Ultrasound for Improved Crystallisation in Food Processing

The Use of Power Ultrasound to Enhance Food Processing Technologies

The use of power ultrasound refers to the application of sound that is just above the range of human hearing. Under these conditions, an acoustic wave is able to create very high levels of turbulence within an aqueous solution, through the generation of transient cavitation, the growth and violent collapse of microbubbles. Many scientists will be aware of the use of ultrasonic cell disruptors a...

Improved food availability for food security in Asia-Pacific region.

Food security requires that all people can access sufficient food for a healthy life. Enough food is produced to feed the global population, but more than 1.02 billion people are malnourished. Malnutrition and chronic food insecurity are widespread in some countries of the Asia-Pacific region; as much as 20 to 60 percent of the region's population lacks sufficient food to meet their minimum ene...

Improved postharvest technologies for promoting food storage, processing, and household nutrition in Tanzania

An Improved Decision Making Grid Model for Food Processing Small and Medium Industries

Small and medium food manufacturing companies in developing countries must produce marketable products and always meet the standards expected by their customers. This requires the investment in technology management in supporting daily operation and maintenance. Whenever there is a huge number of machines in production lines, then there will be a heavy duty of the maintenance activities. This p...

Crystallisation kinetics

D. Quigley (Theory Group) The rates at which crystals nucleate and grow from either a supercooled melt, or a supersaturated solution, are essential inputs for solidification models in a variety of contexts. These include materials synthesis and processing, development of antifreeze strategies for cryopreservation, and understanding the formation of harmful biological crystals such as kidney st...