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.
[https://sverigesradio.se/avsnitt/1515982]
