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Ultrasound in Food Processing - T. Mason

Ultrasound in Food Processing

Hardcover

Published: January 1998
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This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.

Controlling Overfilling In Food Processing
'Off the Shelf' Ultrasound Instrumentation for the Food Industry
Rapid Determination of Food Material Properties
Ultrasound Process Tomography
The Prospects in Food Processing and Inspection
Particle Sizing of Food Emulsions Using Ultrasonic Spectrometry: Principles, Techniques, and Applications
Power Ultrasound in Food Processing
The Way Forward
Some Applications of Airborne Power Ultrasound to Food Processing
The Importance of Power Ultrasound in Cleaning and Disinfection in the Poultry Industry--A Case Study
The Principles of Cavitation
Ultrasound: A New Opportunity for Food Preservation
Ultrasonically Assisted Separation Processes
Ultrasound Monitoring of Shelf Life in Food Emulsions
Ultrasound and the Computer Modeling of Food
An Introduction to Ultrasonic Food Cutting
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780751404296
ISBN-10: 0751404292
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 282
Published: January 1998
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5  x 1.75
Weight (kg): 1.32