The uses of ultrasound in food technology

Timothy J. Mason, Larysa Paniwnyk, J. P. Lorimer

Research output: Contribution to journalArticle

880 Citations (Scopus)


The same physical and mechanical effects which have been utilised in sonochemistry, i.e. strong shear forces, particle fragmentation, increased mass and heat transfer, nucleation of seedling, have been applied to food processing. Examples are quoted from various applications where power ultrasound has been used to influence the development of living cells, improve sterilisation and effect enzyme activity. Typically ultrasound can be used as a processing aid in extraction, crystallisation, freezing, emulsification, filtration and drying.
Original languageEnglish
Pages (from-to)S253–S260
JournalUltrasonics Sonochemistry
Issue number3
Publication statusPublished - Nov 1996

Bibliographical note

The full text is available from:


  • Ultrasound
  • Food
  • Sonochemistry


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