Ultrasonic homogenization in the food industry
| dc.contributor.author | Yıldız, Gökçen | |
| dc.date.accessioned | 2026-02-08T15:11:19Z | |
| dc.date.available | 2026-02-08T15:11:19Z | |
| dc.date.issued | 2024 | |
| dc.department | Bursa Teknik Üniversitesi | |
| dc.description.abstract | Ultrasound is sound waves with frequency values ranging from 20 kHz to 10 MHz, above what the human ear can perceive. Ultrasound in the food industry compared to thermal processes such as pasteurization and sterilization, causes less damage to food products, shortens the heat treatment time, accelerates heat transfer in thermal processes, increases the chemical reaction rate, and improves the sensory quality of foods. While it is important to improve the sensory quality of foods, the ease of accessibility and low cost of the equipment are reasons for preference. In this review, the effects of ultrasonic homogenization in the food industry have been presented. © 2024 Nova Science Publishers, Inc. All rights reserved. | |
| dc.identifier.endpage | 158 | |
| dc.identifier.isbn | 9798891136694 | |
| dc.identifier.isbn | 9798891136564 | |
| dc.identifier.scopus | 2-s2.0-85191517727 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 131 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12885/5371 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Nova Science Publishers, Inc. | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | Scopus_KA_20260207 | |
| dc.subject | Food | |
| dc.subject | Quality | |
| dc.subject | Ultrasonic homogenization | |
| dc.title | Ultrasonic homogenization in the food industry | |
| dc.type | Book Chapter |
