Ultrasonic separation of food materials #50

Abstract

High-frequency ultrasonic sound waves with a frequency >400 kHz have recently been used in various applications as a means to enhance the recovery of food materials in multicomponent mixtures. The premise of ultrasonic separation is to achieve significant enhancements to separation processes without altering the physical or chemical integrity of the food product. The application of ultrasonic standing waves leads to specific positioning of individual droplets or particles at the pressure nodes or antinodes within a reactor that increases the probability for them to agglomerate or coalesce into larger entities more rapidly. Increased particle sizes promote flotation or sedimentation and therefore enhance the predisposition of material mixtures for separation. This chapter will detail the main principles behind this technology and how it can be implemented into existing food processing lines. Application of this technology in food processing will be shown, showcasing commercial success in the palm oil milling industry and future potential in dairy and bioproducts.