ABSTRACT
The use of ultrasound in the food industry has been extensively investigated with reported applications in both food analysis and food processing. Ultrasound is a sound wave at a frequency above the threshold of human hearing (>20 MHz). Application of ultrasound in food processing can be classied into three categories. Low-intensity ultrasound uses low power levels, typically less than 1 W/cm2, at a frequency range of 5-10 MHz (McClements 1995; Mason 1998). Due to the low power levels, low-intensity ultrasound causes no physical or chemical alterations in the properties of the material through which the wave passes. It can be used for diagnostic measurements of food properties including texture, composition, viscosity, or concentration. In contrast, high-intensity
7.1 Introduction ............................................................................................................................85 7.2 Generation of Power Ultrasound ............................................................................................86 7.3 Applications of Power Ultrasound in Food Processing ..........................................................86 7.4 Effect of Ultrasound on Food Rheology.................................................................................87
