Applications of sonochemistry in Russian food processing industry.
In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry.
Moscow State University of Technology and Management, Moscow, Russia. Electronic address: okrasulya@mail.ru.
Olga
O
Krasulya
Moscow State University of Technology and Management, Moscow, Russia.
Sergey
S
Shestakov
Moscow State University of Technology and Management, Moscow, Russia.
Vladimir
V
Bogush
Federal State Funded Educational Institution of Higher Professional Education, "South Ural State University" Sub-division: Quality Expertise of Consumer Products, Chelyabinsk, Russia.
Irina
I
Potoroko
Physical Chemistry II, University of Bayreuth, Universitaetsstrasse 30, Bayreuth, Germany.
Pavel
P
Cherepanov
M.V. Lomonosov Moscow State University, Moscow, Russia.
Boris
B
Krasulya
D000818:Animals; D003362:Cost-Benefit Analysis; D004735:Energy Transfer; D005525:Food-Processing Industry / Q000191:economics / Q000379:methods*; D006860:Hydrogen Bonding; D008460:Meat; D008892:Milk / Q000737:chemistry; D008958:Models, Molecular; D008968:Molecular Conformation; D012426:Russia; D014465:Ultrasonics / Q000191:economics / Q000379:methods*; D014867:Water / Q000737:chemistry
D014867:Water
Cavitation; Cavitation reactors; Food sonochemistry; Mechanism of binding water