Industrial applications of high power ultrasonics in the food, beverage and wine industry

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

Volumn , Issue , 2010, Pages 119-138

  Bates, D ^a   Patist, A ^b  

^a Cavitus Pty Ltd   (Australia)

^b CARGILL INC   (United States)

Author keywords

Beverage; High power ultrasound; Industrial applications of ultrasound; Ultrasonics in food; Wine

Indexed keywords

EID: 84884181169     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-551-4.50006-X     Document Type: Chapter

References (31)

1. Bates D.M., Bagnall W.A., Bridges M.W. Method of treatment of vegetable matter with ultrasonic energy 2006, US patent application 20060110503.
2. Brealey R.A., Myers S.C., Allen F. Principles of Corporate Finance 2006, McGraw-Hill, New York. 8.
3. Canselier J.P., Delmas H., Wilhelm A.M., Abismail B. Ultrasound emulsification - an overview. J Dispersion Science and Technology 2002, 23:333-349.
4. Cavitus Pty Ltd Applying high power ultrasonics to food and beverage processing 2007, Adelaide, Australia, Australian patent application Au2007001958. http://www.cavitus.com.
5. Cooper R. Winning at new products. The New Product Process: The Stage-Gate™ Game Plan 2001, 113-153. Perseus Publishing, Cambridge, MA. 3.
6. Freitas S., Hielscher G., Merkle H.P., Gander B. Continuous contact and contamination free ultrasonic emulsification - a useful tool for pharmacuetical development and production. Ultrasonics Sonochemistry 2006, 13:76-85.
7. Gallego-Juárez J.A. Some applications of air-borne power ultrasound to food processing. Ultrasound in Food Processing 1998, 127-143. Blackie Academic & Professional, London. M.J.W. Povey, T.J. Mason (Eds.).
8. Hielscher T. Ultrasonic production of nano-size dispersions and emulsions 2005, paper presented at 1st Workshop on Nano Technology Transfer, ENS Paris, 14-16 December, Paris, France.
9. Jiranek V., Grbin P., Yap A., Barnes M., Bates D. High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnol Lett 2008, 30(1):1-6.
10. Karki B., Lamsal B.P., Jung S., Van Leeuwen J., Pometto A.L., Grewell D., Khanal S.K. Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. J. of Food Engineering 2010, 96:270-278.
11. Knorr D. Impact of non-thermal processing on plant metabolites. J. of Food Engineering 2003, 56:131-134.
12. Laborde J.L., Bouyer C., Caltagirone J.P., Gerard A. Acoustic bubble cavitation at low frequencies. Ultrasonics 1998, 36:589-594.
13. Leighton T.G. The Acoustic Bubble 1994, Academic Press, San Diego, CA.
14. Li H., Pordesimo L., Weiss J. High intensity ultrasound assisted extraction of oil from soybeans. Food Research International 2004, 37:731-738.
15. Lorimer J.P., Mason T.J. Sonochemistry Part 1. The physical aspects. Chem. Soc. Rev. 1987, 16:239-274.
16. Mason T.J. Power ultrasound in food processing - the way forward. Ultrasound in Food Processing 1998, 103-126. Blackie Academic & Professional, London. M.J.W. Povey, T.J. Mason (Eds.).
17. Mason T.J., Zhao Y. Enhanced extraction of tea solids using ultrasound. Ultrasonics 1994, 32:375-377.
18. Moholkar V.S., Rekveld S., Warmoeskerken M.M.C.G. Modeling of the acoustic pressure fields and the distribution of the cavitation phenomena in a dual frequency sonic processor. Ultrasonics 2000, 38:666-670.
19. Morey M.D., Deshpande N.S., Barigou M. Foam destabilization by mechanical and ultrasonic vibrations. J. Coll. and Interface Sci. 1999, 219:90-98.
20. Muthukumaran S., Kentish S.E., Stevens G.W., Ashokkumar M. Application of ultrasound in membrane separation processes: a review. Rev. Chem. Eng. 2006, 22:155-194.
21. Patist A., Bates D. Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innovative Food Science and Emerging Technologies 2008, 9:147-154.
22. Patist A., Mindaye T.T., Mathiessen T. Process and apparatus for enhancing peel oil extraction 2006, US patent application 20060204624.
23. Peynaud E. Knowing and Making Wine 1981, 3552. John Wiley & Sons, New York.
24. Seshadri R., Weiss J., Hulbert G.J., Mount J. Ultrasonic processing influences rheological and optical properties of high methoxyl pectin dispersions. Food Hydrocolloids 2003, 17:191-197.
25. Suslickks Homogeneous sonochemistry. Ultrasound: Its Chemical, Physical, and Biological Effects 1988, 123163. VCH Publishers, New York. K.S. Suslick (Ed.).
26. Vilkhu K., Mawson R., Simons S., Bates D. Applications and opportunities for ultrasound assisted extraction in the food industry - a review. Innovative Food Science and Emerging Technologies 2006, 9:161-169.
27. Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrasonics Sonochemistry 2001, 8:303-313.
28. Wu H., Hulbert G.J., Mount J.R. Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science & Emerging Technologies 2000, 1:211-218.
29. Yap A., Jiranek V., Grbin P., Barnes M., Bates D. Studies on the application of high power ultrasonics for barrel and plank cleaning and disinfection. The Australian and New Zealand Wine Industry Journal 2007, 22(3):95-104.
30. Zayas J.F. Effect of ultrasonic treatment on the extraction of chymosin. J. of Dairy Science 1986, 69(7):1767-1775.
31. Zhang R., Xu Y., Shi Y. The extracting technology of flavonoids compounds. Food and Machinery 2003, 1:21-22.