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Ultrasound Technologies for Food and Bioprocessing pp 467–493Cite as

Sonocrystallization and Its Application in Food and Bioprocessing

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Part of the book series: Food Engineering Series ((FSES))

Abstract

The chapter aims at understanding in detail, the application of ultrasound for intensification of crystallization operation and covers different aspects such as basic mechanism of expected intensification, reactor designs and overview of existing literature related to food and bioprocess industry applications with an objective of presenting optimum guidelines for maximizing the efficacy of using ultrasound. A case study of lactose recovery from whey has also been discussed in details so as to give quantitative information about the effects of ultrasound in different stages of the crystallization operation and guidelines for optimization of different geometric and operating parameters. Overall it appears that use of ultrasound can significantly improve the crystallization operation by significant reduction in the processing time with generation of better quality crystals and also the recent developments in the design of large scale sonochemical reactors have enhanced the possibility of the application in actual commercial practice.

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Author information

Authors and Affiliations

  1. Chemical Engineering Department, Institute of Chemical Technology, Mumbai, Matunga, 400 019, India

    Parag R. Gogate

  2. Chemical Engineering Department, Institute of Chemical Technology, Mumbai, Maharashtra, 400 019, India

    Aniruddha B. Pandit

Authors
  1. Parag R. Gogate
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  2. Aniruddha B. Pandit
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Corresponding author

Correspondence to Parag R. Gogate .

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, W. Pennsylvania Ave. 1304, Urbana, 61801, Illinois, USA

    Hao Feng

  2. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

  3. Institute of Food Science and Biotechnol, Department of Food Structure and Functio, Universität Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany

    Jochen Weiss

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Gogate, P.R., Pandit, A.B. (2011). Sonocrystallization and Its Application in Food and Bioprocessing. In: Feng, H., Barbosa-Canovas, G., Weiss, J. (eds) Ultrasound Technologies for Food and Bioprocessing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7472-3_17

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