Ultrasound Innovations in Food Processing

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This overview explores the principles of ultrasound in food applications, detailing its role in extraction, product formation, and preservation. It covers key concepts such as cavitation and acoustic streaming, alongside practical applications like emulsification and microbial inactivation. Emerging uses, including tenderisation and marination, are evaluated, highlighting benefits and challenges in scaling up. The discussion concludes with insights on optimisation, validation, and quality...