title: Applications of power ultrasound in food processing.
abstract: Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
authors.affiliation: Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia; email: sandraek@unimelb.edu.au.
authors.forename: Sandra
authors.initials: S
authors.lastname: Kentish
authors.forename: Hao
authors.initials: H
authors.lastname: Feng
mesh_terms: D055598:Chemical Phenomena; D003460:Crystallization; D004655:Emulsions / Q000737:chemistry; D004798:Enzymes; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005615:Freezing; D006801:Humans; D009330:Nebulizers and Vaporizers; D014465:Ultrasonics / Q000295:instrumentation / Q000379:methods; D014783:Viscosity
chemical_list: D004655:Emulsions; D004798:Enzymes