Intro -- Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustaina ... -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action -- 1. Introduction -- 2. Principle and mechanism of action of ultrasound -- 3. High-power ultrasound in food technology -- 3.1. HPU applications -- 3.1.1. Extraction -- 3.1.2. Preservation -- 3.1.3. Improvement of food properties -- Emulsification -- Crystallization -- Filtration and drying -- 4. Low-power ultrasound in food technology -- 5. Advantages and limitations of ultrasound -- 6. Conclusions -- Acknowledgments -- References -- Chapter 2: Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction -- 1. Introduction -- 2. Ultrasound-assisted extraction -- 2.1. Factors influencing UAE -- 2.1.1. Frequency -- 2.1.2. Intensity -- 2.1.3. Solvent -- 2.1.4. Temperature -- 2.1.5. Matrix particles -- 2.1.6. Shape and size of ultrasonic devices -- 2.2. Ultrasonic apparatus -- 2.2.1. Ultrasonic bath -- 2.2.2. Ultrasonic probe -- 3. Optimization and modeling of UAE of phenolic compounds -- 3.1. Response surface methodology -- 3.2. Current machine learning models -- 3.3. Mathematical models based on Fick's law or some type of rate law -- 3.4. Computational fluid dynamics -- 3.5. Thermodynamics studies -- 4. Final remarks -- Acknowledgments -- References -- Chapter 3: Ultrasound as a preservation technique -- 1. Introduction -- 2. Fruit and vegetables -- 3. Milk and derived products -- 4. Meat and fish -- 5. Conclusions and future perspectives -- Acknowledgments -- References -- Chapter 4: Ultrasound to improve drying processes and prevent thermolabile nutrients degradation -- 1. Introduction.

2. The characteristics of the drying process -- 3. The utilization of ultrasound in the drying process -- 4. The improvement of the drying process by ultrasound -- 5. Designing of the quality of food by the means of ultrasound enhanced drying -- 6. Conclusions -- Acknowledgments -- References -- Chapter 5: Application of ultrasound to obtain food additives and nutraceuticals -- 1. Introduction -- 2. Principles of UAE -- 3. Instrumentation -- 4. Factors affecting UAE efficiency -- 4.1. Effect of ultrasound operating parameters -- 4.2. Effects of matrix -- 4.3. Solvent type and liquid-to-solid ratio (L/S) -- 4.4. Temperature -- 4.5. Extraction time -- 4.6. Advantages and disadvantages of UAE -- 5. Application of UAE to obtain food additives and nutraceuticals -- 5.1. Polyphenols -- 5.2. Colorants -- 5.3. Carotenoids -- 5.4. Anthocyanins -- 5.5. Betalains -- 5.6. Lipids -- 5.7. Stabilizers -- 5.8. Proteins -- 6. Conclusions -- References -- Chapter 6: Application of high-intensity ultrasound in food processing for improvement of food quality -- 1. Introduction -- 2. Drying -- 3. Extraction -- 4. Freezing -- 5. Fermentation -- 6. Crystallization -- 7. Emulsification/homogenization -- 8. Foaming -- References -- Chapter 7: Ultrasound to obtain aromatized vegetable oils -- 1. Ultrasound techniques at the laboratory and industrial scale -- 2. Vegetable oils: Major and minor components -- 2.1. Major components -- 2.2. Minor components -- 2.2.1. Mono- and diglycerides -- 2.2.2. Phospholipids -- 2.2.3. Free fatty acids -- 2.2.4. Sterols -- 2.2.5. Tocopherols and tocotrienols -- 2.2.6. Water -- 2.2.7. Pigments -- 2.2.8. Other minor compounds -- 3. Ultrasound extraction of bioactive molecules using vegetable oils as solvents -- 4. Mechanism of ultrasonic extraction -- 5. Future trends -- References -- Chapter 8: Ultrasound for beverage processing.

1. Introduction -- 2. Energy-based types of ultrasound -- 2.1. Low-energy ultrasound -- 2.2. Principles of low-energy ultrasounds -- 2.3. High-energy ultrasound -- 2.4. Principles of high-energy ultrasound -- 3. Fundamentals -- 3.1. Generation of ultrasound -- 3.2. Process parameters -- 3.3. Types of sonication -- 4. Ultrasound applications in food science and technology -- 5. Benefits of ultrasonication -- 6. Ultrasound in processing of milk and dairy products -- 7. Ultrasound in processing of fermented beverages -- 8. Application of ultrasound in water treatment -- 9. Ultrasound in processing of fruit juices -- 10. Ultrasound application in carbonated beverages -- 11. Conclusion and future perspectives -- References -- Chapter 9: Improvement of freezing processes assisted by ultrasound -- 1. Introduction -- 2. Freezing of food -- 2.1. Physical properties of frozen food and water -- 2.2. Time of particular freezing stages-Plancks theory -- 2.3. Crystallization and glass transitions affected by the structure and food composition -- 2.4. Recrystallization -- 3. The mechanism of the impact of ultrasound on the freezing process -- 4. The improvement of freezing process by ultrasound-Experimental results -- 5. The impact of US-assisted freezing on the quality of food -- 6. Conclusions -- Acknowledgments -- References -- Chapter 10: Development of fermented food products assisted by ultrasound -- 1. Introduction -- 2. Ultrasounds as a pre-treatment for fermentation processes -- 2.1. Dairy products -- 2.2. Other products -- 3. Fermentation processes assisted by ultrasounds -- 3.1. Dairy products -- 3.2. Alcoholic beverages -- 3.3. Monitorization of fermentative processes -- 4. Ultrasounds as a post-treatment of fermented food products -- 4.1. Dairy products -- 4.2. Alcoholic beverages -- 5. Conclusions and future perspectives -- Acknowledgments.

References -- Chapter 11: Sonocrystallization -- 1. Introduction -- 2. Fundaments of crystallization and the role of US -- 3. Role of sonocrystallization in sustainable food production -- 3.1. Sonocrystallization of fat, oils, oil-based products -- 3.2. Sonocrystallization of amino acids -- 3.3. Sonocrystallization of lactose -- 4. Development of healthier foods with sonocrystallization -- 4.1. Elaboration of lipid-based ingredients with sonocrystallization technology -- 4.2. Reducing the sodium chloride content in food products -- 5. Conclusion and further considerations -- Acknowledgments -- References -- Chapter 12: Application of hydrodynamic cavitation in food processing -- 1. Introduction -- 2. Basics of hydrodynamic cavitation -- 3. Different configurations of hydrodynamic cavitation reactor -- 3.1. High-pressure homogenizer -- 3.2. High-speed homogenizer -- 3.3. Low-pressure hydrodynamic cavitation devices -- 3.4. Other rotational HC reactors -- 3.5. Hydrodynamic jet mixer -- 3.6. HC+AC reactor -- 4. Guidelines for selection of operating conditions and reactor configurations -- 5. Applications of hydrodynamic cavitation in food industry -- 5.1. Microbial inactivation -- 5.2. Extraction -- 5.3. Nanoemulsions -- 5.4. Viscosity reduction -- 5.5. Beer production and gluten-free beer -- 5.6. Rehydration -- 5.7. Formulation of Greek styled yogurts -- 5.8. Improved antioxidant activity -- 6. Comparison of hydrodynamic and ultrasonic cavitation: Some specific case studies -- 6.1. Oil in water emulsion -- 6.2. Case study for effect of HC processing on physicochemical properties and microbial inactivation of peanut milk -- 6.3. Effect on soy protein isolate functionality -- 6.4. Degumming of crude soybean oil -- 7. Energy and techno-economical assessment -- 8. Conclusions and future aspects -- References -- Index.