Commercial Applications of Ultrasound in Foods

Ultrasonic processing is the application of sound waves in the frequency range of 20 kHz—1 Mhz, which is above the threshold of human hearing, according to a useful review in Food Engineering Reviews (Bhaskaracharya et al., 2009). Lower frequencies are associated with higher power levels, resulting in physical effects, while higher frequencies have lower power and are used for diagnostic imaging. Intermediate frequencies with medium power level can lead to free radical formation with effects on …