LEADER 04101nam 22006375 450 001 9910298594603321 005 20240308212903.0 010 $a3-319-93482-1 024 7 $a10.1007/978-3-319-93482-2 035 $a(CKB)4100000005248501 035 $a(DE-He213)978-3-319-93482-2 035 $a(MiAaPQ)EBC5452422 035 $a(PPN)229503810 035 $a(EXLCZ)994100000005248501 100 $a20180712d2018 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aUltrasound Technology in Dairy Processing /$fby Jayani Chandrapala, Bogdan Zisu 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (V, 40 p. 10 illus.) 225 1 $aUltrasound and Sonochemistry,$x2511-123X 311 0 $a3-319-93481-3 320 $aIncludes bibliographical references. 327 $aIntroduction ? High intensity ultrasound -- Use of ultrasound on dairy application -- Emulsification -- Homogenization -- Crystallization -- Filtration -- Microbial Inactivation -- Functionality modifications -- Fat separation -- Large scale operations -- Future trends. 330 $aThis SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation. Although to date the majority of these applications have only been proven in the laboratory, some have been successfully implemented on a larger scale. By offering a concise review that includes the transition from laboratory-scale projects to large-scale commercialization, this SpringerBrief fills a gap in the literature. Ultrasound processing has the advantage of minimising flavour loss, increasing homogeneity, reducing energy requirements, reducing processing times, enhancing end-product quality, reducing chemical and physical hazards and lowering the environmental impact compared to conventional dairy processes. As a result, the use of ultrasound in the dairy industry has become a hot topic and has generated considerable research interest in recent years. The SpringerBrief is intended for industry professionals, researchers and graduate students with a basic understanding of simple ultrasound, especially those starting on a new topic of research or coming into the field. 410 0$aUltrasound and Sonochemistry,$x2511-123X 606 $aPhysical chemistry 606 $aFood$xBiotechnology 606 $aChemical engineering 606 $aGreen chemistry 606 $aPhysical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C21001 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aIndustrial Chemistry/Chemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C27000 606 $aGreen Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C35000 615 0$aPhysical chemistry. 615 0$aFood$xBiotechnology. 615 0$aChemical engineering. 615 0$aGreen chemistry. 615 14$aPhysical Chemistry. 615 24$aFood Science. 615 24$aIndustrial Chemistry/Chemical Engineering. 615 24$aGreen Chemistry. 676 $a338.47637 700 $aChandrapala$b Jayani$4aut$4http://id.loc.gov/vocabulary/relators/aut$0768801 702 $aZisu$b Bogdan$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298594603321 996 $aUltrasound Technology in Dairy Processing$92513982 997 $aUNINA