Starch Recovery from Degermed Corn Flour and Hominy Feed Using Power Ultrasound

From: Cereal Chemistry | Date: July 1, 2005| Author: Eckhoff, S R; Feng, H; Niu, Y; Zhang, Z | Copyright information

Cereal Chem. 82(4):447-449

Power ultrasound is sound waves in the frequency range of 20-100 kHz with a sound intensity of 10-1,000 W/cm^sup 2^. It has been studied for use in a number of food-processing applications. The ultrasound mode of action is attributed to a phenomenon called cavitation, which is the formation, growth, and implosion of tiny gas bubbles or cavities in a liquid. Implosion of cavities results in micro-streaming and localized high shear that can be used to perform v...

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