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What is Ultrasonic Applications in Food Processing about?

Ultrasonic processing involves applying sound waves between 20 kHz and 1 MHz to food materials. This accelerates several processes, including dehydration, drying, freezing, thawing, and tenderization. Ultrasonic cavitation generates hot spots and radicals that increase heat and mass transfer, disrupt structures, and break molecular chains. Common applications are using ultrasound to enhance osmo-dehydration of fruits and vegetables in concentrated sugar solutions, accelerate moisture removal from apple cyli

Author

Sara H

Language

EN