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Power ultrasonics for food processing

T.J. Mason1; F. Chemat2; M. Ashokkumar3    1 Coventry University, Coventry, UK2 Université d'Avignon et des Pays du Vaucluse, Avignon, France3 University of Melbourne, Melbourne, VIC, Australia

Abstract

Power ultrasound generates a number of effects resulting from cavitation bubble collapse that are beneficial in food processing. Some of the most useful applications are ultrasonically assisted extraction, emulsification, viscosity changes, protein modification, crystallization, sterilization, drying, and the tenderization and marination of meat. All of these effects have been observed in the laboratory, but larger-scale equipment that allows many of these operations to be commercialized is now available. ...

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