Industrial applications of high power ultrasonics in the food, beverage and wine industry
D. Bates, Cavitus Pty Ltd, Australia
A. Patist, Cargill Inc., USA
Since the late 1990s, high power ultrasound has become an alternative food processing technology applicable to large-scale commercial applications for emulsification, homogenization, mass transfer, enhanced heat transfer, anti-fouling, extraction, crystallization, de-aeration, fermentation, enhanced food functionality, de-foaming, inactivation of enzymes, particle size reduction, extrusion, and both temporary and permanent viscosity alterations. This can be attributed to significant improvements in equipment design and efficiency, as well as in the application of ...