Ultrasonic Recovery and Modification of Food Ingredients

  • Kamaljit Vilkhu
  • Richard Manasseh
  • Raymond Mawson
  • Muthupandian Ashokkumar
Part of the Food Engineering Series book series (FSES)


There are two general classes of effects that sound, and ultrasound in particular, can have on a fluid. First, very significant modifications to the nature of food and food ingredients can be due to the phenomena of bubble acoustics and cavitation. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microscopic scale; furthermore, the sound can cause particles in the fluid to move relative to the fluid. These streaming phenomena can redistribute materials within food and food ingredients at both microscopic and macroscopic scales.


Extraction Yield Cavitation Bubble Food Ingredient Ultrasonic Extraction Acoustic Streaming 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



The authors thank Yonggang Zhu at CSIRO, who investigated aspects of ultrasonic separation and Jenny Zho at CSIRO who investigated the sonication of swollen starch granules.


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Kamaljit Vilkhu
    • 1
  • Richard Manasseh
    • 2
  • Raymond Mawson
    • 3
  • Muthupandian Ashokkumar
    • 4
  1. 1.Innovative Scientific SolutionsHoppers CrossingAustralia
  2. 2.Faculty of Engineering and Industrial Science (H38)Swinburn University of TechnologyHawthornAustralia
  3. 3.CSIRO Food and Nutritional SciencesWerribeeAustralia
  4. 4.School of Chemistry, University of MelbourneMelbourneAustralia

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