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ABSTRACT
High-intensity ultrasound assisted food processing is a promising and emerging non-thermal method, having broad applications in various food processing operations such as homogenization, extraction, degassing, de-foaming, emulsification, crystallization, cleaning, etc. The shelf life of the liquid food materials can be augmented by the means of ultrasound due to its antimicrobial and enzyme inactivating property. The loss of volatile components such as aroma and flavorings, pigments, nutrients and vitamins, antioxidants, polyphenols, etc. can be restricted to a large extent by the application of a controlled ultrasound processing. However most of the research on food processing assisted by ultrasonication is reported to be conducted at laboratory scale therefore modelling remains a vital aspect that needs to be further studied for scaling up the process for the commercial purposes.
Highlights
Effects of high intensity ultra-sonication on liquid food characteristics
Combined and comparative studies of ultrasonication and conventional processing methods on fruit juices.
Recent trends of high intensity ultrasound application in liquid foods.