International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 6 (2017)
Ultrasonic processing and its use in food industry: A review


Author(s): Anita Rana, Meena and Shweta

Abstract: Ultrasound are sound waves having frequency beyond the audible range of human capacity (~20 kHz). It has a variety of applications with many advantages as compared to conventional methodologies used in food industries. Ultrasound is similar to 'normal' (audible) sound based on physical properties. Ultrasound is one of the emerging technologies that were developed to minimize processing, maximize quality and ensure the safety of food products. It is one of the new technologies which increases and ensures quality and reduces the time of processing and cost of the food products. So ultrasound is used in food technology for processing, preservation and extraction steps. It makes use of physical and chemical phenomena which marks the difference with conventional techniques. It offers great advantage in various fields like productivity, yield, better quality, less time and being environmental friendly.

Pages: 1961-1968  |  514 Views  21 Downloads

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How to cite this article:
Anita Rana, Meena, Shweta. Ultrasonic processing and its use in food industry: A review. Int J Chem Stud 2017;5(6):1961-1968.
International Journal of Chemical Studies