“…The technology of application of ultrasonic waves is widely studied and discussed in several areas (Demirci, et al, 2022;Liao et al, 2022;Monteiro et al, 2022) , in recent years ultrasound has become an alternative for improvement in food technology in the processes of marination, freezing, drying, emulsification, inactivation of microorganisms, softening of meats and improved pasta switching (Araújo et al, 2022;Demirci et al, 2022;Liao et al, 2022;Monteiro et al, 2022).…”