Applications of Ultrasound in the Beverage Industry

$110.00

Series: Food Science and Technology
BISAC: TEC012000

Ultrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound in relation to the production of beverages, mainly wines and juices, have been assayed at a laboratory scale. To be specific, ultrasound has been used for enhancing heat transfer, detection of microbial contamination, reducing membrane fouling in beverage clarification, inactivation of microorganisms, equipment cleaning, process monitoring, assisted extraction, and accelerating reactions within beverages. Many of its uses are still being researched. With regard to the latter one, some researchers have focused their attention on accelerating wine aging through ultrasound in order to bring about the same effects as natural ageing on wine in a very short period. Besides, since the beverage industry produces a million tons of byproducts per year, which represents a major disposal problem, ultrasound can be applied as an innovating and green extraction technology to recover bioactive compounds from fruit beverage-derived byproducts. This book presents an overview of the current applications of ultrasound in beverage industries. The most recent developments are discussed and future prospects for research in this field are explored. Finally, the mechanism of microbial disinfection, available ultrasound reactor designs and guidelines for important operating parameters are also discussed. (Imprint: Nova)

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Table of Contents

Table of Contents

Preface pp. vii

Chapter 1. State of the Art of the use of Ultrasound in the Beverage Industry (I): Effects on Beverages (pp. 1-18)
Anet Režek Jambrak and Tomislava Vukušiæ (Faculty of Food Technology and Biotechnology, Croatia, Zagreb)

Chapter 2. State of the Art of the use of Ultrasound in the Beverage Industry (II): Effects on Microorganisms (pp.19-32)
Anet Režek Jambrak, Tomislava Vukušiæ and Zoran Herceg (Faculty of Food technology and Biotechnology, Croatia, Zagreb)

Chapter 3. Ultrasound-Assisted Extraction of Bioactive Compounds from Byproducts of Fruit Beverage Industry (pp. 33-56)
Yang Tao, Yong Li, Ying Zhao, Fengzhi Lv, and Yongbin Han (College of Food Science and Technology, Nanjing Agricultural University, Nanjing , China)

Chapter 4. Non Thermal Sterilization Approaches based on Ultrasound (pp. 57-88)
Parag R. Gogate and Paramjeet Khandpur (Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, India)

Chapter 5. Ultrasound for Accelerating the Wine Ageing Process from Physicochemical Point of View (pp. 89-110)
Juan Francisco García, Qing-An Zhang and Chao-Hui Feng (Department of Chemical Engineering, University of Malaga, Campus Teatinos, Malaga, Spain, and others)

Chapter 6. Ultrasound for Accelerating the Wine Ageing process: A Winetaster’s View (pp. 111-114)
Dermot Nolan (Master of Wine)

Chapter 7. Ultrasound Application in Winemaking for a Low Impact Enology (pp. 115-144)
Paola Ferraretto and Emilio Celotti (University of Udine, Department of Food Sciences, Udine, Italy)

About the Editor (pp. 145)

Index (pp. 147)

Reviews

“This book is a comprehensive and timely manual about the use and possibilities of ultrasonic technology applied to the beverage industry. Use it and make the most of this book, as this technology is simple, inexpensive and has many interesting possibilities for the beverage industry!.” – Teresa Garde-Cerdan, Research Centre of Vine- and Wine-related Science (ICVV), Spain

“This book contains overview of the applications of ultrasound in beverage industries and it is a good source of the most recent developments about ultrasound technology in beverage industry. It will also be a guide to the researchers who want to study in this field.” – Nükhet Nilüfer Demirel Zorba, Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Turkey

Click here to read the book review by – José María García Martos, Instituto de la Grasa (Spanish National Research Council), Spain

Additional Information

This book was written by academic staff belonging to different Universities who are experts in the field. This book in mainly intended for researchers, academics and professionals, not only from Universities and institutes of technology and research, but also from the Food Industry (wineries, etc.).

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