Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis

Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis

Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mec...

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Bibliographic Details
Main Authors: Nama Yaa Akyea Prempeh, Xorlali Nunekpeku, Arul Murugesan, Huanhuan Li
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
ultrasound technology
food quality evaluation
non-destructive testing
textural properties
acoustic cavitation
Online Access:https://www.mdpi.com/2304-8158/14/12/2057
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