Part I: Fundamentals of ultrasound This part will cover 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. Part
II: Low intensity ultrasound applications Low intensity ultrasound
applications have been used for non-destructive food analysis as
well as for process monitoring. Ultrasonic techniques, based on
velocity, attenuation or frequency spectrum analysis, may be
considered as rapid, simple, portable and suitable for on-line
measurements. Although industrial applications of low-intensity
ultrasound, such as meat carcass evaluation, have been used in the
food industry for decades, this section will cover the most novel
applications, which could be considered as highly relevant for
future application in the food industry. Chapters addressing this
issue will be divided into three subsections: (1) food control, (2)
process monitoring, (3) new trends. Part III: High intensity
ultrasound applications High intensity ultrasound application
constitutes a way to intensify many food processes. However, the
efficient generation and application of ultrasound is essential to
achieving a successful effect. This part of the book will begin
with a chapter dealing with the importance of the design of
efficient ultrasonic application systems. The medium is essential
to achieve efficient transmission, and for that reason the
particular challenges of applying ultrasound in different media
will be addressed. The next part of this section constitutes an
up-to-date vision of the use of high intensity ultrasound in food
processes. The chapters will be divided into four sections,
according to the medium in which the ultrasound vibration is
transmitted from the transducers to the product being treated.
Thus, solid, liquid, supercritical and gas media have been used for
ultrasound propagation. Previous books addressing ultrasonic
applications in food processing have been based on the process
itself, so chapters have been divided in mass and heat transport,
microbial inactivation, etc. This new book will propose a
revolutionary overview of ultrasonic applications based on (in the
authors opinion) the most relevant factor affecting the efficiency
of ultrasound applications: the medium in which ultrasound is
propagated. Depending on the medium, ultrasonic phenomena can be
completely different, but it also affects the complexity of the
ultrasonic generation, propagation and application. In addition,
the effect of high intensity ultrasound on major components of
food, such as proteins, carbohydrates and lipids will be also
covered, since this type of information has not been deeply studied
in previous books. Other aspects related to the challenges of food
industry to incorporate ultrasound devices will be also considered.
This point is also very important since, in the last few years,
researchers have made huge efforts to integrate fully automated and
efficient ultrasound systems to the food production lines but, in
some cases, it was not satisfactory. In this sense, it is necessary
to identify and review the main related problems to efficiently
produce and transmit ultrasound, scale-up, reduce cost, save energy
and guarantee the production of safe, healthy and high added value
foods.
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