Ultrasound and its application in the food industry.

The potential applications of ultrasound in the food industry are discussed. The applications of ultrasound in the food industry are
of two different types: low intensity and high intensity applications. The physical or chemical properties of food materials are not altered
once the ultrasound wave is removed in low intensity applications, as the power levels used are low (1 Wcm2). Using high intensity
ultrasound where the power levels used are so high (between 10 and 1000 Wcm2) that changes the properties of a food material, often .
permanently. The applications of ultrasound include fruit and vegetable testing, determination of the composition of dairy products,
temperature, phase changes, extraneous matter detection, measurement of flow rate, determination of composition, gelation, thickness
measurement, determination of creaming and sedimentation profiles, particle size measurement, information of molecules in solution,
ultrasonic imaging, diffusion, compression and rarefaction, cavitation, oxidation and reduction, hydrogenation of oils, turbulence, modification
of crystallization, ageing of alcohol, coalescence of particles, modification of meat, destruction of microorganisms, structural effects,
enzyme inhibition, extraction of proteins and enzymes, and heating and cleaning of surfaces. Ultrasonic applications at microwave
frequencies are also highlighted.