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RESEARCH PRODUCT

Low-Intensity Ultrasounds

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Ultrasonics, showing increasing use in the food industry for both the analysis and modification of food products, is a rapidly growing field of research. The sound ranges employed can be divided into high-frequency, low-energy diagnostic ultrasounds and low-frequency, high-energy power ultrasounds. The former is usually used as a nondestructive, rapid, easy-to-automate, and relatively inexpensive analytical technique for quality assurance and process control with particular reference to physicochemical properties, such as composition, structure, and physical state of foods. Nowadays, power ultrasound is considered to be an emerging and promising technology for industrial food processing. This chapter presents a complete picture of current knowledge on application of low-intensity ultrasound in food technology. The basic principles of ultrasounds, the most suitable technique for each type of applications, the testing devices needed to make measurements, and the most interesting applications are reviewed. Last but not least, the factors that make the combination of food control and ultrasound one of the most promising research areas in the field of modern food analysis are discussed.