ABSTRACT
Ultrasound technology has not only been applied in the food industry mostly as a processing aid but also for the cleaning or disinfecting of factory surfaces. Low-intensity ultrasound has been used more in the food industry than power ultrasound due to it is nondestructive, rapid and traditional technique. Although power ultrasound has been capable to achieve pasteurization standards for some beverages such as fruit juices, milk and ciders, low- intensity ultrasound can also be useful for quality evaluation purposes. Garcia-Perez et al. reported that the application of high-power ultrasound for dehydration of porous materials may be very effective in processes, when heat-sensitive materials such as foodstuffs have to be treated. The use of ultrasound for freeze preservation of fresh food stuffs results in the improvement of quality of product. The advantages of ultrasound in extraction methods include the decrease of temperatures and the shortening of treatment times consequential in a pure extract.
