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Improvement of freezing processes assisted by ultrasound

  • This chapter presents the mechanism of the enhancement of freezing by means of ultrasound (US). It has been demonstrated that the effects of US are a rather complex issue. In theory, ultrasound creates cavitation bubbles throughout the volume of the product, which promotes nucleation of the ice and crushes the crystals already present in food. They can also enhance convective heat transfer to the cooling media, thereby accelerating freezing. Moreover, it has been shown that ultrasound reduces the degree of supercooling before nucleation in frozen food. Additionally, numerous experimental studies indicate that ultrasound assisted freezing is a good method to achieve homogenous crystallizations, reduce the deteriorating effect of freezing on food, and thus improve quality after thawing.

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Author:Magdalena DadanaORCiD, Aleksandra MatysaORCiD, Anna Kaminska-DworznickaORCiD, Alica LammerskittenORCiD, Stefan TöpflORCiD, Oleksii ParniakovORCiD
Title (English):Improvement of freezing processes assisted by ultrasound
Parent Title (English):Design and optimization of innovative food processing techniques
Publisher:Academic Press
Place of publication:London
Document Type:Part of a Book
Year of Completion:2021
electronic ID:Zur Anzeige in scinos
Release Date:2024/04/12
Tag:Food; Freezing; Innovative methods; Kinetics; Quality; Ultrasound
First Page:217
Last Page:273
Zugriff im Hochschulnetz
Faculties:Fakultät AuL
DDC classes:600 Technik, Medizin, angewandte Wissenschaften / 610 Medizin, Gesundheit
Review Status:Veröffentlichte Fassung/Verlagsversion