/p\u003e \u003cp\u003eAcknowledgements 388\u003c\/p\u003e \u003cp\u003eReferences 388\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Microbial and Enzyme Inactivation by Ultrasound‐assisted Supercritical Fluids 392\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eC. Ortuño and J. Benedito\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 393\u003c\/p\u003e \u003cp\u003e15.2 Microbial and Enzyme Inactivation by High‐power Ultrasound 393\u003c\/p\u003e \u003cp\u003e15.3 Microbial and Enzyme Inactivation by Supercritical Carbon Dioxide 394\u003c\/p\u003e \u003cp\u003e15.3.1 Microbial Inactivation Mechanisms by SC‐CO2 394\u003c\/p\u003e \u003cp\u003e15.3.2 Factors Affecting SC‐CO2 Microbial Inactivation 396\u003c\/p\u003e \u003cp\u003e15.3.3 Mechanisms and Factors in the SC‐CO2 Enzyme Inactivation 399\u003c\/p\u003e \u003cp\u003e15.4 Combination of HPU and SC‐CO2 for Microbial\/Enzyme Inactivation 400\u003c\/p\u003e \u003cp\u003e15.4.1 Synergistic Effect of HPU in the SC‐CO2 Inactivation Process 400\u003c\/p\u003e \u003cp\u003e15.4.2 Effect of Temperature, Pressure, and Culture Media on SC‐CO2+HPU Treatments 402\u003c\/p\u003e \u003cp\u003e15.4.4 Effect of the Type of Microorganism\/Enzyme 411\u003c\/p\u003e \u003cp\u003e15.5 Conclusions 412\u003c\/p\u003e \u003cp\u003e15.6 Recommendations 412\u003c\/p\u003e \u003cp\u003eAcknowledgements 413\u003c\/p\u003e \u003cp\u003eReferences 413\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 3.3 Effect of Ultrasound on Food Constituents 417\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Impact of High‐intensity Ultrasound on Protein Structure and Functionality during Food Processing 418\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM. Corzo‐Martínez, M. Villamiel, and F. Javier Moreno\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 418\u003c\/p\u003e \u003cp\u003e16.2 Effect of High‐intensity Ultrasound on Protein Structure and the Physicochemical Properties of Food Proteins 420\u003c\/p\u003e \u003cp\u003e16.3 Effect of High‐intensity Ultrasound on the Technological Properties of Food Proteins 423\u003c\/p\u003e \u003cp\u003e16.4 Effect of High‐intensity Ultrasound on Protein Glycation by the Maillard Reaction 426\u003c\/p\u003e \u003cp\u003e16.5 Effect of High‐intensity Ultrasound on the Biological Properties of Food Proteins 428\u003c\/p\u003e \u003cp\u003e16.6 Conclusions and Future Trends 430\u003c\/p\u003e \u003cp\u003eAcknowledgements 431\u003c\/p\u003e \u003cp\u003eReferences 431\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Ultrasound Effects on Processes and Reactions Involving Carbohydrates 437\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eA.C. Soria, M. Villamiel, and A. Montilla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 438\u003c\/p\u003e \u003cp\u003e17.2 Sonophysical Effects 439\u003c\/p\u003e \u003cp\u003e17.2.1 Depolymerization 439\u003c\/p\u003e \u003cp\u003e17.2.2 Effects of Ultrasound on Functional Properties of Carbohydrates 441\u003c\/p\u003e \u003cp\u003e17.2.3 Use of Ultrasound in Carbohydrate Chemistry 443\u003c\/p\u003e \u003cp\u003e17.2.4 Crystallization 444\u003c\/p\u003e \u003cp\u003e17.3 Sonochemical Effects on Carbohydrate Depolymerization 446\u003c\/p\u003e \u003cp\u003e17.4 Effects of Ultrasound on Biotechnological Processes 448\u003c\/p\u003e \u003cp\u003e17.4.1 Depolymerization 449\u003c\/p\u003e \u003cp\u003e17.4.2 Other Bioprocesses 453\u003c\/p\u003e \u003cp\u003e17.5 Conclusions and Future Trends 457\u003c\/p\u003e \u003cp\u003eAcknowledgements 458\u003c\/p\u003e \u003cp\u003eReferences 458\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Effect of Ultrasound on the Physicochemical Properties of Lipids 464\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eS. Martini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 464\u003c\/p\u003e \u003cp\u003e18.2 Background 465\u003c\/p\u003e \u003cp\u003e18.2.1 Definition of Ultrasound 465\u003c\/p\u003e \u003cp\u003e18.2.2 Mechanism of Action of HIU 466\u003c\/p\u003e \u003cp\u003e18.3 Modifying the Physical Properties of Lipids with HIU 467\u003c\/p\u003e \u003cp\u003e18.3.1 Effect on the Induction Times of Crystallization 468\u003c\/p\u003e \u003cp\u003e18.3.2 Effect on Microstructure 468\u003c\/p\u003e \u003cp\u003e18.3.3 Effect on Solid Fat Content 472\u003c\/p\u003e \u003cp\u003e18.3.4 Effect on Texture and Viscoelasticity 474\u003c\/p\u003e \u003cp\u003e18.3.5 Effect on Melting Profile 475\u003c\/p\u003e \u003cp\u003e18.3.6 Effect on Polymorphism 476\u003c\/p\u003e \u003cp\u003e18.3.7 Effect on Phase Separation 477\u003c\/p\u003e \u003cp\u003e18.3.8 Combination with Other Process Variables 477\u003c\/p\u003e \u003cp\u003e18.3.9 Effect on Oxidation 478\u003c\/p\u003e \u003cp\u003e18.3.10 Use of HIU in a Flow Cell 480\u003c\/p\u003e \u003cp\u003e18.4 Concluding Remarks and Future Research 480\u003c\/p\u003e \u003cp\u003eAcknowledgments 482\u003c\/p\u003e \u003cp\u003eReferences 482\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Effect of Ultrasound on Anthocyanins 485\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJ.A. Moses, G. Rajauria, and B.K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 485\u003c\/p\u003e \u003cp\u003e19.2 Anthocyanins: Chemistry and Sources 489\u003c\/p\u003e \u003cp\u003e19.3 Degradation of Anthocyanins 490\u003c\/p\u003e \u003cp\u003e19.4 Ultrasound‐assisted Extraction and Processing of Anthocyanins 491\u003c\/p\u003e \u003cp\u003e19.5 Effect of Sonication on Anthocyanins 492\u003c\/p\u003e \u003cp\u003e19.6 Mechanism of Anthocyanin Degradation 494\u003c\/p\u003e \u003cp\u003e19.7 Kinetics of Anthocyanin Degradation 496\u003c\/p\u003e \u003cp\u003e19.8 Conclusions 498\u003c\/p\u003e \u003cp\u003eReferences 499\u003c\/p\u003e \u003cp\u003eEpilogue 506\u003c\/p\u003e \u003cp\u003eIndex 508\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406957355351,"sku":"9781118964187","price":163.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118964187.jpg?v=1730497688","url":"https:\/\/bookcurl.com\/products\/ultrasound-in-food-processing-9781118964187","provider":"Book Curl","version":"1.0","type":"link"}