Technical Abstract: Quality control and safe storage is important in food processing and storage. Composition of food has more effect on quality in terms of nutritional values, functional properties, commercial values and storage conditions of the food products. Traditional analytical techniques that are used for composition analysis in quality control takes long time and it is destructive and labor and money intensive. Many nondestructive methods are being in development for food quality analysis such as near infrared spectroscopy, biosensors, ultrasonic analysis etc. Potential of ultrasound as an analytical tool for food composition analysis and other quality control process are currently investigating. Low intensity ultrasound can be used in food processing for analysis of physicochemical properties including composition, structural, textural and physical. This technique was used to detect surface cracks in eggshells, voids in watermelons changes in firmness during ripening of fruits such as peaches, apples, pears and avocado, textural properties of cooked carrots and cheese, density and porosity in crackers. Ultrasonic analysis consists of establishing a relationship between the ultrasonic properties and properties of food materials. This relationship can be developed by measuring the ultrasonic properties of a series of samples of known properties and then finding an empirical equation that best fits the results. Other way of ultrasonic analysis consists of development of theoretically equations that are derived from the propagation of ultrasonic waves through the food materials. Former one is very useful in compositional analysis and later will be good enough for textural and other physical properties of food materials. In this paper application of ultrasonic in food processing and quality control is reviewed briefly.