Engineering and Information Technology Collected Works - Research Publications

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Type: Chapter × Author: Kentish, Sandra ×

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    Engineering Principles of Ultrasound Technology
    Kentish, S ; Bermudez-Aguirre, D (Elsevier, 2017-07-01)
    The book also contains how the technology could be launched in industry. Part I discusses ultrasound for food preservation, with topics like advances on thermo-sonication and nanothermosonication. This Chapter describes how ultrasonic waves are formed in ultrasonic baths, with horn transducers and in other acoustic devices. The range of acoustic frequencies and powers relevant to sonoprocessing are outlined. The concept of acoustic cavitation is explained as the formation of a field of small bubbles within a liquid exposed to ultrasound. It is the repetitive collapse of these bubbles under the influence of the acoustic field that is the dominant cause of most effects used in food processing, as it causes fluid turbulence and microjetting. The extent to which it is effective is a function of the system temperature and pressure, as well as fluid properties such as the surface tension, density and viscosity. The concept of acoustic nebulisation, which is the formation of a fine mist, is also explained.
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    Membrane Separations in the Dairy Industry
    Chen, G ; Leong, T ; Kentish, S ; Ashokkumar, M ; Martin, G ; Galanakis, C (Academic Press, 2019-03-15)
    Membrane filtration is widely used in the dairy industry. This chapter provides an overview of the various applications of reverse osmosis, nanofiltration, ultrafiltration, and microfiltration in the processing of milk, and dairy waste streams. A summary of milk composition and chemistry is provided in relation to membrane processing. Applications of membrane filtration in milk processing are then discussed, including on-farm concentration of milk, removal of microorganisms, and fractionation of protein and fat. Coverage also includes the use of membranes for standardizing the composition of cheese milk, processing and concentration of whey and whey proteins, and purification and treatment of dairy wastes. Recent progress in the understanding of flux decline and fouling in dairy membrane filtration is outlined, along with the potential application of ultrasound.