Özet:

Many investigations recently deal with development of new, sophisticated and moderated techniques for food processing for which it can be assumed that might improve or even replace some traditional heat based processes within food technology and food industry to obtain high quality food products. Preserved and improved flavour, taste, odour, visual appearance, colour, textural and nutritive properties as well are some of the qualities for such treated and processed foods. Primarily applications of high hydrostatic pressure, hi-intensity ultrasound, oscilating magnetic fields, microwaves and pulsed electric fields are being investigated. In common for all mentioned technologies is that processing of foods is conducted under conditions of ambient temperature namely slightly increase of temperature occurs as a consequence of alteration of foodstuffs during which process itself last between one and ten minutes. Potential applications of ultrasound in food technology and food industry has been matter of intensive research in previous two decades and was divided in two different groups. First (low intensity ultrasound) as powerfull tool for non-destructive applications i.e. diagnostic methods for various properties determination of food raw materials and final food products, and second (hi intensity ultrasound) where ultrasound is used to change physical-chemical properties of foods. In this work applications of hi intensity ultrasound in food technology and food industry has been described.

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