This book attends to the future development of ultrasound in food processing, covering both High Power (product altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that individuals in market and academia can make informed choices about future research study and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process advancement, engineering and research study. It will be indispensable for scientists and technologists associated with active ultrasound research and instrument manufacture.
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