Ultrasound Technology in Food Processing

Abstract

Increasing the product's quality along with reducing the energy consumption are among the challenges sought in the food industry. To reach these challenges, numerous emerging technologies are being implemented at industrial scale as alternative to conventional ones. Among these technologies, ultrasound has taken attention due to its several advantages, that include energy saving, its label of “clean” technology, its ability to keep high product quality, and its combination with the use of “green” solvents, among others. Ultrasound technology has been successfully tested in several food processes such as for the extraction of valuable compounds from different matrices, for fermentation, freezing and crystallization, drying, filtration, emulsification, etc. With regard to the diversity of ap