Ultrasound and Microwave for Food Processing
Synergism for Preservation and Extraction

This reference explores the synergistic use of ultrasound and microwave technologies in food processing, preservation, and extraction, including emerging trends

Gulzar Ahmad Nayik (Edited by), Modassar Ranjha (Edited by), Xin An Zeng (Edited by), Shafeeqa Irfan (Edited by), Syeda Mahvish Zahra (Edited by)

9780323959919, Elsevier Science

Paperback / softback, published 6 December 2022

562 pages
22.9 x 15.2 x 3.5 cm, 0.45 kg

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.

1. Sonication: An overview
2. Microwave: An overview
3. Synergistic Effect of Sonication and Microwave: An overview
4. Synergistic Effect Application of Sonication and Microwave in Dairy Industry
5. Synergistic Effect Application of Sonication and Microwave in Meat Industry
6. Synergistic Effect Application of Sonication and Microwave in Juice processing
7. Synergistic Effect Application of sonication and microwave for inhibition of microorganism
8. Synergistic Effect Application of sonication and microwave for deactivation of enzymes
9. Sonication Microwave Synergistic Extraction of Bioactive compounds from plants, animals and other agro-industrial waste sources
10. Sonication Microwave Synergistic Extraction of oils from plant sources
11. Sonication Microwave Synergistic Extraction of proteins from plant sources and its effect on proteins.
12. Sonication Microwave Synergistic Extraction of pectin from plant sources
13. Synergistic effects of sonication and microwave on safety and quality
14. Synergistic effect of sonication and microwave on shelf life
15. Synergistic effect of sonication and microwave on Physio-chemical and textural properties
16. Synergistic effect of sonication and microwave on extraction of bioactive peptides
17. Recent advances in applications of sonication-microwave
18. Opportunities and Challenges of sonication-microwave for food processing, preservation and extraction: An Industrial Point of View
19. Effect of synergism of sonication and microwave on fermentation & emulsification

Subject Areas: Food & beverage technology [TDCT]