Abstract
AbstractWith increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.
Highlights
From the past many years, food industry demand for minimal processed food leads to significant alterations in the processing methods as some processing techniques applied under critical conditions lower their nutrient level and bioavailability by inducing physical and chemical changes, thereby reducing
Ultrasound being non-toxic and ecofriendly is an emerging technology which is considered as green technology as it saves lot of energy and maximizes production
Ultrasound finds a diverse application in science and food technology which has been employed in studying food composition and detecting contamination by foreign extraneous materials in canned and dairy foods
Summary
From the past many years, food industry demand for minimal processed food leads to significant alterations in the processing methods as some processing techniques applied under critical conditions lower their nutrient level and bioavailability by inducing physical and chemical changes, thereby reducing
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