Applications of ultrasonics in food science - novel control of fat crystallization and structuring
| Autor: | Malcolm J. W. Povey |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Sonotrode Materials science Polymers and Plastics Process development Nucleation Nanotechnology 04 agricultural and veterinary sciences Surfaces and Interfaces 040401 food science Structuring law.invention 03 medical and health sciences Crystallography 0404 agricultural biotechnology Colloid and Surface Chemistry law Metallic taste Physical and Theoretical Chemistry Crystallization |
| Zdroj: | Current Opinion in Colloid & Interface Science. 28:1-6 |
| ISSN: | 1359-0294 |
| DOI: | 10.1016/j.cocis.2016.12.001 |
| Popis: | Low power ( 1 kW m− 2) ultrasound methods are well-known to impact on fat crystallization and structuring, they have many drawbacks, causing off-flavours through product oxidation and a metallic taste probably associated with sonotrode wear. Furthermore, process development with power ultrasound is hit and miss, applications being largely empirical and poorly understood. We have recently shown that well-controlled crystal nucleation can be obtained using low power, quasi-continuous ultrasound and acoustical pressure fields, opening up a new field of application in food processing for ultrasonics. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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