Advanced Ultrasonic Technology Applied to Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 125
Special Issue Editor
Special Issue Information
Dear Colleagues,
Advanced ultrasonic technology is revolutionizing the food processing industry by offering a wide range of applications to enhance efficiency, quality, and safety. It utilizes high-frequency sound waves and plays a pivotal role in various applications including the extraction of bioactive compounds, emulsification, reduction in microbial load, and improvement in the texture and shelf life of food products. One of the key advantages of ultrasonic technology in food processing is its ability to reduce processing time while simultaneously enhancing product quality and energy efficiency. As a non-thermal processing method, ultrasonic technology helps retain the sensory attributes and nutritional value of food products more effectively than traditional thermal methods. Overall, the implementation of advanced ultrasonic technology holds significant promise for the food processing industry. By offering innovative solutions to improve food quality, safety, and sustainability, ultrasonic technology can drive positive changes and set new standards in food processing practices.
Dr. Surangna Jain
Guest Editor
Manuscript Submission Information
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Keywords
- ultrasonic technology
- ultrasonic waves
- food quality
- food safety
- sustainability
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