title: Ultrasonics in food processing.
abstract: In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future.
authors.affiliation: School of Chemistry, University of Melbourne, Melbourne, Victoria, Australia.
authors.forename: Jayani
authors.initials: J
authors.lastname: Chandrapala
authors.forename: Christine
authors.initials: C
authors.lastname: Oliver
authors.forename: Sandra
authors.initials: S
authors.lastname: Kentish
authors.forename: Muthupandian
authors.initials: M
authors.lastname: Ashokkumar
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005374:Filtration; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D014465:Ultrasonics; D014783:Viscosity
chemical_list: D004655:Emulsions