Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Condensed matter physics, Physical chemistry, Chemical process engineering, Food and beverages

Publication Details

Food Engineering Reviews, 5(1):36-44

Abstract

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. in honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a non-invasive approach to producing crystals with desired properties. Sonocrystallisation facilitates process control, primarily by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods, including chocolates, honey, fats and frozen foods are reviewed. Challenges of process adoption such as scale-up are discussed.

DOI

https://doi.org/10.1007/s12393-012-9061-0

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