• Ahmet Ünver Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Meram, Konya, Turkey
Keywords: Ultrasound, food processing, minimally food processing, sonication, cavitation


Nowadays, researchers are interested in minimal food processing techniques because of the increasing fresh or fresh-like food preferences of the consumers. Ultrasound is an acoustic energy but, its effect is a result of physical energy which is generated by the kinetic energy of the molecules in the applied medium. Its powerful effect, drawn the interest of the scientists to investigate on its applications in many areas. In food science, ultrasound has a wide range of applications. Microbial inactivation, drying, filtration, extraction, homogenization, cutting, emulsifying, cleaning, degassing and inactivation of enzymes are some of the examples of efficient ultrasound applications. The two important well-known benefits of using ultrasound are the reduction of the process duration and process cost. In this review, some ultrasound applications will be discussed in food science and technology.

Author Biography

Ahmet Ünver, Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Meram, Konya, Turkey

Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Meram, Konya, Turkey


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How to Cite
Ünver, A. (2016) “APPLICATIONS OF ULTRASOUND IN FOOD PROCESSING”, Green Chemistry & Technology Letters, 2(3), pp. 121-126. doi:
Research Articles