Sara Movahhed - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin, Tehran, Iran
Sima Zeidvand - Graduated from MSc in Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin, Tehran, Iran

Ultrasound is one of the nonthermal methods that are used for foods in the last decades.It can be applied to solid, liquid and gas systems for different purposes. Itsinstrumentation can be fully automated and make rapid and precise measurements . Theprinciple aim of this technology is to reduce the processing time, save energy andimprove the shelf life and quality of food products . The advantages of ultrasound overthe heat treatment include; minimization of flavor loss, greater homogenity andsignificant energy savings. It is used in food industry for many purposes includinganalysis methods and food processings such as freezing, cutting, drying, tempering,homogenization, degassing, antifoaming, filtration and extraction. Ultrasonicapplications in the food industry are increasing, and its applications can be identifiedin homogenization, elimination of microorganisms, preparation of emulsions and theextraction of essential oils and pigments. In this paper, we will look at the studiesconducted in this field.

Ultrasound, Food processings, Elimination of microorsms, Energy savings