Ultrasound as a modern preservation technique in food safety: a review

Ultrasonic methods are increasingly being used in the food industry for both food analysis and food modification. Ultrasound technology is relatively inexpensive, simple and cost-effective in terms of energy and time and is a non-destructive technique compared to other conventional technologies. The ultrasonic spectrum based on frequency and intensity is divided into two types, including low frequency (less than 100 kHz)-high-power (more than 1 W/cm2) ultrasound and high frequency (more than100 kHz) low-power (less than 1 W/cm2) ultrasound. The effect of ultrasound on various materials is caused by the formation, growth, and collapse of bubbles, which is referred to as cavitation. The ultrasonic spectrum based on frequency and intensity is divided into two types, including low frequency (less than 100 kHz)-high-power (more than 1 W/cm2) ultrasound and high frequency (more than 100 kHz) low-power (less than 1 W/cm2) ultrasound. Ultrasound applications in the food industry are very diverse. This review summarizes the major popular applications of low and high-power ultrasound in food science and technology.