Use of ultrasound for the extraction of components from plant materials - a review

Examples of application ultrasonic extraction processes for improvement of quality of processing in food and allied industries are considered. It is applied for the extraction of fats, proteins, biologically active components from plant materials with high content of the extracted components to increase the extraction rate, and to reduce the extraction time. Attempts of the mathematical description of the ultrasonic extraction process and ultrasonic cavitation are presented, but the submitted models do not take into account all working factors and require the further improvement.