ADVANCES IN THE APPLICATION OF ULTRASOUND IN FOOD ANALYSIS AND PROCESSING

Ultrasonic techniques are finding increasing use in the food industry for both the analysis and modification of foods. Low-intensity ultraso und is a non-destructive technique that provides information about phy sicochemical properties, such as composition, structure, physical stat e and flow rate. High-intensity ultrasound is used to alter, either ph ysically or chemically, the properties of foods, for example to genera te emulsions, disrupt cells, promote chemical reactions, inhibit enzym es, tenderize meat and modify crystallization processes.