Physicochemical Effects of High‐Intensity Ultrasonication on Food Proteins, Lipids, and Carbohydrates

Abstract

An ultrasound treatment can be divided into two different categories: (1) low-intensity (power) ultrasound at frequencies from 100 to 1,000 kHz and intensities below 1 W/cm 2 and (2) high-intensity (power) ultrasound with operating frequencies from 16 to 100 kHz and high powers of 10–1,000 W/cm 2 (Povey, 1998; Povey and Mason, 1998; Zabot et al., 2021). Application of ultrasound alone or coupled with other food processing technologies is increasingly used in the food industry to improve classical processing operations such as solvent extraction of components from agricultural raw materials, inactivation of enzymes or microorganisms, tenderization of meat, emulsification, acceleration of aging processes, and many others. Most of these applications utilize the mechanical effects of high-inte