ABSTRACT
This chapter is based on more recent applications of ultrasound (US) in major food industries such as meat industry, fruit and vegetable sector, cereal and baking industry, edible fat and oils firms, and dairy industry. Apart from a brief discussion on the basic principle of US technology, the physical effects of US on the quality enhancement of food have been evaluated. Among them, special emphasis has been placed on US food analysis including biochemical, physiochemical and compositional analysis. It not only improves the overall quality of food but also focuses on shelf life enhancement, microbial inactivation, retention of bioactive compounds and enzymolysis. Finally, these interventions in the field of US not only bound to the food sector but also used for applications other than food, such as medical diagnoses and biodiesel production.
