Author/Authors :
Schneider، نويسنده , , Yvonne and Zahn، نويسنده , , Susann and Hofmann، نويسنده , , Jِrg and Wecks، نويسنده , , Mike and Rohm، نويسنده , , Harald، نويسنده ,
Abstract :
Ultrasonic cutting is frequently used for the separation of foods, especially in case of commodities with multiple layers showing a different mechanical resistance. Both chemiluminescence measurements and the degradation of organochloric compounds served as an evidence for the occurrence of acoustic cavitation around excited cutting blades. Additionally, sensory experiments revealed that even a short ultrasonic treatment of edible oil is sufficient to generate a remarkable off-flavor.
