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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #346503

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Putting ultrasound to use in food processing

Author
item Mchugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 11/12/2016
Publication Date: 12/1/2016
Citation: McHugh, T.H. 2016. Putting ultrasound to use in food processing. Food Technology. 70(12):72-74.

Interpretive Summary: This column will review the use of ultrasound in food processing. The basics of the technology will be described as well as applications to foods.

Technical Abstract: Ultrasound has been applied to a wide range of food processing operations, both in research laboratories and commercially. This emerging technology has received a good deal of interest due to its green nature and nonthermal benefits, which include increased throughput, reduced cost, improved final product quality, process simplification, and reduced energy usage. This column will review various ultrasonic applications for processing foods, as well as the basic principles of the technology.