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Power Ultrasound

Department of Food Science and Human Nutrition, University of Illinois, Urbana IL 61801, USA, haofeng{at}uiuc.edu

W. Yang

Alabama A&M University, Huntsville, AL 35811, USA

T. Hielscher

Hielscher USA Inc., Ringwood, NJ 07456, USA

The use of ultrasound as a processing aid has been explored in various industrial sectors for over fifty years, but the application of this physical energy in food processing is relatively new. In this article, the current research and development activities of power ultrasound centered on food and bioprocessing applications are summarized. The mode of action of ultrasonication is attributed to several mechanical and chemical actions caused by cavitation, which include localized hot spots, formation of shock waves, microsteaming, and liquid jets, as well as the production of chemical species that will also impact the process kinetics and food quality attributes. Means to enhance cavitation activity is addressed. The research needs for the future development of ultrasound food processing are also discussed.

Key Words: Ultrasound • cavitation • inactivation • scale up

Food Science and Technology International, Vol. 14, No. 5, 433-436 (2008)
DOI: 10.1177/1082013208098814


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