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Applications of Ultrasound in the Beverage Industry (Hardcover)
Loot Price: R3,426
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Applications of Ultrasound in the Beverage Industry (Hardcover)
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Ultrasound is regarded as an emerging and promising technology in
industrial food processing. In recent years, several applications
of ultrasound in relation to the production of beverages, mainly
wines and juices, have been assayed at a laboratory scale. To be
specific, ultrasound has been used for enhancing heat transfer,
detection of microbial contamination, reducing membrane fouling in
beverage clarification, inactivation of microorganisms, equipment
cleaning, process monitoring, assisted extraction, and accelerating
reactions within beverages. Many of its uses are still being
researched. With regard to the latter one, some researchers have
focused their attention on accelerating wine aging through
ultrasound in order to bring about the same effects as natural
ageing on wine in a very short period. Besides, since the beverage
industry produces a million tons of byproducts per year, which
represents a major disposal problem, ultrasound can be applied as
an innovating and green extraction technology to recover bioactive
compounds from fruit beverage-derived byproducts. This book
presents an overview of the current applications of ultrasound in
beverage industries. The most recent developments are discussed and
future prospects for research in this field are explored. Finally,
the mechanism of microbial disinfection, available ultrasound
reactor designs and guidelines for important operating parameters
are also discussed.
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