Food Ultrasound

Food preparation has changed considerably with the development of modern culinary technologies. Chefs and food researchers increasingly seek methods to improve texture, flavour, appearance, and preparation time without relying entirely on high temperatures. One technology that has attracted attention is ultrasound-assisted food processing. Ultrasound uses high-frequency sound waves to create physical effects within food systems. Although the technology has been widely investigated for food processing, its potential in the culinary field is especially interesting. It can be used for tasks such as cutting, tenderising meat, improving flavour penetration, drying ingredients, mixing liquids, and controlling the texture of frozen foods. Rather than replacing traditional cooking methods, ultrasound can be used alongside them to give greater control over the way food behaves during preparation. What Is Ultrasound in Food Preparation? Ultrasound refers to sound waves with frequencies above t...

Professional kitchens are changing quickly. Chefs are expected to deliver excellent food while working faster, controlling costs, reducing waste, and using every ingredient better. At the same time, diners continue to expect interesting flavours, better textures, and a memorable experience. This is where focused ultrasound technology is becoming an interesting new tool for professional cooking. At Copenhagen Culinary Center, we see technology as a way to support the chef's experience and creativity. Ultrasonic Chef™ brings this idea into the kitchen, offering a different way to approach preparation, texture,e and timing. What Is Focused Ultrasound? Ultrasound uses high-frequency sound waves beyond the range of normal human hearing. In food processing, carefully controlled ultrasonic energy can interact with ingredients and influence processes such as mass transfer, marination, infusion, tenderisation and other forms of preparation. Recent research shows that ultrasound-assisted f...