Applications and Trends for Ultrasound in 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: 15 February 2026 | Viewed by 60
Special Issue Editors
Interests: innovative food processing technologies; ultrasound technology; food safety engineering
Special Issues, Collections and Topics in MDPI journals
Interests: non-thermal processing; ultrasound technology; functional foods; fruit–vegetable processing; drying technology
Interests: novel approaches for food engineering; hydrocolloids and emulsions; sonoprocessing; edible coatings; food packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to introduce this Special Issue on “Applications and Trends for Ultrasound in Food Processing,” which showcases the latest advancements and innovative uses of ultrasound technology across the food industry. Ultrasound has gained significant attention as a versatile, non-thermal processing method offering numerous benefits for food quality, safety, and functionality while preserving nutritional and sensory attributes. Its ability to enhance extraction, inactivate microorganisms, improve texture, and increase the efficiency of drying and emulsification processes makes it a powerful tool in modern food processing, addressing consumer demand for minimally processed, fresh-like products.
Despite its promising advantages, challenges such as process optimization and industrial-scale implementation remain, and recent studies have focused on overcoming these barriers. Several contributions emphasize ultrasound’s role in functional food development and shelf-life extension of fresh and minimally processed products.
We believe this compilation provides valuable insights for researchers, food engineers, industry professionals, and policymakers seeking to harness ultrasound technology to meet the evolving demands of food production, safety, and sustainability. We invite you to explore these contributions that collectively advance the understanding and practical applications of ultrasound in modern food processing.
Prof. Dr. Hao Feng
Dr. Gulcin Yildiz
Prof. Dr. Wenjun Wang
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- ultrasound technology
- extraction
- synergistic processing technologies
- drying enhancement
- modification of functional components
- functional foods
- shelf-life extension
- food safety
- process optimization
- cavitation
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