naa a22 4500 510764649 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s12393-012-9061-0 doi (NATIONALLICENCE)springer-10.1007/s12393-012-9061-0 Ultrasound for Improved Crystallisation in Food Processing [Elektronische Daten] [N. Deora, N. Misra, A. Deswal, H. Mishra, P. Cullen, B. Tiwari] Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed. Springer Science+Business Media New York, 2013 Sonocrystallisation nationallicence Ultrasound nationallicence Honey nationallicence Sugar nationallicence Crystal nationallicence Deora N. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut Misra N. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland aut Deswal A. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut Mishra H. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut Cullen P. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland aut Tiwari B. Manchester Food Research Centre, Manchester Metropolitan University, M14 6HR, Manchester, UK aut Food Engineering Reviews Springer-Verlag 5/1(2013-03-01), 36-44 1866-7910 5:1<36 2013 5 12393 https://doi.org/10.1007/s12393-012-9061-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-012-9061-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Deora N. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut NATIONALLICENCE 700 1- Misra N. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland aut NATIONALLICENCE 700 1- Deswal A. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut NATIONALLICENCE 700 1- Mishra H. Agricultural and Food Engineering Department, Indian Institute of Technology, 721302, Kharagpur, India aut NATIONALLICENCE 700 1- Cullen P. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland aut NATIONALLICENCE 700 1- Tiwari B. Manchester Food Research Centre, Manchester Metropolitan University, M14 6HR, Manchester, UK aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer-Verlag 5/1(2013-03-01), 36-44 1866-7910 5:1<36 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer