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In the media: Ultrasound + juice = delicious?

Published: 22 June 2020

Örjan Johansson, professor in Engineering Acoustics at Luleå University of Technology, is currently working on tests where ultrasound is "pushed" towards fiber in juice - you want to get better taste and retain nutrients.

With the same technology, for example, one can purify water by "chopping up" molecular chains or speeding up processes in wine to make it taste as if it were stored. It's about process intensification with ultrasound controlled cavitation.

Örjan Johansson

Örjan Johansson, Professor and Head of Subject

Phone: +46 (0)920 491386
Organisation: Engineering Acoustics, Operation, Maintenance and Acoustics, Department of Civil, Environmental and Natural Resources Engineering