Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
Keywords: Airborne acoustic; Color; Juices; Lipid oxidation; Milk; Preservation; Processing; Quality; Sensory quality; Ultrasound frequency; Viscosity; Water-holding capacity.
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