ReviewUltrasonics sonochemistry2024
Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up.
Review in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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Who cites it
29 citing papers in PubMed.
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Efficient and green ultrasound-assisted supercritical carbon dioxide extraction of squalene from Amaranthus cruentus grains.Ultrasonics sonochemistry · 2026Article
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Reduced-temperature pasteurization of apple juice using a flow-through sonicator.Ultrasonics sonochemistry · 2026Article
- Review
- Miniaturized Acoustic Sensing Platform for Spatial Mapping of Ultrasonic Fields in Small-Diameter Tube Bundles.Sensors (Basel, Switzerland) · 2026Article
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Support vector Regression-Optimized Ultrasonic-Assisted alkaline extraction of Chroogomphus rutilus Polysaccharides: Enhanced yield and preservation of helical conformations.Ultrasonics sonochemistry · 2026Article
- Advances in Sustainable Lutein Production: Sources, Technologies, and Functional Applications.Foods (Basel, Switzerland) · 2026Review
- Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.Comprehensive reviews in food science and food safety · 2026Review
- Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality.Journal of food science · 2026Review
- From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.Ultrasonics sonochemistry · 2026Article
- Development of a homogenizer-disperser of liquid fodder for pigs.Scientific reports · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound Treatment in Berry Puree Production: Effects on Sensory, Rheological, and Chemical Properties.Molecules (Basel, Switzerland) · 2026Article
- Acoustic Rising Microbubbles for Efficient Liquid Operations.Cyborg and bionic systems (Washington, D.C.) · 2026Article
- Propagation Characteristics of Multi-Frequency Arc-Shaped Flat-Plate Ultrasound in Xanthan Gum Viscous Systems and Its Influence on Rheological Properties.Foods (Basel, Switzerland) · 2025Article
- Ultrasonic synthesis of conducting polymers intercalated potassium vanadate nanofiber composites as cathode for aqueous zinc-ion batteries.Ultrasonics sonochemistry · 2025Article
- Combination of ultrasound and supercritical carbon dioxide extraction for trigonelline production from Quisqualis indica.Ultrasonics sonochemistry · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acoustic cavitation, an intriguing phenomenon resulting from the interaction of sound waves with a liquid medium, has emerged as a promising avenue in agri-food processing, offering opportunities to enhance established processes improving primary production of ingredients and further food processing. This comprehensive review provides an in-depth analysis of the mechanisms, design considerations, challenges and scale-up strategies associated with acoustic cavitation for agri-food applications. The paper starts by elucidating the fundamental principles of acoustic cavitation and its measurement, delving then into the diverse effects of different parameters associated with, the acoustic wave, mechanical design and operation of the ultrasonic system, along with those related to the food matrix. The technological advancements achieved in the design and set-up of ultrasonic reactors addressing limitations during scale up are also discussed. The design, engineering and mathematical modelling of ultrasonic equipment tailored for agri-food applications are explored, along with strategies to maximize cavitation intensity and efficiency in the application of brining, freezing, drying, emulsification, filtration and extraction. Advanced US equipment, such as multi-transducers (tubular resonator, FLOW:WAVE®) and larger processing surface areas through innovative designing (Barbell horn, Cascatrodes
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.