Advanced Ultrasonic Technology Applied to Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 270
Special Issue Editor
Special Issue Information
Dear Colleagues,
Ultrasonic technology has several key applications in food processing, enhancing methods such as extraction, emulsification, decontamination, and fermentation. It improves flavor and bioactive compound extraction from raw materials by using cavitation to break down cell walls. In emulsification, it creates stable mixtures of immiscible liquids, resulting in smoother sauces and dressings. The technology also facilitates effective microbial reduction, ensuring safer food products while maintaining quality through non-thermal processes. Additionally, ultrasonic waves can accelerate fermentation by enhancing microbial activity, making it a valuable tool for producing dairy and alcoholic beverages. Overall, these applications contribute to improved efficiency, quality, and safety in food processing.
A. Extraction Processes- Enhancing flavor and aroma extraction.
- Extraction of bioactive compounds.
- Stability of emulsions in sauces and dressings.
- Particle size reduction in beverages.
- Microbial reduction techniques.
- Non-thermal preservation methods.
- Impact on yeast and bacterial activity.
- Applications in dairy and alcoholic beverages.
Dr. Surangna Jain
Guest Editor
Manuscript Submission Information
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Keywords
- ultrasonic technology
- ultrasonic waves
- food quality
- food safety
- sustainability
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