Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.

中文翻译：

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功率超声在食品加工中的应用。

声能作为一种物理能，因其潜在地用作食品加工和保存工具而引起了工业界和科学界的兴趣。当前，大多数这样的应用处理具有相对高的强度和声功率密度的超声波，并且大多数在液体中执行。在本文中，我们简要讨论了功率超声的基本原理。然后，我们根据声空化的作用并研究几种超声辅助装置的操作，总结了功率超声治疗的物理和化学作用。最后，我们通过关注超声与食物中存在的微型生物系统（即微生物和食物酶）以及选定的宏观生物学成分的相互作用来研究超声的生物学效应。