摘要: Ultrasonics, showing increasing use in the food industry for both analysis and modification of products, is a rapidly growing field research. The sound ranges employed can be divided into high-frequency, low-energy diagnostic ultrasounds low-frequency, high-energy power ultrasounds. former usually used as nondestructive, rapid, easy-to-automate, relatively inexpensive analytical technique quality assurance process control with particular reference to physicochemical properties, such composition, structure, physical state foods. Nowadays, ultrasound considered an emerging promising technology industrial processing. This chapter presents complete picture current knowledge on application low-intensity technology. basic principles ultrasounds, most suitable each type applications, testing devices needed make measurements, interesting applications are reviewed. Last but not least, factors that combination one research areas modern discussed.
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