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The approach for examining the material or things is ultrasonic. It is now mostly used in the food industry for food modification, adaptation, and testing, propelling the food ultrasonography market forward. Low-intensity ultrasound can reveal physicochemical features like as structure, composition, flow rate, and physical state. High-intensity ultrasound, on the other hand, is used to affect the physical and chemical properties of foods. Disrupting cells, creating emulsions, tenderizing meat, blocking enzymes, and crystallization and modification processes are all possible using high-intensity ultrasound. When ultrasound food functioning technologies are used, results are obtained in a matter of minutes or seconds, with greater quality, lower cost, and less energy consumption than traditional methods, fueling the expansion of the food ultrasound industry. Furthermore, the market is expected to grow because to the growing demand for environmentally friendly and energy efficient technologies that would allow packaged foods to retain their sensory and nutritional value.
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Food ultrasound solutions, like other industries, are embracing new technological ways to improve testing operations. The food industry's leading manufacturers are continually collaborating to develop the latest and most advanced ultrasonic detection devices. Take, for example, Hitachi High-Technologies Corporation's collaboration with QIAGEN N.V. in 2015, which involved activities aimed at delivering significant breakthroughs in molecular testing. The goal of this collaboration was to create new automated PCR and NGS systems.
Traditional thermal food processing procedures may modify the flavor, color, texture, or nutritional value of a product. The need for energy-efficient ultrasonic technology has been rising in response to the growing requirement for process efficiency and environmentally friendly technologies. Ultrasound technology aids in the preservation of sensory characteristics as well as increased productivity. It also meets today's consumer desire for natural, fresh, and minimally processed meals because no preservatives or additives are used in the manufacturing process.
Multiple uses in food industry
The ultrasonic technique is used to test things or materials. These approaches are now mostly employed in the food industry for the modification and analysis of foods. Low-intensity ultrasound offers information on physicochemical properties like as composition, structure, physical state, and flow rate. Ultrasound with a high-intensity pulse is used to change the physical or chemical properties of foods. High-intensity ultrasound can be used to create emulsions, disturb cells, promote chemical reactions, block enzymes, tenderize meat, and modify and crystallize processes, among other things.
In the food sector, ultrasound is utilized for a variety of functions including freezing, harvesting, drying, tampering, bleaching, and sterilizing. The use of ultrasonic radiation in conjunction with sterilizing substances helps to reduce the number of germs in the diet. Ultrasound minimizes the cost of processing and ensures that food items are pure.
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