Abstract:Ultrasound is sound energy in the form of waves having a frequency above > 20 kHz. It is widely used in food industries for its capabilities of changing the composition, formation and function of food materials. To make good use of this technology, the mechanism of ultrasound treatment was briefly discussed and the recent researches of ultrasonic extraction, sterilization, drying, filtration, cleaning, etc., were reviewed. Besides, the application of ultrasonic technology in synthesis of food additives, microbial metabolites, fermentation, food analysis, and control of crystallization were introduced.
