Ultrasound Fundamentals and Ultrasound-Assisted Food Processing Applications

Ultrasound has emerged as a versatile and promising tool to enhance and speed up traditional processing operations used by the food industry or to be used as an alternative food-processing method. This review provides an overview of the fundamental principles of sonication and its diverse applications in food processing. The core concepts of acoustic cavitation and the influence of power on processing outcomes are discussed in detail. The design and operation of different ultrasound systems, including direct-contact probe and indirect-contact bath systems, and their respective advantages were reviewed. Furthermore, a wide array of applications were explored, namely extraction, homogenization, degassing and deodorizing, pasteurization and vegetable blanching, drying and dehydration, freezing and thawing, brining and hydration, and cutting, highlighting how ultrasound waves can enhance process efficiency and improve product quality. The review also provides a critical analysis of the challenges and limitations associated with scaling up the technology for industrial use, including potential impacts on food quality, safety considerations, and economic viability. Finally, future perspectives and potential areas for further research are outlined to encourage the broader adoption of this technology in the food sector.