Special Issue "Acoustic and Hydrodynamic Effects in Food Processing"
Deadline for manuscript submissions: closed (30 June 2018).
Interests: green chemistry; process intensification; green extraction; enabling technologies (ultrasound, microwaves, hydrodynamic cavitation, ball milling, flow chemistry); sustainable chemical processes
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Special Issue in Molecules: Green and Sustainable Solvents
Topical Collection in Molecules: Preanalytical Methods for Natural Products Production
Special Issue in Molecules: Enabling Technologies for Chemical Process Intensification: From Lab to Industrial Applications
Special Issue in Catalysts: Sustainable Catalysts for Biofuel Production
Special Issue in Molecules: New Biologically Active Substances from Plants and Animals of the Pacific Region
Special Issue in Molecules: Exclusive Papers of the Editorial Board Members (EBMs) of the Green Chemistry Section of Molecules
Special Issue in Processes: Redesign Processes in the Age of the Fourth Industrial Revolution
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This Special Issue aims to present an updated overview of the applications of ultrasound and hydrodynamic cavitation in food processing. Starting with a description of the physical concepts and phenomena behind cavitational effects, shear forces and the microjets generated during sonication and hydrodynamic treatment, the final goal is to provide insight into existing industrial processes that take advantage of these energy sources. An accurate analysis of observed mechanical, physical, chemical and biochemical changes should facilitate process optimization and minimize the risk of food component degradation and the loss of functional and flavoring properties. The wide range of operations that make use of this technology include extraction, emulsification, solid dispersion, freezing, drying, cutting, degassing/defoaming, thawing, brining, microorganism inactivation, meat tenderization, filtration and crystallization. The huge production volumes found in the food industry require highly efficient, large-scale reactors that are designed for flow processes where turbulence, share and cavitational effects are modelled in numerical simulations. The knowledge presented herein should shed light on the state-of-the-art and promote the smart use of ultrasound and hydrodynamic cavitation in food processing.
Prof. Dr. Giancarlo Cravotto
Manuscript Submission Information
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Food processing and packaging