Ultrasound Technologies for Food and Bioprocessing
Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities.
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Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board José Miguel Aguilera, Pontificia Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis Keshavan Niranjan, University of Reading Micha Peleg, University of Massachussetts-Amherst Shafiur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Instituto Tecnológia y de Estudios Superiores de Monterrey
For further volumes: http://www.springer.com/series/5996
Hao Feng · Gustavo V. Barbosa-Cánovas · Jochen Weiss Editors
Ultrasound Technologies for Food and Bioprocessing
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Editors Hao Feng Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign Urbana, IL 61801, USA [email protected]
Gustavo V. Barbosa-Cánovas Department of Biological Systems Engineering Washington State University Pullman, WA 99164-6120, USA [email protected]
Jochen Weiss Department of Food Structure and Functionality Institute of Food Science and Biotechnology Universität Hohenheim Garbenstraße 21/25, 70599 Stuttgart Germany [email protected]
ISSN 1571-0297 ISBN 978-1-4419-7471-6 e-ISBN 978-1-4419-7472-3 DOI 10.1007/978-1-4419-7472-3 Springer New York Dordrecht Heidelberg London © Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Preface
The use of acoustic energy in food or bioprocessing operations is a relatively new endeavor if compared with other sources of energy, such as mechanical or thermal, which have been utilized for centuries in various applications. There are two important factors that make the current ultrasound-assisted processes possible. One is related with the development in ultrasound generation technology and the other one is the better understanding of interactions between acoustic energy and liquid media, enabling the development of important guidelines for ultrasound-based processes. In addition to existing applications, there is
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