Mechanical effects of power ultrasounds in food processing – a review

Abstract

The application of ultrasound in the food industry has been extensively research and developed in different important areas, such as determination of food proprieties, plant, sanitation and food processing. In the food industry, the ultrasound technology has been utilized for inactivation of microorganisms and enzymes, crystallization, drying, degassing, filtration, extraction, sterilization, etc. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review present a map of current knowledge on the mechanical effects of ultrasound in food processing technology.