The use of high-intensity ultrasonics in food plants.

摘要

This review on high intensity ultrasound and its application in the food industry covers: definition of ultrasound; classification of ultrasound on the basis of frequency and acoustic intensity; the role of cavitation in propagation of low frequency ultrasound; parameters influencing cavitation; equipment for application of high intensity ultrasound; and applications in the food industry (optimization of chemical reactions, degassing solutions or beverages, cleaning of equipment surfaces or foods,sterilization of objects or fluids in association with other technologies; extraction of constituents, emulsification, homogenization, modification of enzymic activities; depolymerization of polymers, elimination of foams; thawing, drying, cutting, release of foods from moulds, brining and marination, tenderization of meat improvement of filtration, and accelerated ageing).