Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 4 2022 03 30 180 190 Ebrahim Molaee-Aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ali Salehi Tehran University of Medical Sciences Leila Karami Tehran University of Medical Sciences Nooshin Zomorodiyan Iran University of Science and Technology 2021 07 19 2022 01 13 Ultrasonic methods are increasingly being used in the food industry for both food analysis and food modification. Ultrasound technology is relatively inexpensive, simple and cost-effective in terms of energy and time and is a non-destructive technique compared to other conventional technologies. The ultrasonic spectrum based on frequency and intensity is divided into two types, including low frequency (less than 100 kHz)-high-power (more than 1 W/cm2) ultrasound and high frequency (more than100 kHz) low-power (less than 1 W/cm2) ultrasound. The effect of ultrasound on various materials is caused by the formation, growth, and collapse of bubbles, which is referred to as cavitation. The ultrasonic spectrum based on frequency and intensity is divided into two types, including low frequency (less than 100 kHz)-high-power (more than 1 W/cm2) ultrasound and high frequency (more than 100 kHz) low-power (less than 1 W/cm2) ultrasound. Ultrasound applications in the food industry are very diverse. This review summarizes the major popular applications of low and high-power ultrasound in food science and technology. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/319 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/319/176