Applications of Ultrasound in Processing of Liquid Foods (A Review)

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenisation and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilisation of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.
NOTICE: this is the author’s version of a work that was accepted for publication in Ultrasonics Sonochemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Ultrasonics Sonochemistry, VOL 38, (2016) DOI: 10.1016/j.ultsonch.2016.12.025

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