Ultrasonic Processing for Dairy Applications: Recent Advances

被引：0
|
作者：
Jayani Chandrapala
Thomas Leong
机构：
[1] Victoria University,Advanced Food Systems Research Unit, College of Health and Biomedicine
[2] Swinburne University of Technology,Faculty of Science, Engineering and Technology
来源：
Food Engineering Reviews | 2015年 / 7卷
关键词：
High-intensity ultrasound; Dairy; Emulsification; Inactivation of microbes;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.
引用
收藏
页码：143 / 158
页数：15
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