Kapustin Sergey Vladimirovich

Place of work

Organization:
FSBEI of HE "Razumovskiy Moscow State University of Technology and Management"
Position:
аспирант

Author's articles(1)

The use of ultrasonic cavitation in the food industry

01.04.2016

Annotation

this article describes the benefits of using the effect of ultrasonic treatment on the nutritional environment in comparison with other types of commonly used processing methods – cutting, heat treatment, mixing. Particular attention is paid to the use sonochemical effects when emulsified liquid food media. The concrete examples and shows promising use of this type of actions to ensure the stability of food emulsions.
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