Ultrasound Technologies for Food and Bioprocessing
Series: Food Engineering Series;
- Publisher's listprice EUR 160.49
-
68 079 Ft (64 837 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 13 616 Ft off)
- Discounted price 54 463 Ft (51 870 Ft + 5% VAT)
68 079 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 2011
- Publisher Springer
- Date of Publication 19 November 2010
- Number of Volumes 1 pieces, Book
- ISBN 9781441974716
- Binding Hardback
- No. of pages668 pages
- Size 235x155 mm
- Weight 1217 g
- Language English
- Illustrations XII, 668 p. Tables, black & white 0
Categories
Short description:
Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.
MoreLong description:
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials.
This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.
Table of Contents:
Physical and chemical effects of ultrasound.- Acoustic cavitation.- Ultrasound applications in food processing.- The thermodynamic and kinetic aspects of power ultrasound processes.- Wideband mullti-frequency, multimode, and modulated (MMM) ultrasonic technology.- Application of hydrodynamic cavitation for food and bioprocessing.- Contamination-free sonoreactor for the food industry.- Controlled cavitation for scale free heating, gum hydration and emulsification in food and consumer products.- Ultrasonic cutting of foods.- Engineering food ingredients with high-intensity ultrasound.- Manothermosonication for microbial inactivation.- Inactivation of microorganisms.- Ultrasound recovery and modification of food ingredients.- Ultrasound in enzyme activation and inactivation.- Production of nanomaterials using ultrasonic cavitation.- Power ultrasound to process dairy products.- Sonocrystallization and its application in food and bioprocessing.- Ultrasound-assisted freezing.- Ultrasound-assisted hot air drying of foods.-Novel applications of high power ultrasonic spray for food seasoning.- High power ultrasound in surface cleaning and decontamination.- Effect of power ultrasound on food quality.- Ultrasonic membrance processing.- Industrial applications of high power ultrasonics.- Technologies and applications of airborne power ultrasound in food processing.
More
Ultrasound Technologies for Food and Bioprocessing
Subcribe now and receive a favourable price.
Subscribe
68 079 HUF
