FOOD SCIENCE & TECHNOLOGY | REVIEW ARTICLE Ultrasonication and food technology: A review

Abstract

1 Abstract: With increasing consumers demand and tightening of food and environ- mental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technol- ogy used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-process- ing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultra- sound in food technology.