Ultrasound‑Assisted Food Processing

Publication Date

1-1-2026

Document Type

Contribution to a Book

Publication Title

Innovative Food Processing Techniques Enhancing Safety Quality and Shelf Life

DOI

10.1201/9781003483007-15

First Page

257

Last Page

280

Abstract

The increasing demand for minimally processed food from consumers necessitates the use of innovative, nonthermal food processing techniques that are more beneficial than conventional thermal methods, which can negatively impact product quality. Ultrasound is a promising, eco-friendly, nonthermal food processing technique that uses high-frequency, low-intensity or low-frequency, high-intensity ultrasonic waves that are beyond the human hearing range. This method has multiple applications in food processing, such as eliminating spoilage agents and microbial spores, emulsifying, drying, modifying microstructures, and altering the functional properties of food components. When used in combination with conventional methods such as high pressure (manosonication) and high temperature (thermosonication), this method becomes even more powerful. This chapter provides an extensive overview of the different types of ultrasounds, mechanisms, equipment, and its various food applications. This book chapter deals with how ultrasound was used to create stable emulsions and homogenize food products, which improved texture, mouthfeel, and consistency. It also includes how ultrasound-assisted extraction was utilized for the extraction of bioactive compounds from plant materials without affecting their quality. Finally, this chapter showcases the diverse applications and benefits of ultrasound-assisted food processing in the food processing industry.

Department

Nutrition, Food Science and Packaging

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