The effect of ultrasound in food processing

Rui M. S. Cruz*, Margarida C. Vieira, Cristina L. M. Silva

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


The development of innovative and more efficient processing operations aiming at less severe heat treatment and higher quality food products are common in food preservation research. These emerging technologies may have an extraordinary significance on the product's final quality, and consequently may bring out new opportunities that fulfill the market requirements. Ultrasound is considered to be an emerging and promising non-thermal food processing technology. In this chapter a review of its applications and effects in food processing will be presented. Despite its original function, in degassing or homogenization of solutions, its use is widely reported in hurdle technologies and combined processing treatments in different areas, such as freezing, drying and heat treatment. Food enzymes' inactivation, microorganisms' reduction and enhancements of quality parameters are some of the outcomes due to its pressure effect and heat treatment extent decrease. The use of ultrasound has a great potential in food processing and further research on different applications and foodstuffs should be assessed in order to implement this technology at industrial scale.

Original languageEnglish
Title of host publicationFood processing
Subtitle of host publicationmethods, techniques and trends
EditorsV.C. Bellinghouse
PublisherNova Science Publishers, Inc.
Number of pages10
ISBN (Print)9781606924143
Publication statusPublished - 1 Dec 2009


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