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25 - Ultrasonic mixing, homogenization, and emulsification in food processing and other applications

Delmas, Henri and Barthe, Laurie 25 - Ultrasonic mixing, homogenization, and emulsification in food processing and other applications. (2015) In: Power Ultrasonics : Applications of High-Intensity Ultrasound. Elsevier, 757-791. ISBN 978-1-78242-028-6

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Official URL: https://doi.org/10.1016/B978-1-78242-028-6.00025-9


This chapter analyzes the effects of power ultrasound on physical operations used either for the production and/or dispersion of a solid or a liquid phase in a liquid through precipitation, crystallization, emulsification, or simple deaggregation or for the disruption and/or dissolution of particles, floc, curd, or cells. First, a brief survey of cavitation and acoustic streaming gives the minimum information necessary to understand local and global US-induced hydrodynamics and their role on micro- and macromixing. Concerning specific applications, aggregate dispersion, particle disruption, dissolution, and homogenization are reviewed. Emulsification as an important application in food and the cosmetic industry is specifically emphasized.

Item Type:Book Section
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
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Deposited On:06 Nov 2018 10:18

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