Ultrasound in Food Processing

by Povey, Malcolm J. W.; Mason, Timothy J.

• ISBN13: 9780751404296
• ISBN10: 0751404292
• Format: Hardcover
• Copyright: 1997-11-01
• Publisher: Blackie Academic & Professional

Summary

This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.

Table of Contents

List of contributors	xi
Preface	xiii
Controlling overfilling in food processing	1	(16)
J. Ridgway
K.S. Henthorn
J.B. Hull
Introduction	1	(2)
Elements of a bottling process	3	(1)
Ultrasound monitoring	3	(3)
Transducer design	3	(1)
Design implementation	3	(1)
Ultrasonic couplants	4	(1)
Ultrasound tests	5	(1)
Ultrasound simulation	6	(1)
Controller design	6	(9)
Three-term controller	6	(1)
Digital design	7	(5)
Fuzzy logic control	12	(3)
Conclusions	15	(1)
References	16	(1)
`Off-the-shelf' ultrasound instrumentation for the food industry	17	(13)
D. Cartwright
Introduction	17	(1)
Ultrasound	17	(4)
A general overview of ultrasonic equipment	19	(2)
Amplitude information as a means to detect time-of-flight	21	(7)
Food industry requirements	21	(2)
Designing the `UVM-1'	23	(5)
Applications	28	(1)
References	29	(1)
Rapid determination of food material properties	30	(36)
M.J.W. Povey
Introduction	30	(2)
Theory	32	(10)
Pure materials	32	(5)
Multiphase materials	37	(1)
Scattering	38	(3)
Solid content measurement	41	(1)
Sound attenuation in the presence of relaxation and scattering	41	(1)
Techniques	42	(2)
Pitch and catch technique	42	(1)
Ultrasound spectrometry	43	(1)
Ultrasound profiling	43	(1)
Process tomography	44	(1)
Particle sizing	44	(1)
Process control	44	(1)
Computer modelling	44	(1)
Attributes of food measurable with ultrasound	44	(1)
Applications	45	(11)
Water	47	(1)
Air bubbles	48	(1)
Crystallization	49	(1)
Composition determination	50	(1)
Viscoplastic materials	51	(1)
Dairy products	51	(2)
Level measurement	53	(1)
Flow measurement	53	(2)
Temperature measurement	55	(1)
Current applications of ultrasound measurement in foods	55	(1)
The future -- integration with other sensors	56	(1)
References	56	(10)
Ultrasound process tomography -- the prospects in food processing and inspection	66	(19)
B.S. Hoyle
Introduction	66	(1)
Overview of process tomography	66	(1)
Ultrasonic sensors for tomography	67	(5)
Tomography using ultrasonic transduction	72	(5)
Applications and limitations	77	(4)
References	81	(4)
Particle sizing of food emulsions using ultrasonic spectrometry: principles, techniques and applications	85	(20)
D.J. McClements
Introduction	85	(1)
Measurement techniques	86	(4)
Through transmission techniques	88	(1)
Pulse echo techniques	89	(1)
Interferometric technique	90	(1)
Theory of ultrasonic propagation in emulsions	90	(9)
General theory of ultrasonic scattering	91	(2)
Simplified mathematical models	93	(5)
Polydispersity	98	(1)
Conversion of ultrasonic measurements to droplet size distributions	99	(1)
Thermophysical properties of component phases	100	(1)
Application of ultrasonic spectrometry to food emulsions	100	(1)
Advantages and limitations of ultrasonic spectrometry	101	(1)
Conclusions	102	(1)
References	103	(2)
Power ultrasound in food processing -- the way forward	105	(22)
T.J. Mason
Introduction	105	(1)
Power ultrasound: generation and equipment	106	(9)
Methods of generating power ultrasound	106	(2)
The design of power ultrasonic systems	108	(2)
Types of ultrasonic reactor	110	(5)
Applications of power ultrasound in food processing	115	(10)
Oxidation processes	115	(1)
Enzyme reactions	115	(1)
Stimulation of living cells	115	(2)
Sterilization	117	(1)
Ultrasonic emulsification	118	(1)
Extraction	119	(1)
Meat products	119	(1)
Crystallization	120	(1)
Degassing	121	(1)
Acoustically aided filtration	122	(1)
Acoustic drying	123	(1)
Effect on rice grains	124	(1)
References	125	(2)
Some applications of air-borne power ultrasound to food processing	127	(17)
J.A. Gallego-Juarez
Introduction	127	(1)
The new air-borne power ultrasound technology	128	(2)
Applications to food processing	130	(12)
Food dehydration	132	(7)
Defoaming	139	(3)
Conclusion	142	(1)
References	143	(1)
The importance of power ultrasound in cleaning and disinfection in the poultry industry -- a case study	144	(7)
T. Quartly-Watson
Introduction and background	144	(1)
Factory production requirements	145	(1)
Production process	145	(1)
Conveyors	145	(1)
Problems with conventional cleaning	146	(1)
Ultrasonic cleaning	146	(2)
Design variables	146	(1)
Type of contamination	146	(1)
Type of material to be cleaned	147	(1)
Method of operation	147	(1)
Results	148	(2)
Cleanliness testing requirements	148	(1)
TVC analysis	148	(1)
Biotrace analysis	149	(1)
Reliability	149	(1)
Cost benefit	149	(1)
Conclusion	150	(1)
The principles of cavitation	151	(32)
T.G. Leighton
Introduction: the characterization of cavitation	151	(2)
Types of cavitation	153	(8)
Rectified diffusion	161	(4)
Acoustic radiation forces on bubbles	165	(2)
The thresholds between inertial and non-inertial cavitation, and the importance of stable gas bodies	167	(5)
The nucleation of inertial cavitation	167	(2)
The mechanical index	169	(3)
The `activity' of cavitation	172	(5)
Conclusions	177	(1)
References	178	(5)
Ultrasound: a new opportunity for food preservation	183	(10)
R.G. Earnshaw
Introduction	183	(1)
Traditional preservation using elevated temperature	183	(1)
Ultrasound: a new method for the magnification of heat damage and catalysis of cell death	184	(1)
Mechanisms of ultrasound-induced cell damage	185	(2)
Practical aspects of application for food preservation	187	(1)
Combination of ultrasound and increased temperature -- thermosonication	187	(3)
Engineering considerations of thermosonication	190	(1)
Increasing the effectiveness of antimicrobial chemicals	190	(1)
Combination with pH control	191	(1)
The future	191	(1)
References	192	(1)
Ultrasonically assisted separation processes	193	(26)
E.S. Tarleton
R.J. Wakeman
Introduction	193	(1)
The need for field-assisted separations	193	(2)
The concepts of field-assisted separations	195	(4)
The enhancement of flux in filtration processes	199	(11)
Influence of force fields in dead-end cake filtration	200	(2)
Influence of electric fields in crossflow filtration	202	(1)
Influence of ultrasonic fields in crossflow filtration	202	(5)
Influence of combined electric and ultrasonic fields in crossflow filtration	207	(3)
Enhancement mechanisms and limiting parameters in field-assisted filtration	210	(4)
The potential advantages of field-assisted filtration	214	(2)
The future for field-assisted separations	216	(1)
References	217	(2)
Ultrasonic monitoring of shelf life in food emulsions	219	(16)
M.M. Robins
Introduction	219	(2)
Ultrasonic creaming monitor	221	(1)
Creaming of emulsions without added polymer	222	(4)
Creaming of emulsions with low concentrations of non-adsorbing polymer	226	(2)
Creaming of emulsions with high concentrations of non-adsorbing polymer	228	(2)
Creaming of emulsions with adsorbing polymer	230	(3)
Summary	233	(1)
References	233	(2)
Ultrasound and the computer modelling of food	235	(19)
V.J. Pinfield
Introduction	235	(2)
The use of computer modelling	237	(2)
A macroscopic model	239	(6)
Description of model	239	(2)
Results of macroscopic model	241	(4)
A real creaming and flocculating sample	245	(1)
A microscopic model	246	(5)
Description of model	246	(2)
Results of microscopic model	248	(3)
Conclusions	251	(1)
References	252	(2)
An introduction to ultrasonic food cutting	254	(17)
F.F. Rawson
Introduction	254	(1)
Food cutting	254	(1)
Ultrasonic food cutting	255	(2)
Benefits of ultrasonic food cutting	255	(1)
Food products suitable for ultrasonic cutting	256	(1)
Costs	256	(1)
The ultrasonic cutting process	257	(3)
High-power ultrasonic transmission	257	(2)
Ultrasonic cutting	259	(1)
Ultrasonic parameters	259	(1)
Other ultrasonic cutting techniques	259	(1)
Machines and equipment	260	(5)
Guillotine-cutting conveyor machines	260	(2)
Guillotine rotary cutting machines	262	(1)
Profile-cutting machines	262	(2)
Slitting and multiple blade systems	264	(1)
Two-axis portioning machines	265	(1)
Ultrasonic knife blades - longitudinal vibration	265	(1)
Sabre and scalpel blades	265	(1)
Guillotining blades	265	(1)
Two-dimensional ultrasonic profile cutting	266	(1)
Future developments	266	(3)
Radial cutting blade	266	(3)
One driving source multivibrator systems	269	(1)
Blade developments	269	(1)
Conclusions	269	(1)
References and bibliography	269	(2)
Index	271