Ultrasonic innovations in the food industry: From the laboratory to commercial production

Abstract High power ultrasound has only recently ( Industrial relevance Due to significant technical advances in the last 5 to 10 years, high power ultrasonics has become an alternative to many conventional food processing steps, such as homogenization, milling, high shear mixing, pasteurization and solid/liquid separation. Also, it has shown to improve the efficiency of traditional processes such as filtration/screening, extraction, crystallization and fermentation (i.e., as an add-on technology). The use of ultrasonics is often driven by economic benefits, yet in some cases a unique product functionality can be achieved. This manuscript presents several examples of commercial installations of this technology in the food industry and highlights some of the challenges in scale up and development.

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