Abstract: Ultrasound was a new food processing technology,which could be utilized in various food processes,including sterilization,enzyme inactivation,juice degassing,and so on. Firstly,the inactivation mechanisms of food endogenous enzymes by ultrasound were summarized. Secondly,the affecting factors of the enzyme inactivation by ultrasound were discussed. Finally,the inactivation kinetic models of enzymes by ultrasound and the application of this technology in food processing were reviewed,and its technical problems and insufficiency were indicated. This paper could provide theoretical support for the development and utilization of ultrasound technology in food process.