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The Use of Ultrasound in the Recovery of Food Materials: Sonocrystallization and Membrane Processing

Lee, Judy, Kentish, Sandra E. and Chen, George Q. (2020) The Use of Ultrasound in the Recovery of Food Materials: Sonocrystallization and Membrane Processing Reference Module in Food Science, 2020 . Elsevier.

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Abstract

Membrane processing and crystallization are common separation technologies that are widely used to recover, extract and purify food materials. A literature review is provided in this chapter, to highlight the role of ultrasound in mitigating fouling in membrane processing, as well as improving product quality, separation efficiency and repeatability in crystallization processes. Typical examples of ultrasound-assisted membrane processes include microfiltration and ultrafiltration of fruit juices, whey and milk. Sonocrystallization has been mainly studied for the formation of ice, salts, sugars, and lipids in food processing. To minimize energy consumption, ultrasound at low frequency with optimal intensity should be selected to avoid membrane damage and changes to physicochemical properties of food materials.

Item Type: Book
Divisions : Faculty of Engineering and Physical Sciences > Chemical and Process Engineering
Authors :
NameEmailORCID
Lee, Judyj.y.lee@surrey.ac.uk
Kentish, Sandra E.
Chen, George Q.
Date : 18 March 2020
DOI : 10.1016/B978-0-08-100596-5.22992-2
Uncontrolled Keywords : Crystallization; Food processing; Fouling; Induction time; Membrane filtration; Ultrasound
Depositing User : Clive Harris
Date Deposited : 31 Jul 2020 12:04
Last Modified : 31 Jul 2020 12:04
URI: http://epubs.surrey.ac.uk/id/eprint/858333

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