Erosion potential of ultrasonic food processing
Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Kemerovo State University
2021
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| Accès en ligne: | https://doaj.org/article/134bde61a4ab493ab98b697822681f26 |
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