ABSTRACT

Ultrasound is used in a variety of ways within the food industry either as a method of diagnosing the condition and homogeneity of a food product or as a method to actively aid the processing and manufacture of the food itself (Mason et al., 1996). Ultrasound ranges employed can be broadly divided into high-frequency, low-energy, diagnostic ultrasound in the MHz range and low-frequency, high-energy, power ultrasound which is in the kHz range (Figure 10.1).