publication . Other literature type . Article . 2015

Ultrasonication and food technology: A review

Ishrat Majid; Gulzar Ahmad Nayik; Vikas Nanda;
  • Published: 03 Aug 2015
  • Publisher: Informa UK Limited
AbstractWith increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz....
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Food technology, business.industry, business, Microbial inactivation, Food industry, Sonication, Filtration, law.invention, law, Sterilization (microbiology), Food science, Water treatment, Environmental science, ultrasonic, preservation, extraction, non-destructive, Agriculture (General), S1-972
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