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Packaging of ultrasound treated food

In most scenarios ultrasound is a a technology that will be applied before packaging.

Since ultrasound in most cases are applied before packaging, all kinds of packaging materials can be considered suitable, such as pouches, trays, jars or bottles made of any standard packaging material, including plastics, cellulose or glass. This applies to all its potential applications for food processing (decontamination, homogeneization, defoaming, emulsification, component extraction, process improvement...)  

Criteria for packaging choice

Therefore, the choice of the packaging material will only depend on the food product, the desired storage conditions and the marketing/commercialization issues (and in other technologies/processes, if they are applied and constraining). Thus, standard criteria will be applied in order to choose the packaging of ultrasound treated foods including, among others:  

  • Durability (e.g. resistant to corrosion) 
  • Safety (e.g. no migration of components from the package to the product) 
  • Barrier (light and gases) properties  
  • Product compatibility 
  • Processing requirements 
  • Cost 
  • Packaging equipment in place 
  • Ease of use 
  • Marketing issues (printability, transparency, etc.) 
  • Legal issues 
  • Sustainability issues 

Theoretically, there migth be some specific applications (still not studied in depth) in which ultrasound migth be applied after packaging (e.g. ultrasound assisted freezing or thawing). In these cases some aspects such as the damping properties and/or resistance to «cavitation related process» of the packaging material migth also be taken into account in addition to the above indicated ones.  

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Contact persons

Guillermo Cebrián

Assistant professor
+34 876554127

Tone Mari Rode

Senior Scientist, Nofima
+47 907 27 253