Applications of Ultrasound-Assisted Food Processing Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 52
Special Issue Editors
Interests: ultrasound for food processing; plant protein isolates; valorization of agro-industrial by-products; functional quality of proteins
Interests: food emerging technologies; food processing; functional foods; agro-industrial by-products; proteins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
High-intensity focused ultrasound (HIU) is a sustainable physical technology with a wide variety of applications in the food industry. The advantages of HIU are mainly due to the cavitation phenomenon produced by sound waves (20–100 kHz), which modifies the physical, biochemical, and mechanical properties of food. These changes contribute to faster mass and heat transfer, benefiting food processing. The most important ultrasound-assisted unit operations that improve process efficiency and product quality, compared to traditional technologies, are washing, sanitization, extraction, filtration, drying, freezing, crystallization, brining, mixing, emulsification, homogenization, defoaming, frying, and sterilization/pasteurization. Furthermore, HIU can be applied in combination with temperature, pressure, or both to produce a synergistic effect. Another important field of HIU is the structural modification of proteins and carbohydrates for their incorporation as food ingredients with superior techno-functional properties. While HIU offers numerous advantages, there are some limitations that must be addressed. Effective large-scale implementation, process optimization, and safety due to the release of trace amounts of toxic elements from the devices, as well as the degradation of nutrients and bioactive substances, are some of the main challenges currently facing HIU in food processing.
Dr. José Amando Ulloa
Dr. Judith Esmeralda Urías-Silvas
Guest Editors
Manuscript Submission Information
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Keywords
- high-intensity ultrasound
- food processing
- techno-functional properties
- nutritive quality
- structural properties
- food conservation
- food ingredients
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