A review on underwater shockwave processing and its application in food technology.

Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry.