High-intensity ultrasound has been used for many years to
produce emulsions, disrupt cells and disperse aggregated materials.
Diverse areas have been recognized for potential future development,
for example, the adjustment and control of crystallization
processes; the measurement of texture, viscosity, and content of
solids and fluids; the degassing of liquid foods; the inactivation of
enzymes; enhanced drying, filtration and induction of oxidation
reactions and the inactivation of microorganisms