Ultrasound Technology in Dairy Processing

This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power...

Full description

Saved in:
Bibliographic Details
Main Author: Chandrapala, Jayani (Author)
Format: Electronic eBook
Language:English
Published: Cham : Springer International Publishing, 2018.
Edition:1st ed. 2018.
Series:Ultrasound and Sonochemistry,
Subjects:
Physical chemistry.
Food-Biotechnology.
Chemical engineering.
Green chemistry.
ISBN:9783319934822
ISSN:2511-123X
Online Access: Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Table of Contents:
  • Introduction - High intensity ultrasound
  • Use of ultrasound on dairy application
  • Emulsification
  • Homogenization
  • Crystallization
  • Filtration
  • Microbial Inactivation
  • Functionality modifications
  • Fat separation
  • Large scale operations
  • Future trends.

Similar Items