Abstract
Application of High Power Ultrasound and Microwave in Food Processing: Extraction
Highlights
Ultrasound is defined as sound waves having frequency that exceeds the hearing limit of the human ear (~20 kHz)
High power ultrasound operates at frequencies between 20 and 500 kHz, and intensities higher than 1W·cm−2 which are disruptive and induce effects on the physical, mechanical or chemical properties of foods
High power ultrasound can be applied using sonication baths or ultrasonic immersion probes with different lengths, diameters and tip geometries depending on applications
Summary
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.
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