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Technologies and Applications of Airborne Power Ultrasound in Food Processing

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Ultrasound Technologies for Food and Bioprocessing

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

Abstract

Applications of ultrasonic waves are generally divided into two groups: low intensity and high intensity. Low-intensity applications are those wherein the objective is to obtain information about the propagation medium without producing any modification of its state. On the contrary, high-intensity applications are those wherein ultrasonic energy is used to produce permanent changes in the treated medium.

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Author information

Authors and Affiliations

  1. Instituto de Acústica, CSIC, Serrano, 144, 28006, Madrid, Spain

    Juan A. Gallego-Juárez

  2. Instituto de Acústica, CSIC, 28006, Madrid, Spain

    Enrique Riera

Authors
  1. Juan A. Gallego-Juárez
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  2. Enrique Riera
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Corresponding author

Correspondence to Juan A. Gallego-Juárez .

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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Gallego-Juárez, J.A., Riera, E. (2011). Technologies and Applications of Airborne Power Ultrasound in Food Processing. 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_25

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