Food Sonochemistry: Reality and Prospects

Abstract

Food sonochemistry is a relatively new scientific field; it studies the processes occurring during the transformation of the energy of elastic vibrations of ultrasonic frequency in liquid food media. In our country, studies of sonochemical technologies in the branches of the agro-industrial complex and related equipment (cavitation reactors) for their implementation began in the early 2000s. A significant contribution to the development of sonochemistry in the food industry was made by prof. Shestakov SD, prof. Polandova R.D., prof. Panfilov V.A., prof. Krasulya O.N., prof. Potoroko I.Yu. and others. The concept of food sonochemistry was formed, domestic low-frequency cavitation equipment for processing liquid food media was created, and a study was made of the possibility of its use in the meat, bakery and dairy industries. The obtained research results convincingly testify to the effectiveness of the developed cavitation technologies in the above-mentioned branches of the agro-industrial complex. The prospects for the use of these energy-saving technologies are beyond doubt, which is consistent with the results of research by leading foreign scholars, as well as with the Strategy for the Development of the Agro-Industrial Complex for the period up to 2030, which emphasizes the need for a wider use of cavitation technologies on an industrial scale.