CHAPTER 3: Ultrasound‐assisted Extraction

Ultrasound has been increasingly used in the food domain in processing, preservation and extraction processes. The effects of ultrasound arises from the cavitation phenomena caused by the irradiation of ultrasonic waves through the medium. The advantages of ultrasound are extensive, overcoming the shortcomings of conventional techniques on solvent and energy consumption, allowing a shorter time of treatment with a low cost of implementation. In this chapter, the mechanism of ultrasound will be revised, as also will the influencing parameters for food applications. In the second part, the uses of ultrasound in food extraction techniques will be presented, followed by an example of carotenoids extraction assisted by ultrasound.