Inquiry (采购产品): Ultrasound for Food Processing I am researching the use of ultrasound in various food processing applications. I have experience in the past with using ultrasound to seal polyethylene sheets in bread/bun packaging (low temperature spot and seam welding), but no experience on the food processing side. I am interested in the package side as well, but am looking for leads on the food processing side. Do you offer this or know of someone that does? I was considering the following areas, but this is by no means a complete list. 1. Agglomeration or mechanical adhesion/binding of food particles. Particle fusion/cluster welding of product with reduced binders (i.e. sugar), similar to ultrasonic welding of polymers, but with food product? 2. Enhancing heat and mass transfer. This would include dehydration and nucleate boiling (i.e. reducing frying time of potato chips) 3. Fragmentation – high quality cutting and perhaps peeling of raw product 4. Improved fermentation for shorter proof time for yeast activity (or heat transfer to get dough up to 95F faster for optimal chemical reaction). 5. Temporary viscosity reduction of binder material with high molecular weight components without having to add water. 6. Changing water activity inside of product to stabilize for long shelf life 7. Defoaming and de-aeration of beverages 8. Low temperature pasteurization Any assistance would be greatly appreciated. Please get back to me with any questions and comments. Regards, Austin **** Hidden Message ***** Austin Kozman 75024 USA Company: PepsiCo E-mail: austin.kozman@pepsico.com **** Hidden Message ***** austin.kozman@pepsico.com
