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Ultrasonic applications in bakery products

Author
Salazar, J.; Chavez-Dominguez, J. A.; Turo, A.; Garcia, M.
Type of activity
Book chapter
Book
Ultrasound in food processing: recent advances
First page
65
Last page
85
Publisher
Wiley
Date of publication
2017-03-24
ISBN
9781118964187 Open in new window
DOI
https://doi.org/10.1002/9781118964156.ch3 Open in new window
URL
http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1118964187.html Open in new window
Abstract
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic te...
Keywords
Bakery product, Bread dough, Cake batter, Consistency, Density, Mixing, Quality control, Rheology, Ultrasound
Group of research
CREB - Biomedical Engineering Research Centre
GSS - Sensor Systems Group