Ultrasound Applications in Food Processing

  • Daniela Bermúdez-Aguirre
  • Tamara Mobbs
  • Gustavo V. Barbosa-Cánovas
Part of the Food Engineering Series book series (FSES)


Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.


Sound Wave Ultrasonic Wave Pulse Electric Field Whey Protein Isolate Medium Particle 
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.


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Daniela Bermúdez-Aguirre
    • 1
  • Tamara Mobbs
    • 1
  • Gustavo V. Barbosa-Cánovas
    • 1
  1. 1.Biological Systems Engineering Department, Center for Nonthermal Processing of FoodWashington State UniversityPullmanUSA

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