Application and Development of Ultrasonic Technology in Food Processing

Dear Colleagues,

In recent years, there has been increasing interest in the use of ultrasonic technology in food processing. Ultrasound has various applications in food processing due to its ability to induce physical, chemical, and mechanical changes in food materials. The use of ultrasound has a positive effect on the sensory evaluation of products and their nutritional value, generating lower energy costs and shorter processing times. Ultrasonic technology can be used at various stages of production, e.g., during mixing, emulsification, and homogenization. Ultrasonic processing is an alternative to the conventional thermal methods used during pasteurization and food preservation. Ultrasonic technology is also used as an alternative to conventional freezing, thawing, and drying. Ultrasonic treatment is likewise used when extracting bioactive substances from raw plant materials. One more important topic is the use of ultrasound to wash fruits and vegetables.

This Special Issue aims to publish original scientific articles and review articles devoted to the use of ultrasonic technology in food processing. Another important issue is the effects of ultrasound on the composition, quality, and safety of foods and by-products. The use of ultrasound in the food industry requires the use of appropriate devices, including large-scale ultrasonic reactors, which are also the subject of this Special Issue.

Dr. Monika Krzywicka
Prof. Dr. Zbigniew Kobus
Dr. Anna Pecyna
Guest Editors

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• ultrasonic treatment
• food processing
• extraction
• preservation
• mixing
• emulsification
• homogenization
• freezing
• drying
• ultrasonic cleaning