Abstract
There is increasing interest in non-conventional processing of foods to improve properties and quality. Ultrasonication is one such emerging technology which has been used for various food-processing purposes. Applications of ultrasound in food processing include: blanching, homogenization, sterilization, dehulling, drying, freezing, tempering, extraction, and waste water treatment. Modification of food products to increase their nutritional and functional properties to yield a high value product is a growing need in the food-processing sector. Since ultrasonication can induce physicochemical changes in food without the aid of chemicals and harsh treatment conditions, it finds an ever-increasing use in all the areas of food processing. Limitations of the process still remain for large-scale use as continuous treatment systems are yet to be developed. This chapter discusses the latest trends in ultrasound processing.
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