## 5 Prospects for the Use of Ultrasound in the Future  
The application of power ultrasound in juice preservation holds promise for enhancing the quality, safety and shelf life of fruit juices. However, it is important to note that while power ultrasound offers numerous benefits for juice preservation, its effectiveness depends on factors such as equipment design, operating parameters and the specific characteristics of the fruit juice being processed. Progress in the construction of ultrasonic generators has made them more and more efficient, which allows for obtaining higher ultrasonic power with lower energy consumption. Ultrasonic output power is a key factor in scaling up the process. Processing larger volumes of liquid will require more powerful equipment. The ultrasonic power of the devices currently used on an industrial scale varies between 500 W and 16 kW. In typical liquid processing applications, four or more units are clustered together for increased redundancy and capacity customization. For example, a cluster with a power of 60 kW can be used to process up to 50 cubic meters of liquid per hour. It is expected that in the future, the power of ultrasonic characteristics will be further increased, which will significantly increase the throughput of processes in which ultrasound is used. Another factor determining the economy of ultrasonic processes is the conversion of electrical energy into mechanical power. Currently used devices are characterized by an efficiency exceeding 85%. Further progress in the construction of ultrasonic transducers will increase the efficiency of energy conversion and reduce the costs of electricity needed to power ultrasonic generators [90].  
New ultrasound generators offer better control of ultrasound parameters such as frequency, amplitude and pulse duration. This will make it possible to adjust the parameters of ultrasonic treatment to specific groups of microorganisms, as well as specific physico-chemical properties of the juice. A promising perspective in the preservation of fruit and vegetable juices may also be the construction of devices that include ultrasonic transducers operating at different ultrasound frequencies. This can contribute to a significant increase in the efficiency of the disintegration of microorganisms. Another important trend in preserving juices may be the use of pulsating processing. On the one hand, it significantly reduces the specific energy consumption, and on the other hand, it can be more effective than continuous processing. Another trend will be the use of installations for ultrasonic preserving juices in the flow. Placing ultrasonic transducers inside flowing juice allows for effective and regular transfer of ultrasonic energy. This enables the use of ultrasound on a larger scale, which requires a constant flow of material.  
Undoubtedly, an interesting perspective is the combination of ultrasound with other techniques, such as microwave treatment or white pulsating light, which will allow for much better effects in the field of juice preservation and will also affect the preservation, allowing for a better overall quality of the final product. Further development of the application of ultrasound for preserving juices will require adaptation to specific types of fruit juice. Before implementing this technology on an industrial scale, it is necessary to conduct appropriate research, tests and analyses in order to determine the optimal conditions and ultrasound parameters for a given application.