Ultrasound is defined as sound waves having frequency that exceeds the hearing limit of the human ear (~20 kHz). Ultrasound is one of the emerging technologies that were developed to minimize processing time, cost of processing, maximize quality and ensure the safety of food products [1]. Ultrasound is applied to improve positive effects in food processing such as improvement in mass transfer, food preservation, etc. High power (high energy, high intensity) ultrasound operates at frequencies between 20 and 500 kHz, and intensities higher than 1W-cm” which are disruptive and induce effects on the physical, mechanical or chemical (biochemical) properties of foods.
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