Power ultrasound (US) transmits substantial amounts of small mechanical movements serving for particle detaching in membrane filtrations. This topic has been reviewed in recent years mainly focused on the mechanisms by which the flux is improved under specific processing

conditions. US also been shown to improve food quality by changing physical properties and modifying the activity of enzymes and microorganisms. Surprisingly, limited information exists regarding on how the application of US results in terms of process and quality during membrane filtration of complex matrices such as liquid foods. This review highlights the recent advances in the use of US in membrane filtration processes focused in the manufacturing of foodstuffs and food ingredients, and perspectives of novel hybrid membrane-US systems that may be quite interesting for this field.

The application of US in food membrane processing increases the flux, but the lack of standardization regarding to experimental conditions, make suitable comparisons impossible. In this sense, careful attention must be paid regarding to the ultrasonic intensity (UI), the membrane configuration and type of transducers and volume of the treated solution. Dairy products are the most studied application of US membrane food processing, but research has been mainly focused on flux enhancement; hitherto there have been no reports of how operational variables in these processes affect critical aspects such as quality and food safety. Also, studies performed at industrial scale and economical assessments are still missing.

Application of US combined with membrane operations such as reverse osmosis (RO), forward osmosis (FO) and enzyme membrane bioreactors (EMBR) may result interesting for the production of value-added foods. In the perspective of the authors, the stagnation of the development of acoustic filtration systems in food is due more to a prejudice on this subject, rather than actual impedance due to the lack of technological development of transducers. This later has shown important advances in the last years making them suitable for tailor made applications, thus opening several research opportunities to the food engineering not yet explored.

功率超声（US）会传输大量的小机械运动，从而使膜过滤中的颗粒分离。近年来对该主题进行了评论，主要侧重于在特定处理下改善通量的机理。

条件。美国还被证明可以通过改变物理特性和改变酶和微生物的活性来改善食品质量。出乎意料的是，关于在复杂的基质（例如液体食品）的膜过滤过程中，美国的应用如何在工艺和质量方面产生成果的信息有限。这篇综述重点介绍了在膜过滤工艺中使用US的最新进展，该工艺主要用于食品和食品成分的制造，以及新型混合膜-US系统在该领域可能非常有趣的观点。

美国在食品膜加工中的应用增加了通量，但由于缺乏针对实验条件的标准化，无法进行适当的比较。从这个意义上讲，必须特别注意超声强度（UI），膜的结构和换能器的类型以及处理液的体积。乳制品是美国膜食品加工研究最多的应用，但研究主要集中在提高通量上。迄今为止，还没有关于这些过程中的操作变量如何影响质量和食品安全等关键方面的报道。而且，仍然缺乏以工业规模进行的研究和经济评估。

美国的应用与反渗透（RO），正渗透（FO）和酶膜生物反应器（EMBR）等膜操作相结合，可能对增值食品的生产产生兴趣。在作者看来，食品中声过滤系统发展的停滞更多是由于对该主题的偏见，而不是由于缺乏换能器的技术发展而造成的实际阻抗。后来在过去的几年中显示出重要的进展，使其适用于量身定制的应用程序，从而为尚未探索的食品工程打开了一些研究机会。