Journal
FOOD ENGINEERING REVIEWS
Volume 7, Issue 2, Pages 143-158Publisher
SPRINGER
DOI: 10.1007/s12393-014-9105-8
Keywords
High-intensity ultrasound; Dairy; Emulsification; Inactivation of microbes
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The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.
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