Ultrasound in food processing:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London [u.a.]
Blackie
1998
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 282 S. Ill., graph. Darst. |
| ISBN: | 0751404292 |
Internformat
MARC
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| 245 | 1 | 0 | |a Ultrasound in food processing |c ed. by Malcolm J. W. Povey ... |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a London [u.a.] |b Blackie |c 1998 | |
| 300 | |a XIV, 282 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Aliments - Industrie et commerce | |
| 650 | 4 | |a Sonochimie | |
| 650 | 4 | |a Ultrasons - Applications industrielles | |
| 650 | 4 | |a Food industry and trade | |
| 650 | 4 | |a Sonochemistry | |
| 650 | 4 | |a Ultrasonic waves |x Industrial applications | |
| 650 | 0 | 7 | |a Ultraschall |0 (DE-588)4061555-8 |2 gnd |9 rswk-swf |
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| 700 | 1 | |a Povey, Malcolm J. W. |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804126276397563904 |
|---|---|
| adam_text | Contents
List of contributors
xi
Preface
xiii
1
Controlling overfilling in food processing
1
J. RIDGWAY, K.S. HENTHORN AND J.B. HULL
1.1
Introduction
1
1.2
Elements of a bottling process
3
1.3
Ultrasound monitoring
3
1.3.1
Transducer design
3
1.3.2
Design implementation
3
1.3.3
Ultrasonic
couplants
4
1.3.4
Ultrasound tests
5
1.3.5
Ultrasound simulation
6
1.4
Controller design
6
1.4.1
Three-term controller
6
1.4.2
Digital design
7
1.4.3
Fuzzy logic control
12
1.5
Conclusions
15
1.6
References
16
2
Off-the-shelf ultrasound instrumentation for the food industry
17
D. CARTWRIGHT
2.1
Introduction
17
2.2
Ultrasound
17
2.2.1
A general overview of ultrasonic equipment
19
2.3
Amplitude information as a means to
detect time-of-flight
21
2.3.1
Food industry requirements
21
2.3.2
Designing the UVM-
ľ
23
2.4
Applications
28
2.5
References
29
3
Rapid determination of food material properties
30
M.J.W. POVEY
3.1
Introduction
30
3.2
Theory
32
3.2.1
Pure materials
32
3.2.2
Multiphase materials
37
3.2.3
Scattering
38
3.2.4
Solid content measurement
41
3.2.5
Sound attenuation in the presence of relaxation and scattering
41
VI ULTRASOUND
IN FOOD PROCESSING
3.3
Techniques
42
3.3.1
Pitch and catch
technique
42
3.3.2
Ultrasound spectrometry
43
3.3.3
Ultrasound profiling
43
3.3.4
Process tomography
44
3.3.5
Particle sizing
44
3.3.6
Process control
44
3.3.7
Computer modelling
44
3.4
Attributes of food measurable with ultrasound
44
3.5
Applications
45
3.5.1
Water
47
3.5.2
Air bubbles
48
3.5.3
Crystallization
49
3.5.4
Composition determination
50
3.5.5
Viscoplastic materials
51
3.5.6
Dairy products
51
3.5.7
Level measurement
53
3.5.8
Flow measurement
53
3.5.9
Temperature measurement
55
3.5.10
Current applications of ultrasound measurement in foods
55
3.6
The future
-
integration with other sensors
56
3.7
References
56
4
Ultrasound process tomography
-
the prospects in food
processing and inspection
66
B.S. HOYLE
4.1
Introduction
66
4.2
Overview of process tomography
66
4.3
Ultrasonic sensors for tomography
67
4.4
Tomography using ultrasonic transduction
72
4.5
Applications and limitations
77
4.6
References
81
5
Particle sizing of food emulsions using ultrasonic spectrometry:
principles, techniques and applications
85
D.J. McCLEMENTS
5.1
Introduction
85
5.2
Measurement techniques
86
5.2.1
Through transmission techniques
88
5.2.2
Pulse echo techniques
89
5.2.3
Interferometrie
technique
90
5.3
Theory of ultrasonic propagation in emulsions
90
5.3.1
General theory of ultrasonic scattering
91
5.3.2
Simplified mathematical models
93
5.3.3
Polydispersity
98
5.4
Conversion of ultrasonic measurements to droplet size distributions
99
5.5
Thermophysical properties of component phases
100
5.6
Application of ultrasonic spectrometry to food emulsions
100
5.7
Advantages and limitations of ultrasonic spectrometry
101
5.8
Conclusions
102
5.9
References
103
CONTENTS
VU
6 Power
ultrasound in food processing
-
the way forward
105
T.J. MASON
6.1
Introduction
105
6.2
Power ultrasound: generation and equipment
106
6.2.1
Methods of generating power ultrasound
106
6.2.2
The design of power ultrasonic systems
108
6.2.3
Types of ultrasonic reactor
110
6.3
Applications of power ultrasound in food processing
115
6.3.1
Oxidation processes
115
6.3.2
Enzyme reactions
115
6.3.3
Stimulation of living cells
115
6.3.4
Sterilization
117
6.3.5
Ultrasonic emulsification
118
6.3.6
Extraction
119
6.3.7
Meat products
119
6.3.8
Crystallization
120
6.3.9
Degassing
121
6.3.10
Acoustically aided nitration
122
6.3.11
Acoustic drying
123
6.3.12
Effect on rice grains
124
6.4
References
125
7
Some applications of air-borne power ultrasound to food processing
127
J.A.
GALLEGO-JUÁREZ
7.1
Introduction
127
7.2
The new air-borne power ultrasound technology
128
7.3
Applications to food processing
130
7.3.1
Food dehydration
132
7.3.2
Defoaming
139
7.4
Conclusion
142
7.5
References
143
8
The importance of power ultrasound in cleaning and disinfection
in the poultry industry
-
a case study
144
T. QUARTLY-WATSON
8.1
Introduction and background
144
8.2
Factory production requirements
145
8.3
Production process
145
8.3.1
Conveyors
145
8.3.2
Problems with conventional cleaning
146
8.4
Ultrasonic cleaning
146
8.4.1
Design variables
146
8.4.2
Type of contamination
146
8.4.3
Type of material to be cleaned
147
8.4.4
Method of operation
147
8.5
Results
148
8.5.1
Cleanliness testing requirements
148
8.5.2
TVC analysis
148
8.5.3
Biotrace
analysis
149
8.5.4
Reliability
149
8.5.5
Cost benefit
149
8.6
Conclusion
150
VIU
ULTRASOUND IN FOOD PROCESSING
9
The principles of cavitation
151
T.G. LEIGHTON
9.1
Introduction: the characterization of cavitation
151
9.2
Types of cavitation
153
9.3
Rectified diffusion
161
9.4
Acoustic radiation forces on bubbles
165
9.5
The thresholds between
inerţial
and non-inertial cavitation, and the
importance of stable gas bodies
167
9.5.1
The nucleation of
inerţial
cavitation
167
9.5.2
The mechanical index
169
9.6
The activity of cavitation
172
9.7
Conclusions
177
9.8
References
178
10
Ultrasound: a new opportunity for food preservation
183
R.G. EARNSHAW
10.1
Introduction
183
10.2
Traditional preservation using elevated temperature
183
10.3
Ultrasound: a new method for the magnification of heat damage and
catalysis of cell death
184
10.4
Mechanisms of ultrasound-induced cell damage
185
10.5
Practical aspects of application for food preservation
187
10.6
Combination of ultrasound and increased temperature
-
thermosonication
187
10.7
Engineering considerations of thermosonication
190
10.8
Increasing the effectiveness of antimicrobial chemicals
190
10.9
Combination with
pH
control
191
10.10
The future
191
10.11
References
192
11
Ultrasonically assisted separation processes
193
E.S. TARLETON AND R.J. WAKEMAN
11.1
Introduction
193
11.2
The need for field-assisted separations
193
11.3
The concepts of field-assisted separations
195
11.4
The enhancement of flux in filtration processes
199
11.4.1
Influence of force fields in dead-end cake filtration
200
11.4.2
Influence of electric fields in crossflow filtration
202
11.4.3
Influence of ultrasonic fields in crossflow filtration
202
11.4.4
Influence of combined electric and ultrasonic fields in crossflow
filtration
207
11.5
Enhancement mechanisms and limiting parameters in field-assisted filtration
210
11.6
The potential advantages of field-assisted filtration
214
11.7
The future for field-assisted separations
216
11.8
References
217
12
Ultrasonic monitoring of shelf life in food emulsions
219
M.M. ROBINS
12.1
Introduction
219
12.2
Ultrasonic creaming monitor
221
12.3
Creaming of emulsions without added polymer
222
13.1
Introduction
13.2
The use of computer modelling
13.3
A macroscopic model
13.3.1
Description of model
13.3.2
Results of macroscopic model
13.4
A real creaming and flocculating sample
13.5
A microscopic model
13.5.1
Description of model
13.5.2
Results of microscopic model
13.6
Conclusions
13.7
References
CONTENTS IX
12.4
Creaming of emulsions with low concentrations of non-adsorbing polymer
226
12.5
Creaming of emulsions with high concentrations of non-adsorbing polymer
228
12.6
Creaming of emulsions with adsorbing polymer
230
12.7
Summary
233
12.8
References
233
13
Ultrasound and the computer modelling of food
235
V.J.
PINFIELD
235
237
239
239
241
245
246
246
248
251
252
14
An introduction to ultrasonic food cutting
254
F.F.
RAWSON
14.1
Introduction
254
14.2
Food cutting
254
14.3
Ultrasonic food cutting
255
14.3.1
Benefits of ultrasonic food cutting
255
14.3.2
Food products suitable for ultrasonic cutting
256
14.3.3
Costs
256
14.4
The ultrasonic cutting process
257
14.4.1
High-power ultrasonic transmission
257
14.4.2
Ultrasonic cutting
259
14.4.3
Ultrasonic parameters
259
14.4.4
Other ultrasonic cutting techniques
259
14.5
Machines and equipment
260
14.5.1
Guillotine-cutting conveyor machines
260
14.5.2
Guillotine rotary cutting machines
262
14.5.3
Profile-cutting machines
262
14.5.4
Slitting and multiple blade systems
264
14.5.5
Two-axis portioning machines
265
14.6
Ultrasonic knife blades
-
longitudinal vibration
265
14.6.1
Sabre and scalpel blades
265
14.6.2
Guillotining blades
265
14.6.3
Two-dimensional ultrasonic profile cutting
266
14.7
Future developments
266
14.7.1
Radial cutting blade
266
14.7.2
One driving source multivibrator systems
269
14.7.3
Blade developments
269
14.8
Conclusions
269
14.9
References and bibliography
269
Index
271
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| id | DE-604.BV011735452 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:14:53Z |
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| isbn | 0751404292 |
| language | English |
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| spelling | Ultrasound in food processing ed. by Malcolm J. W. Povey ... 1. ed. London [u.a.] Blackie 1998 XIV, 282 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Aliments - Industrie et commerce Sonochimie Ultrasons - Applications industrielles Food industry and trade Sonochemistry Ultrasonic waves Industrial applications Ultraschall (DE-588)4061555-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Ultraschall (DE-588)4061555-8 s DE-604 Povey, Malcolm J. W. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007916599&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Ultrasound in food processing Aliments - Industrie et commerce Sonochimie Ultrasons - Applications industrielles Food industry and trade Sonochemistry Ultrasonic waves Industrial applications Ultraschall (DE-588)4061555-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4061555-8 (DE-588)4167045-0 (DE-588)4143413-4 (DE-588)1071861417 |
| title | Ultrasound in food processing |
| title_auth | Ultrasound in food processing |
| title_exact_search | Ultrasound in food processing |
| title_full | Ultrasound in food processing ed. by Malcolm J. W. Povey ... |
| title_fullStr | Ultrasound in food processing ed. by Malcolm J. W. Povey ... |
| title_full_unstemmed | Ultrasound in food processing ed. by Malcolm J. W. Povey ... |
| title_short | Ultrasound in food processing |
| title_sort | ultrasound in food processing |
| topic | Aliments - Industrie et commerce Sonochimie Ultrasons - Applications industrielles Food industry and trade Sonochemistry Ultrasonic waves Industrial applications Ultraschall (DE-588)4061555-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Aliments - Industrie et commerce Sonochimie Ultrasons - Applications industrielles Food industry and trade Sonochemistry Ultrasonic waves Industrial applications Ultraschall Lebensmittelverarbeitung Aufsatzsammlung Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007916599&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT poveymalcolmjw ultrasoundinfoodprocessing |