Over the years, the lowest demand for processing foods has led to major changes in processing methods, as some processing technologies under key conditions reduce their nutritional level and bioavailability by inducing physical and chemical changes, thereby reducing sensory acceptance Sex. Therefore, in order to maintain nutrition, non-nutritional (biological activity) and sensory properties, the food industry has designed newer gentle processing methods to replace these technologies. Ultrasound method is one of the rapid development technologies, aims to reduce processing, improve quality, and protect food safety. Ultrasound technology is the focus of food industry research and development, and is based on mechanical waves above human auditory limits (> 16kHz), which can be divided into two frequency ranges: low energy and high energy. Low energy (low power, low intensity) ultrasound is higher than 100 kHz below 1 WCM-2, while high energy (high power, high intensity) ultrasound at frequencies between 20 and 500 kHz It is higher than 1 WCM-2.

The representation of common frequency in ultrasonic technology is between 20 kHz to 60 kHz. High-frequency ultrasound as an analytical technology for obtaining information such as acidification properties such as acidity, hardness, sugar content, maturity. The low frequency ultrasound is to change the physical and chemical properties of the food by inducing pressure, shear and temperature differences in their propagated media, and producing aerobubles, thereby causing microorganisms in the food to inactivate. Ultrasonic treatment is suitable for quality control, cheese processing, commercial edible oil, bread and cereals, bulk and emulsified fat foods, food gels, inflatable foods and frozen foods. Other applications include detection of honey adulteration and aggregation status, size and protein type assessment. The frequency range and spectrum of low frequency ultrasonic waves, and the core magnetic resonance (NMR) is the most popular, most practical and widely used non-destructive analysis method. Over the years, low frequency ultrasonic waves have been successfully used to study the physical chemistry and structural characteristics of fluid food.