Ultrasound in Food Processing,9780751404296

Ultrasound in Food Processing

by ;
ISBN13: 9780751404296
ISBN10: 0751404292
Format: Hardcover
Pub. Date: 1997-11-01
Publisher(s): Blackie Academic & Professional
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Summary

This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.

Table of Contents

List of contributors
xi
Preface xiii
Controlling overfilling in food processing
1(16)
J. Ridgway
K.S. Henthorn
J.B. Hull
Introduction
1(2)
Elements of a bottling process
3(1)
Ultrasound monitoring
3(3)
Transducer design
3(1)
Design implementation
3(1)
Ultrasonic couplants
4(1)
Ultrasound tests
5(1)
Ultrasound simulation
6(1)
Controller design
6(9)
Three-term controller
6(1)
Digital design
7(5)
Fuzzy logic control
12(3)
Conclusions
15(1)
References
16(1)
`Off-the-shelf' ultrasound instrumentation for the food industry
17(13)
D. Cartwright
Introduction
17(1)
Ultrasound
17(4)
A general overview of ultrasonic equipment
19(2)
Amplitude information as a means to detect time-of-flight
21(7)
Food industry requirements
21(2)
Designing the `UVM-1'
23(5)
Applications
28(1)
References
29(1)
Rapid determination of food material properties
30(36)
M.J.W. Povey
Introduction
30(2)
Theory
32(10)
Pure materials
32(5)
Multiphase materials
37(1)
Scattering
38(3)
Solid content measurement
41(1)
Sound attenuation in the presence of relaxation and scattering
41(1)
Techniques
42(2)
Pitch and catch technique
42(1)
Ultrasound spectrometry
43(1)
Ultrasound profiling
43(1)
Process tomography
44(1)
Particle sizing
44(1)
Process control
44(1)
Computer modelling
44(1)
Attributes of food measurable with ultrasound
44(1)
Applications
45(11)
Water
47(1)
Air bubbles
48(1)
Crystallization
49(1)
Composition determination
50(1)
Viscoplastic materials
51(1)
Dairy products
51(2)
Level measurement
53(1)
Flow measurement
53(2)
Temperature measurement
55(1)
Current applications of ultrasound measurement in foods
55(1)
The future -- integration with other sensors
56(1)
References
56(10)
Ultrasound process tomography -- the prospects in food processing and inspection
66(19)
B.S. Hoyle
Introduction
66(1)
Overview of process tomography
66(1)
Ultrasonic sensors for tomography
67(5)
Tomography using ultrasonic transduction
72(5)
Applications and limitations
77(4)
References
81(4)
Particle sizing of food emulsions using ultrasonic spectrometry: principles, techniques and applications
85(20)
D.J. McClements
Introduction
85(1)
Measurement techniques
86(4)
Through transmission techniques
88(1)
Pulse echo techniques
89(1)
Interferometric technique
90(1)
Theory of ultrasonic propagation in emulsions
90(9)
General theory of ultrasonic scattering
91(2)
Simplified mathematical models
93(5)
Polydispersity
98(1)
Conversion of ultrasonic measurements to droplet size distributions
99(1)
Thermophysical properties of component phases
100(1)
Application of ultrasonic spectrometry to food emulsions
100(1)
Advantages and limitations of ultrasonic spectrometry
101(1)
Conclusions
102(1)
References
103(2)
Power ultrasound in food processing -- the way forward
105(22)
T.J. Mason
Introduction
105(1)
Power ultrasound: generation and equipment
106(9)
Methods of generating power ultrasound
106(2)
The design of power ultrasonic systems
108(2)
Types of ultrasonic reactor
110(5)
Applications of power ultrasound in food processing
115(10)
Oxidation processes
115(1)
Enzyme reactions
115(1)
Stimulation of living cells
115(2)
Sterilization
117(1)
Ultrasonic emulsification
118(1)
Extraction
119(1)
Meat products
119(1)
Crystallization
120(1)
Degassing
121(1)
Acoustically aided filtration
122(1)
Acoustic drying
123(1)
Effect on rice grains
124(1)
References
125(2)
Some applications of air-borne power ultrasound to food processing
127(17)
J.A. Gallego-Juarez
Introduction
127(1)
The new air-borne power ultrasound technology
128(2)
Applications to food processing
130(12)
Food dehydration
132(7)
Defoaming
139(3)
Conclusion
142(1)
References
143(1)
The importance of power ultrasound in cleaning and disinfection in the poultry industry -- a case study
144(7)
T. Quartly-Watson
Introduction and background
144(1)
Factory production requirements
145(1)
Production process
145(1)
Conveyors
145(1)
Problems with conventional cleaning
146(1)
Ultrasonic cleaning
146(2)
Design variables
146(1)
Type of contamination
146(1)
Type of material to be cleaned
147(1)
Method of operation
147(1)
Results
148(2)
Cleanliness testing requirements
148(1)
TVC analysis
148(1)
Biotrace analysis
149(1)
Reliability
149(1)
Cost benefit
149(1)
Conclusion
150(1)
The principles of cavitation
151(32)
T.G. Leighton
Introduction: the characterization of cavitation
151(2)
Types of cavitation
153(8)
Rectified diffusion
161(4)
Acoustic radiation forces on bubbles
165(2)
The thresholds between inertial and non-inertial cavitation, and the importance of stable gas bodies
167(5)
The nucleation of inertial cavitation
167(2)
The mechanical index
169(3)
The `activity' of cavitation
172(5)
Conclusions
177(1)
References
178(5)
Ultrasound: a new opportunity for food preservation
183(10)
R.G. Earnshaw
Introduction
183(1)
Traditional preservation using elevated temperature
183(1)
Ultrasound: a new method for the magnification of heat damage and catalysis of cell death
184(1)
Mechanisms of ultrasound-induced cell damage
185(2)
Practical aspects of application for food preservation
187(1)
Combination of ultrasound and increased temperature -- thermosonication
187(3)
Engineering considerations of thermosonication
190(1)
Increasing the effectiveness of antimicrobial chemicals
190(1)
Combination with pH control
191(1)
The future
191(1)
References
192(1)
Ultrasonically assisted separation processes
193(26)
E.S. Tarleton
R.J. Wakeman
Introduction
193(1)
The need for field-assisted separations
193(2)
The concepts of field-assisted separations
195(4)
The enhancement of flux in filtration processes
199(11)
Influence of force fields in dead-end cake filtration
200(2)
Influence of electric fields in crossflow filtration
202(1)
Influence of ultrasonic fields in crossflow filtration
202(5)
Influence of combined electric and ultrasonic fields in crossflow filtration
207(3)
Enhancement mechanisms and limiting parameters in field-assisted filtration
210(4)
The potential advantages of field-assisted filtration
214(2)
The future for field-assisted separations
216(1)
References
217(2)
Ultrasonic monitoring of shelf life in food emulsions
219(16)
M.M. Robins
Introduction
219(2)
Ultrasonic creaming monitor
221(1)
Creaming of emulsions without added polymer
222(4)
Creaming of emulsions with low concentrations of non-adsorbing polymer
226(2)
Creaming of emulsions with high concentrations of non-adsorbing polymer
228(2)
Creaming of emulsions with adsorbing polymer
230(3)
Summary
233(1)
References
233(2)
Ultrasound and the computer modelling of food
235(19)
V.J. Pinfield
Introduction
235(2)
The use of computer modelling
237(2)
A macroscopic model
239(6)
Description of model
239(2)
Results of macroscopic model
241(4)
A real creaming and flocculating sample
245(1)
A microscopic model
246(5)
Description of model
246(2)
Results of microscopic model
248(3)
Conclusions
251(1)
References
252(2)
An introduction to ultrasonic food cutting
254(17)
F.F. Rawson
Introduction
254(1)
Food cutting
254(1)
Ultrasonic food cutting
255(2)
Benefits of ultrasonic food cutting
255(1)
Food products suitable for ultrasonic cutting
256(1)
Costs
256(1)
The ultrasonic cutting process
257(3)
High-power ultrasonic transmission
257(2)
Ultrasonic cutting
259(1)
Ultrasonic parameters
259(1)
Other ultrasonic cutting techniques
259(1)
Machines and equipment
260(5)
Guillotine-cutting conveyor machines
260(2)
Guillotine rotary cutting machines
262(1)
Profile-cutting machines
262(2)
Slitting and multiple blade systems
264(1)
Two-axis portioning machines
265(1)
Ultrasonic knife blades - longitudinal vibration
265(1)
Sabre and scalpel blades
265(1)
Guillotining blades
265(1)
Two-dimensional ultrasonic profile cutting
266(1)
Future developments
266(3)
Radial cutting blade
266(3)
One driving source multivibrator systems
269(1)
Blade developments
269(1)
Conclusions
269(1)
References and bibliography
269(2)
Index 271

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