Omkar Gavali, Prashant Raut, Amol Deshmukh, B Nikam
International Research Journal of Engineering and Technology (IRJET)   unpublished
Ultrasonic is one of the non-thermal methods which is being used for food processing in recent times. As a non-thermal technology, power ultrasound is attracting considerable interest in the food industry, with the help of mechanical vibrations of high enough intensity, power ultrasound can produce changes in food either by disturbing its structure or promoting certain chemical reactions. Ultrasound refers to sound waves, mechanical vibrations, which propagate though solids, liquids, or gases,
more » ... liquids, or gases, with a frequency greater than the upper limit of human hearing is above 20 kHz. When these waves propagate into the liquid media, alternating compression and expansion cycles are produced.