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Effect of low frequency,high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation |
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| Authors: | Monica Anese Maria Valeria De Bonis Giorgio Mirolo Gianpaolo Ruocco |
| Affiliation: | 1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Sondrio 2/a, Udine 33100, Italy;2. CFDfood, Scuola d’Ingegneria, Università degli Studi della Basilicata, Campus Macchia Romana, Potenza 85100, Italy |
| Abstract: | Ultrasound induced changes of certain physical and chemical properties of molecules are nowadays exploited at industrial level for food processing and preservation purposes. Deeper knowledge on the mechanisms influencing these changes would contribute to extend implementations of ultrasound to steer structure and functionality of food molecules. |
| Keywords: | Ultrasonics Viscosity Non-newtonian Natural convection Tomato puree Computational fluid dynamics |
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