Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/75991
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dc.contributor.authorZisu, Bogdan-
dc.contributor.authorJayani Chandrapala-
dc.contributor.editorBruno G. Polle-
dc.contributor.editorMuthupandian Ashokkumar-
dc.date.accessioned2019-07-22T06:10:05Z-
dc.date.available2019-07-22T06:10:05Z-
dc.date.issued2018-
dc.identifier.isbn978-3-319-93481-5-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/75991-
dc.descriptionHigh-intensity ultrasound technology has been vastly utilized as a pro- cessing method in a number of dairy applications in preference to traditional thermal treatments in recent years. Acoustic cavitation generates physical forces such as acoustic streaming, acoustic radiation, shear, micro-jetting and shockwaves. These forces are utilized in specific dairy applications including emulsification, filtration, functionality modifications, microbial inactivation, homogenization, crystallization and the separation of fat. Although some of these applications are adopted by indus- try for large-scale operations, most are still limited to laboratory scale. Due to its widespread potential, it is becoming increasingly clear that ultrasound technology has huge potential as an energy efficient emerging technology across the dairy sector.en
dc.languageenen
dc.languageenen
dc.language.isoenen_US
dc.publisherSwitzerlanden_US
dc.subjectChemistryen_US
dc.titleUltrasound Technology in Dairy Processingen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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