Effect of power ultrasound on food quality

Hyoungill Lee, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter


Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

Original languageEnglish (US)
Title of host publicationFood Engineering Series
Number of pages24
StatePublished - 2011

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


  • Apple juice
  • Orange juice
  • Osmotic dehydration
  • Pulse electric field
  • Ultrasound treatment

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Mechanical Engineering
  • Process Chemistry and Technology


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