Ultrasound in Food Processing: Recent Advances

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. High–intensity ultrasound has found most of its applications for food processing, alone or in combination with other technologies aiming to the process intensification.

Ultrasound in Food Processing: Recent Advances presents the theory, fundaments 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 will be shown.
Low Intensity Ultrasound Applications presents the most novel applications which could be considered as highly relevant for future applications in the food industry. Chapters addressing this issue will be grouped into two subsections: food and process control and new trends.
High Intensity Ultrasound Applications addresses particular 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 those of 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 Editors
Mar Villamiel and Antonia Montilla, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CSIC–UAM), Spain
Jose Vicente Garcia–Perez, Juan Andrés Cárcel and Jose Benedito, Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de los Alimentos de los Alimentos, Universitat Politècnica de Valencia, Spain