Equipment and recent advances in ultrasound technology

Ultrasound technologies have gathered the attention of the scientific community as a more green and sustainable technology compared to traditionally used equipment for a wide variety of applications through the food chain. The capability of this technology to improve traditional processes (i.e., drying, freezing), increase the efficiency of novel food processes (i.e., extraction of bioactive compounds) and other innovative processes (i.e., microwave and supercritical fluids), has attracted a great deal of attention for ultrasounds in the food sector. This chapter summarizes the main principles underlying the mechanism of action of ultrasounds and thus, the efficiency of this technology when used in multiple processes. The main applications of this technology in the bio-marine sector will also be summarized together with the main advantages, limitations, and future trends of ultrasounds including the developments toward the scale-up of ultrasonic processes in the bio-marine and food-related industries.