This book addresses the future development of ultrasound in food
processing, covering both High Power (material altering) and Low
Power (non-destructive testing) applications. Leading work is
presented for a non-expert audience, so that people in industry and
academia can make informed decisions about future research and the
adoption of ultrasound techniques. It will be of particular
interest to food manufacturing personnel responsible for process
development, engineering and research. It will be invaluable for
scientists and technologists involved in active ultrasound research
and instrument manufacture.
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