In the present study, the effects of ultrasound as emerging technology were investigated on the
alpha-amylase activity of barley seeds after sowing along with the normal watering of seeds. The seeds of
barley after steeping were exposed to ultrasonic irradiation in vibration amplitude controller setting 20, 60 and
100% of nominal power for times (5, 10 and 15 min) at 20 KHz and 30°C. For determining the effects of these
parameters on enzyme the Fuwa method assay based on the decreased staining value of blue starch-iodine
complexes employed for measurement an activity. The results of these assays were analysed by Qualitek4
software using the Taguchi statistical method to evaluate the factor’s effects on enzyme activity. It has been
recorded; an increase in enzyme activity at the lower power densities followed a decrease in activity at the
higher power densities employed.