Ultrasound Technologies for Food and Bioprocessing

Physical and chemical effects of ultrasound.- Acoustic cavitation.- Ultrasound applications in food processing.- The thermodynamic and kinetic aspects of power ultrasound processes.- Wideband mullti-frequency, multimode, and modulated (MMM) ultrasonic technology.- Application of hydrodynamic cavitation for food and bioprocessing.- Contamination-free sonoreactor for the food industry.- Controlled cavitation for scale free heating, gum hydration and emulsification in food and consumer products.- Ultrasonic cutting of foods.- Engineering food ingredients with high-intensity ultrasound.- Manothermosonication for microbial inactivation.- Inactivation of microorganisms.- Ultrasound recovery and modification of food ingredients.- Ultrasound in enzyme activation and inactivation.- Production of nanomaterials using ultrasonic cavitation.- Power ultrasound to process dairy products.- Sonocrystallization and its application in food and bioprocessing.- Ultrasound-assisted freezing.- Ultrasound-assisted hot air drying of foods.-Novel applications of high power ultrasonic spray for food seasoning.- High power ultrasound in surface cleaning and decontamination.- Effect of power ultrasound on food quality.- Ultrasonic membrance processing.- Industrial applications of high power ultrasonics.- Technologies and applications of airborne power ultrasound in food processing.