Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure

Critical Reviews in Food Science and Nutrition
Peizhi ZhangDa-Wen Sun

Abstract

Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to...Continue Reading

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Citations

Mar 27, 2020·Critical Reviews in Food Science and Nutrition·Bababode Adesegun KehindeSawinder Kaur
Mar 29, 2020·Critical Reviews in Food Science and Nutrition·Okon Johnson EsuaDa-Wen Sun
Nov 5, 2020·Critical Reviews in Food Science and Nutrition·Zhiwei ZhuDa-Wen Sun
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Wenjuan XiangDa-Wen Sun
Sep 4, 2020·Critical Reviews in Food Science and Nutrition·Clement Kehinde AjaniDa-Wen Sun
Sep 13, 2019·Ultrasonics Sonochemistry·Zhiwei ZhuDa-Wen Sun

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Methods Mentioned

BETA
scan electron microscopy

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