Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Ultrasound has been used for the last 50 y in different processing applications. Depending on the power and frequency of the sound waves, ultrasound techniques can be classified in different categories. Low-intensity ultrasound uses high frequencies in the range of 100 kHz to 10 MHz and is mostly used for therapeutic purpose (frequencies between 1 and 10 MHz) and to passively monitor the characteristics of materials (frequencies between 100 kHz and 10 MHz). High-intensity ultrasound (HIU), on the other hand, uses lower frequencies in the range of 20 to 100 kHz and it is commonly used for cleaning, disrupting, and …