The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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In order to improve the physico-chemical, textural properties and nutritional quality of popular exceptionally long grain basmati cultivar (Pusa basmati 1509), three parboiling methods (traditional parboiling technique, steaming alone, and presteaming followed by soaking and steaming) were studied and compared with unparboiled sample. Parboiling method consisting presteaming of paddy at 1.05 kg/cm 2 , soaking in 85 8C hot water for 3 hours and again steaming for 60 minutes followed by drying was found best parboiling technique with increase in head rice recovery from 41.15 to 68.87%. Cooking time and water uptake ratio observed was 43.69 minutes and 2.05%, respectively whereas gruel solid loss was significantly reduced. Parboiling treatment resulted in increase in hardness, cohesiveness and springiness while adhesiveness was decreased. Parboiling treatment resulted in leaching of amylose, crude protein, crude fat and crude fiber. Lightness was positively associated with crude protein and crude fat. PRACTICAL APPLICATIONParboiling method resulted into better quality of cooked rice. Increased head rice recovery of these cultivars will help the farmers in getting more prices for their crops as well as increase the market value of rice because of value addition (by increasing head rice recovery) resulting in increased returns to the millers.

The aloe vera gel expulsion machine consists of auto adjustable grip rollers, mouth piece or front edge cutter, scrapping blades, and a driving unit. The grip rollers were provided with inclined trapezoidal teeth to increase the friction between aloe vera leaf and rollers. The design parameters of the machine were the speed along with the dimensions of grip rollers, spring tension for mouth piece, and clearance of scrapping blades. The jagged edges were cut as the leaf passed through mouth piece and grip roller pushed it against scrapping blades which removed the upper and lower rind. The machine was tested for its performance at different roller speed and leaf thickness. It was inferred that for getting maximum crude gel recovery, minimum residual gel percentage, and highest expulsion efficiency, the leaves should be fed at 75 rpm roller speed for leaf thickness more than 20 mm. Practical applications Aloe vera gel has been utilized for therapeutic properties including wound healing, constipation, thermal injury healing, ulcers, diabetes, anti‐inflammation, and immunomodulation. Nowadays it is used for commercial applications such as sun creams, soaps, shampoos, face wash, and lotions. It is also used for preparation of juices, yoghurt, flavored milk, health drinks, and beverages. In crushing method of gel expulsion the ingression of other chemical compounds deteriorates the gel quality. The machine was designed to avoid crushing and reduce manual contact for obtaining good quality gel from aloe vera leaves.

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