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Ultrasound Technology in Dairy Processing

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Ultrasound Technology in Dairy Processing

Part of the book series: SpringerBriefs in Molecular Science ((ULSONO))

Abstract

High-intensity ultrasound technology has been vastly utilized as a processing method in a number of dairy applications in preference to traditional thermal treatments in recent years. Acoustic cavitation generates physical forces such as acoustic streaming, acoustic radiation, shear, micro-jetting and shockwaves. These forces are utilized in specific dairy applications including emulsification, filtration, functionality modifications, microbial inactivation, homogenization, crystallization and the separation of fat. Although some of these applications are adopted by industry for large-scale operations, most are still limited to laboratory scale. Due to its widespread potential, it is becoming increasingly clear that ultrasound technology has huge potential as an energy efficient emerging technology across the dairy sector.

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  1. Department of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia

    Jayani Chandrapala & Bogdan Zisu

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  1. Jayani Chandrapala
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  2. Bogdan Zisu
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Correspondence to Jayani Chandrapala .

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Chandrapala, J., Zisu, B. (2018). Ultrasound Technology in Dairy Processing. In: Ultrasound Technology in Dairy Processing. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-93482-2_1

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