Téléchargez le livre : Ultrasound Technology in Dairy Processing

Ultrasound Technology in Dairy Processing

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2018-07-12

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Description

This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation.
Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the transition from laboratory-scale projects to large-scale commercialization, this SpringerBrief fills a gap in the literature.
Ultrasound processing has the advantage of minimising flavour loss, increasing homogeneity, reducing energy requirements, reducing processing times, enhancingend-product quality, reducing chemical and physical hazards and lowering the environmental impact compared to conventional dairy processes. As a result, the use of ultrasound in the dairy industry has become a hot topic and has generated considerable research interest in recent years. The SpringerBrief is intended for industry professionals, researchers and graduate students with a basic understanding of simple ultrasound, especially those starting on a new topic of research or coming into the field.
Pages
40 pages
Collection
SpringerBriefs in Molecular Science
Parution
2018-07-12
Marque
Springer
EAN papier
9783319934815
EAN PDF
9783319934822
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
1485 Ko
Prix
52,74 €

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