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A Brief Review on Applications of Ultrasonic Technology in Food Quality Control

T. R. Heera, Gengan Saravanan


A sound wave with frequency beyond the limit of human hearing is known as ultrasound. Tuning of ultrasound frequency has widespread applications in many industries including food. The simplicity and low-cost and ecofriendly features make ultrasound techniques an emerging technology for probing and modifying the quality of food products. In last decade, ultrasound technology has shown significant processing option and replaced the conventional thermal approaches. Low power (high frequency) ultrasound is used for monitoring the composition and physicochemical properties of food components and products during processing and storage, which is vital for controlling the food properties and enhancing food quality. This brief review summarizes some of the major applications of low power ultrasound in food technology. These applications include meat products, vegetables and fruits, cereal products, aerated foods.

Keywords: food, frequency, quality, ultrasonic technology, ultrasound

Cite this Article: T.R. Heera, Gengan Saravanan. A Brief Review on Applications of Ultrasonic Technology in Food Quality Control. International Journal of Biochemistry and Biomolecules. 2019; 5(2): 1–7p.

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