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Journal of Food Quality
Volume 2017, Article ID 5794931, 12 pages
Review Article

Modification of Food Systems by Ultrasound

1Facultad de Zootecnia y Ecología, CONACYT-Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada Km 1, 31453 Chihuahua, CHIH, Mexico
2Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada Km 1, 31453 Chihuahua, CHIH, Mexico

Correspondence should be addressed to A. D. Alarcon-Rojo; moc.liamg@9663nocralaa

Received 1 November 2016; Revised 26 January 2017; Accepted 29 January 2017; Published 13 March 2017

Academic Editor: Latiful Bari

Copyright © 2017 L. M. Carrillo-Lopez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.