دانلود کتاب اولتراسوند در پردازش غذا: پیشرفت های اخیر
Ultrasound in Food Processing: Recent Advances, 1ed
Ultrasound has emerged as one of the most promising green, low-cost and easy-to-implement on-line technologies, which can be used in different disciplines. Thus, low-intensity ultrasound is recognized as a useful non-destructive and non-invasive tool for food and process quality evaluation.
Ultrasound in Food Processing: Recent Advances presents the theory, principles and applications of ultrasound organized into three main sections:
Fundamentals of Ultrasound looks at 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 are covered.
Low-intensity Ultrasound Applications presents novel applications that could be relevant for future applications in the food industry. These chapters are grouped into two subsections: food and process control, and new trends.
High-intensity Ultrasound Applications addresses the challenges of applying ultrasound in different media. An up-to-date vision of the use of high-intensity ultrasound in food processes is presented, with chapters grouped into three subsections according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated, and the effect on food constituents.
This book is aimed at scientists and engineers in several areas, including physics, acoustics, chemistry, food engineering, food safety, food science and related disciplines. It is a valuable reference book for researchers, food industry professionals and students in these areas.
About the Author
About the Editors
Mar Villamiel and Antonia Montilla,Department of Bioactivity and Food Analysis, Institute of Food Science Research (CSIC-UAM), Spain
José V. García-Pérez, Juan A. Cárcel, and Jose BeneditoAnalysis and Simulation of Agrofood Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València, Valencia, Spain
۱ Basic Principles of Ultrasound
۲ Ultrasonic Particle Sizing in Emulsions
۳ Ultrasonic Applications in Bakery Products
۴ Characterization of Pork Meat Products using Ultrasound
۵ The Application of Ultrasonics for Oil Characterization
۶ Bioprocess Monitoring using Low‐intensity Ultrasound: Measuring Transformations in Liquid Compositions
۷ Air‐coupled Ultrasonic Transducers
۸ Acoustic Microscopy
۹ The Use of Ultrasound for the Inactivation of Microorganisms and Enzymes
۱۰ Ultrasonic Preparation of Food Emulsions
۱۱ Osmotic Dehydration and Blanching: Ultrasonic Pre‐treatments
۱۲ Ultrasonically Assisted Extraction in Food Processing and the Challenges of Integrating Ultrasound into the Food Industry
۱۳ Ultrasonic Levitation Technologies
۱۴ Ultrasonically Assisted Drying
۱۵ Microbial and Enzyme Inactivation by Ultrasound‐assisted Supercritical Fluids
۱۶ Impact of High‐intensity Ultrasound on Protein Structure and Functionality during Food Processing
۱۷ Ultrasound Effects on Processes and Reactions Involving Carbohydrates
۱۸ Effect of Ultrasound on the Physicochemical Properties of Lipids
۱۹ Effect of Ultrasound on Anthocyanins
لینک کوتاه : https://bookbaz.ir/?p=73859
نویسنده : Mar Villamiel , Jose V. Garcia-Perez
ناشر : Wiley-Blackwell; 1 edition
سال انتشار : 2017
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 544
(ISBN) شابک : 1118964187
قیمت کتاب درآمازون : $152.42
حجم فایل : 8 MB