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Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board José Miguel Aguilera, Pontificia Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis Keshavan Niranjan, University of Reading Micha Peleg, University of Massachussetts-Amherst Shafiur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Instituto Tecnológia y de Estudios Superiores de Monterrey For further volumes: http://www.springer.com/series/5996 Hao Feng · Gustavo V. Barbosa-Cánovas · Jochen Weiss Editors Ultrasound Technologies for Food and Bioprocessing 123 Editors Hao Feng Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign Urbana, IL 61801, USA haofeng@illinois.edu Gustavo V. Barbosa-Cánovas Department of Biological Systems Engineering Washington State University Pullman, WA 99164-6120, USA barbosa@wsu.edu Jochen Weiss Department of Food Structure and Functionality Institute of Food Science and Biotechnology Universität Hohenheim Garbenstraße 21/25, 70599 Stuttgart Germany j.weiss@uni-hohenheim.de ISSN 1571-0297 ISBN 978-1-4419-7471-6 e-ISBN 978-1-4419-7472-3 DOI 10.1007/978-1-4419-7472-3 Springer New York Dordrecht Heidelberg London © Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Preface The use of acoustic energy in food or bioprocessing operations is a relatively new endeavor if compared with other sources of energy, such as mechanical or thermal, which have been utilized for centuries in various applications. There are two important factors that make the current ultrasound-assisted processes possible. One is related with the development in ultrasound generation technology and the other one is the better understanding of interactions between acoustic energy and liquid media, enabling the development of important guidelines for ultrasound-based processes. In addition to existing applications, there is an increasing list of potential uses of ultrasound in a wide range of industries. For food and bioprocessing purposes, it includes, for example, homogenization, cutting, extraction, inactivation of microorganisms, inactivation/activation of enzymes, drying enhancement, surface cleaning, depolymerization, crystallization, sieving, bio-component separation, peeling, nanoparticle production, particle size reduction, improvement of interface heat and mass transfer, and so on. It is, therefore, the strong belief of the editors that a comprehensive compilation summarizing the fundamentals of ultrasound technology, current developments, new research findings, and more importantly examples of industrial applications is very much needed to further the uses of ultrasound technology. This book was designed to be an aid to a broad range of scientists and engineers in several fields, including food processing, food safety, chemistry, physics, chemical engineering, material science, agriculture, and bioprocessing-related disciplines. The 25 chapters in the book are organized into three sections. Section I (Chapters 1 to 4) covers fundamental aspects of ultrasound as well as high-intensity ultrasound applications. The basic concepts in acoustics, the theory of acoustic cavitation, and the physical and chemical effects of cavitation on biomaterials are detailed in three chapters. There is also a chapter dealing with the thermodynamic and kinetic aspects of ultrasound. Section II (Chapters 5 to 8) focuses on recent developments in the power ultrasound domain, where the four chapters elucidate important topics, such as how to use variable frequency strategies to enhance an ultrasound treatment and how to avoid the pitting problem in probe-type sonoreactors. This section also v vi Preface includes non-traditional approaches to generate cavitation, which are very promising. The 17 chapters in Section III (Chapters 9 to 25) are dedicated to current and potential applications of power ultrasound mainly in the food processing and bioprocessing industries. Topics covered in these chapters include ultrasound-assisted unit operations, such as cutting, cleaning, homogenization, extraction, freezing, crystallization, drying, and membrane separation. In addition, the inactivation of microorganisms and enzymes are covered in detail in three chapters. The use of acoustic energy to change the functionality of food components and ingredients is also extensively covered in the two following chapters, and later on, specific applications, such as the utilization of power ultrasound in the dairy industry, are included. At the end, there is a chapter dealing with the sonochemistry of power ultrasound as applied to the production of nanomaterials. We hope this book will not only prove to be useful in research and development efforts but will also facilitate the industrial adoption of power ultrasound. Finally, we would like to thank all of the authors for their efforts to contribute very stimulating chapters. Many of these authors also participated in reviewing the manuscripts, for which we are grateful. It was indeed a great pleasure to work with such a fine group of professionals. Urbana, Illinois Pullman, Washington Stuttgart, Germany Hao Feng Gustavo V. Barbosa-Cánovas Jochen Weiss Contents 1 The Physical and Chemical Effects of Ultrasound . . . . . . . . . . Sandra Kentish and Muthupandian Ashokkumar 1 2 Acoustic Cavitation . . . . . . . . . . . . . . . . . . . . . . . . . . . Olivier Louisnard and José González-García 13 3 Ultrasound Applications in Food Processing . . . . . . . . . . . . . Daniela Bermúdez-Aguirre, Tamara Mobbs, and Gustavo V. Barbosa-Cánovas 65 4 The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes . . . . . . . . . . . . . . . . . . . . . . . . . . Hao Feng 107 5 Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology . . . . . . . . . . . . . . . . . . . . Miodrag Prokic 125 6 Application of Hydrodynamic Cavitation for Food and Bioprocessing . . . . . . . . . . . . . . . . . . . . . . . . . . . Parag R. Gogate 141 7 Contamination-Free Sonoreactor for the Food Industry . . . . . . Jean-Luc Dion 8 Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products . . Douglas G. Mancosky and Paul Milly 9 Ultrasonic Cutting of Foods . . . . . . . . . . . . . . . . . . . . . . Yvonne Schneider, Susann Zahn, and Harald Rohm 175 191 211 10 Engineering Food Ingredients with High-Intensity Ultrasound . . . Jochen Weiss, Kristberg Kristbergsson, and Gunnar Thor Kjartansson 239 11 Manothermosonication for Microbial Inactivation . . . . . . . . . Santiago Condón, Pilar Mañas, and Guillermo Cebrián 287 vii viii Contents 12 Inactivation of Microorganisms . . . . . . . . . . . . . . . . . . . . Stella Maris Alzamora, Sandra N. Guerrero, Marcela Schenk, Silvia Raffellini, and Aurelio López-Malo 321 13 Ultrasonic Recovery and Modification of Food Ingredients . . . . . Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson, and Muthupandian Ashokkumar 345 14 Ultrasound in Enzyme Activation and Inactivation . . . . . . . . . Raymond Mawson, Mala Gamage, Netsanet Shiferaw Terefe, and Kai Knoerzer 369 15 Production of Nanomaterials Using Ultrasonic Cavitation – A Simple, Energy Efficient and Technological Approach . . . . . . Sivakumar Manickam and Rohit Kumar Rana 16 Power Ultrasound to Process Dairy Products . . . . . . . . . . . . Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-Cánovas 17 Sonocrystallization and Its Application in Food and Bioprocessing . . . . . . . . . . . . . . . . . . . . . . . . . . . Parag R. Gogate and Aniruddha B. Pandit 405 445 467 18 Ultrasound-Assisted Freezing . . . . . . . . . . . . . . . . . . . . . A.E. Delgado and Da-Wen Sun 495 19 Ultrasound-Assisted Hot Air Drying of Foods . . . . . . . . . . . . Antonio Mulet, Juan Andrés Cárcel, José Vicente García-Pérez, and Enrique Riera 511 20 Novel Applications of Power Ultrasonic Spray . . . . . . . . . . . . Ke-ming Quan 535 21 High-Power Ultrasound in Surface Cleaning and Decontamination . . . . . . . . . . . . . . . . . . . . . . . . . . Sami B. Awad 545 22 Effect of Power Ultrasound on Food Quality . . . . . . . . . . . . . Hyoungill Lee and Hao Feng 559 23 Ultrasonic Membrane Processing . . . . . . . . . . . . . . . . . . . Sandra Kentish and Muthupandian Ashokkumar 583 24 Industrial Applications of High Power Ultrasonics . . . . . . . . . Alex Patist and Darren Bates 599 25 Technologies and Applications of Airborne Power Ultrasound in Food Processing . . . . . . . . . . . . . . . . . . . . Juan A. Gallego-Juárez and Enrique Riera 617 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 643 Contributors Stella Maris Alzamora Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina, smalzamora@gmail.com Muthupandian Ashokkumar School of Chemistry, University of Melbourne, Melbourne, VIC 3010, Australia, masho@unimelb.edu.au Sami B. Awad VP Technology, Crest Ultrasonics Corp., Trenton, NJ 08628, USA, sawad@rcn.com Gustavo V. Barbosa-Cánovas Biological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA, barbosa@wsu.edu Darren Bates Cavitus, Queensland, Queensland, QLD 4564, Australia, dbates@cavitus.com Daniela Bermúdez-Aguirre Biological Systems Engineering Department, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA, daniela@wsu.edu Juan Andrés Cárcel Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain, jcarcel@tal.upv.es Guillermo Cebrián Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, Spain, guiceb@unizar.es Santiago Condón Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, Spain, scondon@unizar.es A.E. Delgado Food Refrigeration and Computerised Food Technology, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland, adriana.delgado@ucd.ie ix