Currently, the most widely used methods of food preservation and protection temperature of foods in the food industry. However, some losses occur in the sensory properties of foods (such as color, odor, flavor, texture and nutrient) in the thermal preservation of foods. For these reasons, the importance of non-thermal food processing and preservation methods is increasing. The main purpose of non-thermal food preservation methods is to minimize the quality losses and damage caused by thermal applications in foods. Developing non-thermal technologies appear to be the best alternative to achieve these properties. These technologies, which include high pressure, electrical signals, microfiltration and ultrasound applications, are specially designed for economical, simple and energy efficiency. In addition, ultrasound used in "Green Food Processing" is used to provide high-quality and safe food. In this context, ultrasound applications and benefits in the food industry have been compiled. When the studies were examined, it was concluded that the ultrasound technique could be used for many different purposes in the food industry, and that this method could be used in different food processing areas in the future and even its industrial use could become widespread