2020
DOI: 10.5772/intechopen.90444
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Leire Astráin-Redín, Salomé Ciudad-Hidalgo, Javier Raso, Santiago Condón, Guillermo Cebrián, Ignacio Álvarez

Abstract: The purpose of this chapter is to summarize potential applications of the highpower ultrasound technology (5 W/cm 2 ; 20-100 kHz) in the food industry. Those applications are mainly related to the improvement in mass and energy transfer in different processes when ultrasound is applied in water or through air, e.g., reduction in dehydration; thawing and freezing times and energy costs of plant-, meat-, or fish-based products; increase the extraction yields of intracellular compounds with biological activity; r…

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