Abstract
Ultrasound waves are similar to sound waves but, having a frequency above 16 kHz, cannot be detected by the human ear. Bat and dolphins are said to use low-intensity ultrasound to locate prey, and some marine species make use of high-intensity ultrasound pulses to stun their prey. Low-intensity and high-intensity ultrasound have had some applications in food processing and preservation. Low-intensity ultrasound has been used as a non-destructive analytical method to assess the composition and structure of foods. High-intensity ultrasound has been employed to cause physical disruption of tissues, create emulsions, clean equipment, and promote chemical reactions. Ultrasound has the properties of sound waves, such as reflection, interference, adsorption, and scattering. Ultrasound can propagate through solids, liquids, and gases (McClements DJ (1997) Ultrasonic characterization of foods and drinks: principles, methods, and applications. Crit Rev Food Sci Nutr 37: 1–46; Povey MJW, McClements DJ (1988) Ultrasonics in food engineering I. Introduction and experimental methods. J Food Eng 8: 217–245).
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Ortega-Rivas, E. (2012). Ultrasound in Food Preservation. In: Non-thermal Food Engineering Operations. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-2038-5_11
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