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Selected Applications of Ultrasonics in Food Processing

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Abstract

Ultrasonic processing in simple terms is the application of sound waves in the frequency range of 20 kHz–1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.

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Authors and Affiliations

  1. Particulate Fluids Processing Centre, School of Chemistry, University of Melbourne, Melbourne, VIC, 3010, Australia

    Raman Kumar Bhaskaracharya & Muthupandian Ashokkumar

  2. Particulate Fluids Processing Centre, Department of Chemical and Biomolecular Engineering, University of Melbourne, Melbourne, VIC, 3010, Australia

    Sandra Kentish

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  1. Raman Kumar Bhaskaracharya
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Correspondence to Muthupandian Ashokkumar.

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Bhaskaracharya, R.K., Kentish, S. & Ashokkumar, M. Selected Applications of Ultrasonics in Food Processing. Food Eng. Rev. 1, 31–49 (2009). https://doi.org/10.1007/s12393-009-9003-7

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