Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Abstract

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

“…Consumers prefer more healthy and nutritious products. These preferences have encouraged the development of new technologies [ 6 , 7 ]. One of the most commonly used non-thermal technologies in recent years is ultrasound technology.…”

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

“…Fan et al [ 28 ] also confirmed that carrot juice processed by thermosonication at 52 °C showed significant microbial growth stability during storage at 6 °C and consequently extended the product shelf life. The ultrasonic cavitation might have disrupted the integrity of cell membranes and damaged the nucleic acids, leading to cell lysis and death [ 29 , 30 ]. However, the increase in microbial counts with the extension of storage time might be due to the recovery of the damaged cells and the growth of the surviving cells [ 21 ].…”

Acoustic and Thermal Analysis of Food

“…Also, there are other works related to the energy and environmental analysis of ultrasound-assisted food dehydration. For example, in 2022 Chavan et al simulated dehydration at an industrial scale for some vegetables [34]. On the other hand, there are works related to parametric studies about ultrasoundassisted food dehydration systems.…”