Ultrasound Technologies in Food Processing and Bioprocessing
Summary
Ultrasound in food and bioprocessing harnesses mechanical sound waves at frequencies above 20 kHz to induce physical, chemical and biological effects without substantial heating. When propagated through liquid or semi-solid media, ultrasonic waves generate acoustic cavitation, producing microjets and shockwaves that enhance mass transfer, disrupt cell structures and accelerate chemical reactions. Low-intensity ultrasound is used to characterise structural properties and monitor quality, while high-intensity ultrasound drives homogenisation, emulsification, extraction of intracellular compounds, microbial inactivation and enzyme modulation. Applications span fruit and vegetable preparation, dairy and meat tenderisation, lipid-rich ingredient extraction, crystallisation control, degassing, filtration and drying. As a non-thermal, green technology, ultrasound contributes to reduced energy consumption, shorter processing times and improved retention of sensory and nutritional attributes. Its versatility supports innovations in fermentation, waste valorisation and continuous-flow processing, addressing global demands for sustainable, high-quality food production and biomanufacturing.
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Ultrasound Technologies in Food Processing and Bioprocessing publication trend
The graph below shows the total number of articles in ultrasound technologies in food processing and bioprocessing across all publications each year (not limited to Nature Index journals).
Technical terms
Acoustic cavitation: Formation and collapse of microbubbles under ultrasonic waves, generating localized shear forces and pressure variations.
Low-intensity ultrasound: Ultrasonic energy at low power densities used principally for analytical characterisation and monitoring of food matrices.
High-intensity ultrasound: Ultrasonic energy at elevated power densities employed to provoke physical and chemical modifications via cavitation.
Sonication: Application of ultrasonic energy to a medium to induce mechanical, thermal or chemical effects.
Bioprocessing: Manipulation of biological systems—microbial, enzymatic or cellular—using ultrasound to enhance mass transfer, permeability or reaction rates.
References
- Application of Ultrasound in Food Science and Technology: A Perspective. Foods (2018).
- Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review. Foods (2022).
- Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization. Innovative Food Science & Emerging Technologies (2021).
- Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt. Molecules (2020).
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