ABSTRACT
Several novel technologies have been tested around the world as an alternative of conventional thermal treatment of food. Ultrasound is one of these new technologies intended to pasteurize liquid foods using sound waves. Previous studies were focused on microbial and enzyme inactivation testing only with ultrasound. Further studies were conducted combining ultrasound and heat or ultrasound, heat, and pressure. Encouraging results placed ultrasound as an option to pasteurize some products and reduce the negative effects of heat on food quality.
