ADVANCES IN THE APPLICATION OF ULTRASOUND IN FOOD ANALYSIS AND PROCESSING

Ultrasonic techniques are finding increasing use in the food industry for both the analysis and modification of foods. Low-intensity ultrasound is a non-destructive technique that provides information about physicochemical properties, such as composition, structure, physical state and flow rate. High-intensity ultrasound is used to alter, either physically or chemically, the properties of foods, for example to generate emulsions, disrupt cells, promote chemical reactions, inhibit enzymes, tenderize meat and modify crystallization processes.