Ultrasound - The Physical and Chemical Effects Integral to Food Processing

Abstract

This chapter provides firstly a fundamental understanding of ultrasound and sonochemistry, including acoustic cavitation. The physical and chemical effects of acoustic cavitation are then discussed. This theory is then related to practical applications, with focus given to various acoustic cavitation-generated events in relation to food processing. A general introduction to ultrasonic devices is given in the context of food applications and their unique characteristics. An overview is then provided of ultrasonic technology in selected applications in food processing, including emulsification, phase separation, extraction, structure modification, encapsulation and crystallisation.