This article reviews the latest research in the airborne and aqueous-based applications of ultrasound across the wider range of frequencies in food processing. The effects of ultrasound at low and high frequencies, including stable and unstable sound-induced cavitation, microstreaming, biochemical stress responses and effects achieved through standing waves, are described in terms of food structural changes in dairy, meat and vegetable materials. Advances for recent applications in low- and/or high-frequency ultrasound, including enhanced drying and defoaming with airborne ultrasound, emulsification and homogenisation, green extraction methods and high-frequency ultrasound (megasonics) for non-solvent separation in oil extraction processes and separation or fractionation of milk fat. The manuscript concludes with recommendations for reactor design based on the experience gathered lately in installing transducers in industrial vessels for commercial applications in the oil and dairy industries.

本文回顾了食品加工中频率范围更广的超声在机载和水基超声领域​​的最新研究。超声波在低频和高频下的影响，包括稳定和不稳定的声蚀空化，微流，生化应激反应以及通过驻波实现的影响，均以乳制品，肉类和蔬菜原料中的食物结构变化来描述。在低频和/或高频超声中的最新应用进展，包括通过机载超声增强的干燥和消泡，乳化和均质化，绿色提取方法以及用于在石油提取过程和分离中进行非溶剂分离的高频超声（兆超声）或乳脂分离。