Food process innovation through new technologies: Use of ultrasound

Abstract

The use of new or non-conventional technologies widens the food processing innovation possibilities. Among technologies with a potential application, high intensity ultrasonics has emerged. Ultrasound is a mechanical wave that can affect transport phenomena. Accordingly, the effect associated to ultrasonic application will be dependent on the medium where ultrasound is travelling and on the material to be affected. In this work, ultrasonic applications in different media, such as liquid, gas and supercritical fluid, are addressed as innovative alternatives to enhance transport phenomena and highlight the main factors affecting the process.