The principles of ultrasound and its application in freezing related processes of food materials: A review.
Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui, China.
Xinfeng
X
Cheng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
Min
M
Zhang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Baoguo
B
Xu
School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia.
Benu
B
Adhikari
Haitong Food Group Company, Cixi, Zhejiang, China; Zhejiang Pharmaceutical College, Ningbo, China.
Jincai
J
Sun
D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005615:Freezing; D007053:Ice; D000069453:Ultrasonic Waves
D007053:Ice
Freeze drying; Freezing; Ice crystal; Nucleation; Thawing; Ultrasound