| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1266243 | Ultrasonics Sonochemistry | 2012 | 9 Pages |
In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are “mature” industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that ultrasonic processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future.
► Ultrasound has been increasingly used in food processing. ► A short review of ultrasonic processing in selected food processing applications has been provided. ► The physical forces generated by acoustic cavitation have been found useful in such applications.
