High-intensity ultrasound accelerates diffusion of materials into biological membranes and can be used to improve food processes. Some possible mechanisms are presented, as well as an attempt to explain theoretically how and why sound affects mass transfer. Some important factors to acoustically-mediated diffusion processes are classified. A summary of acoustic drying and research on such processes is presented.
|Number of pages||6|
|Specialist publication||Food Technology|
|Publication status||Published - 1 Dec 1994|
ASJC Scopus subject areas
- Food Science