Low intensity ultrasound applications on food systems

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing. Ultrasound techniques are relatively cheap, simple and energy saving, and thus became an emerging technology to be used for food processing. Ultrasound technology used in food systems are divided as low and high intensity ultrasound applications. The changes to the physical properties of ultrasound, such as scattering, attenuation and acoustic velocity caused by food materials have been used in food quality assurance applications and will be discussed for selected food systems which are of importance to Australian export industry.