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Mechanical effects of power ultrasounds in food processing – a review

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dc.contributor.author LUNGU, Cornelia
dc.contributor.author PRICOP, Eugenia
dc.date.accessioned 2019-11-05T08:23:17Z
dc.date.available 2019-11-05T08:23:17Z
dc.date.issued 2012
dc.identifier.citation LUNGU, Cornelia, PRICOP, Eugenia. Mechanical effects of power ultrasounds in food processing – a review. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 129-134. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6049
dc.description.abstract The application of ultrasound in the food industry has been extensively research and developed in different important areas, such as determination of food proprieties, plant, sanitation and food processing. In the food industry, the ultrasound technology has been utilized for inactivation of microorganisms and enzymes, crystallization, drying, degassing, filtration, extraction, sterilization, etc. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review present a map of current knowledge on the mechanical effects of ultrasound in food processing technology. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject ultrasound technology en_US
dc.subject mechanical effects en_US
dc.subject food processing en_US
dc.title Mechanical effects of power ultrasounds in food processing – a review en_US
dc.type Article en_US


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