Ultrasound and Microwave for Food Processing

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Ultrasound and Microwave for Food Processing is written by Gulzar Ahmad Nayik and published by Elsevier. It's available with International Standard Book Number or ISBN identification 032395992X (ISBN 10) and 9780323959926 (ISBN 13).

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. - Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction - Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries - Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources