000			03972nam a22005175i 4500
001			u371932
003			SIRSI
005			20160812080155.0
007			cr nn 008mamaa
008			101117s2011 xxu| s |||| 0|eng d
020			_a9781441974723 _9978-1-4419-7472-3
040			_cMX-MeUAM
050		4	_aQD1-999
082	0	4	_a540 _223
100	1		_aFeng, Hao. _eeditor.
245	1	0	_aUltrasound Technologies for Food and Bioprocessing _h[recurso electrónico] / _cedited by Hao Feng, Gustavo Barbosa-Canovas, Jochen Weiss.
250			_a1.
264		1	_aNew York, NY : _bSpringer New York, _c2011.
300			_aXII, 668 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Engineering Series, _x1571-0297
505	0		_aPhysical 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.
520			_aTraditional 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.
650		0	_aChemistry.
650		0	_aBiochemical engineering.
650		0	_aFood science.
650		0	_aMicrobiology.
650	1	4	_aChemistry.
650	2	4	_aChemistry/Food Science, general.
650	2	4	_aFood Science.
650	2	4	_aBiochemical Engineering.
650	2	4	_aMicrobiology.
700	1		_aBarbosa-Canovas, Gustavo. _eeditor.
700	1		_aWeiss, Jochen. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781441974716
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_zLibro electrónico _uhttp://148.231.10.114:2048/login?url=http://link.springer.com/book/10.1007/978-1-4419-7472-3
596			_a19
942			_cLIBRO_ELEC
999			_c199812 _d199812