Ultrasonido en el procesamiento (homogenización, extracción y secado) de alimentos.

In recent years the use of ultrasound in the processing of food has increased due to the advantages it presents over conventional processes by reducing time and temperature, effective mixing, increased mass and energy transfer, reduction of the thermal and concentration gradients, selective extraction, a faster response to the control of extraction processes, increase of the production rate, elimination of microorganisms and enzymes without destroying the nutrients of the food. In addition, to be considered a clean technology, applicable in the different phases of food processing such as: drying, homogenization and extraction. Ultrasound of low power (high frequency) is used to monitor the composition and physicochemical properties of food components and high power (low frequency) induces mechanical, physical chemical and biochemical changes by the action of cavitation, which supports Many food processing operations. This review summarizes the application of ultrasound in the processing of homogenization, extraction and drying in food, in order to know the general aspects: definition, mechanisms, effects; applications and future application trends in the food industry. [ABSTRACT FROM AUTHOR]