Foods, Volume 7, Issue 10
October 2018 - 20 articles
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Cover Story: Ultrasound (US) refers to acoustic waves with a frequency greater than 20 kHz, distinguished into two categories: low intensity and high intensity. More recently, US has been used in the food sector. Indeed, the use of US in processing industries has steadily increased over the years, resulting in permanent changes in food materials in liquid systems through cavitation. A US process allows microorganisms and enzymes to be activated to preserve or decontaminate foods, especially when US is combined with heat and high-pressure techniques. An increasing number of industrial processes utilize US as an aid to process mixing materials, form foams and agglomerates, precipitate dust, improve filtration efficiency, dry, and extract compounds from vegetables and food. Ultrasonic technology can replace traditional sanitization methods, and US does not alter the organoleptic properties of foods. View this paper 
