At present, ultrasound technology has been widely used in almost all areas of medical scan ultrasonic treatment, mineral processing, nanotechnology, food beverage technology, non-destructive testing, industrial welding, surface cleaning, environmental purification, etc., which has been greatly available in the food industry. s concern. Ultrasonic is widely used as a non-thermal technology in thermal food, because it retains sensory, nutrition and functional characteristics, while increasing the storage period, microbial safety, and takes the bacterial biofilm. In the past few decades, ultrasonic waves have been optimized in processing and testing applications, so ultrasonic waves have been commercialized in emulsification, defoaming, decontamination, extraction, wastewater treatment, extrusion, and mever tenderness. In addition, ultrasonic radiation, a low-frequency energy, has been used to strengthen the pretreatment process, such as degassing, crystallization, precipitation, leaching, cleaning, extraction, digestive sample, changing the functional characteristics of food proteins, structural characteristics of fat products ( Acoustic crystallization and extraction of promoting bioactive ingredients. The good role in ultrasound in food processing includes enhancing food preservation, auxiliary heat treatment, improving mayscence, changing the structure and analysis of food. With the modernization of ultrasound electronic / transducer design, ultrasound-based new detection systems and ultrasonic auxiliary testing systems continue to develop, and ultrasonic technology has also developed greatly.
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