Potential of Ultrasound in Food Processing: An Overview
Current Journal of Applied Science and Technology · pp. 14–34 · Published 25 Sep 2023
10.9734/cjast/2023/v42i324217Abstract
Ultrasound is well known for its versatile processing in food industry. Ultrasound can be used in various unit operations such as filtration, freezing, thawing, brining, sterilization/pasteurization, and cutting, in different food divisions including meat, fruits and vegetables, cereals, and dairy. It serves as a sustainable and low-cost alternative to traditional heat-based technologies. Ultrasound technology has revolutionized the food processing industry by offering rapid processes, enhanced efficiency, improved shelf life. Application of ultrasound in food will serve the benefits in several manners like conserve the nutrients for ultimate customer, improve physico-chemical characters of food along with sensory characteristics and responsible for preservation of food through different mechanisms. In this review the major applications of ultrasonic technique during processing or as a pre-treatment show tremendous potential as a non-thermal technique are discussed briefly.
Cited by 10
Valeria Rizzo · Foods · 2025
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur · Future Postharvest and Food · 2025
Piotr Pszczółkowski, Barbara Sawicka, Piotr Barbaś · Applied Sciences · 2025
Jiaqi Wang, Jiayi Wang, Yan Du · Journal of Food Science · 2026
Shaun Thamsanqa Mgoma, Moses Basitere, Vusi Vincent Mshayisa · Processes · 2025
Muhammad Sameem Javed, Haq Nawaz, Fatima Filza · Ultrasonics Sonochemistry · 2025
José Ramón Antunez-Medina, Guadalupe Miroslava Suárez-Jiménez, Víctor Manuel Ocano-Higuera · Processes · 2025
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar · Journal of Food Biochemistry · 2023
Nishesh Sharma, Punit Arora, Priyvart Choudhary · Food Bioscience · 2024
Showing 9 of 10 known citations — external sources report more than can currently be individually listed.
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