Ultrasound Fundamentals and Ultrasound-Assisted Food Processing Applications

Abstract

Ultrasound has emerged as a versatile and promising tool to enhance and speed up traditional processing operations used by the food industry or to be used as an alternative food-processing method. This review provides an overview of the fundamental principles of sonication and its diverse applications in food processing. The core concepts of acoustic cavitation and the influence of power on processing outcomes are discussed in detail. The design and operation of different ultrasound systems, including direct-contact probe and indirect-contact bath systems, and their respective advantages were reviewed. Furthermore, a wide array of applications were explored, namely extraction, homogenization, degassing and deodorizing, pasteurization and vegetable blanching, drying and dehydration, freezin