Engineering food ingredients with high-intensity ultrasound

Jochen Weiss*, Kristberg Kristbergsson, Gunnar Thor Kjartansson

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

24 Citations (Scopus)


The use of ultrasound in the food industry has increased in the last decades. Ultrasound has been used both to analyze food structure and composition at low ultrasonic intensities and high frequencies and to modify ingredients at high ultrasonic intensities and low frequencies. Application of the latter is referred to as high-intensity (power) ultrasonication and is generally carried out at frequencies of =0.1 MHz and ultrasonic intensities of 10–100 W cm−2. In the food industry, power ultrasonication has proved to be a highly effective food processing and preservation technology, and use of high-intensity ultrasound with or without heat may be used, for example, to denature enzymes, aid in the extraction of valuable compounds from plants and seeds, tenderize meat, and homogenize or disperse two-phase systems such as emulsions or suspensions (Mason et al., 1996).

Original languageEnglish
Title of host publicationFood Engineering Series
Number of pages47
Publication statusPublished - 2011

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Bibliographical note

Publisher Copyright:
© 2011, Springer Science+Business Media, LLC.

Other keywords

  • Cavitation bubble
  • Emulsion droplet
  • Food ingredient
  • Whey protein
  • Whey protein isolate


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