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.
| Author: | Magdalena DadanaORCiD, Aleksandra MatysaORCiD, Anna Kaminska-DworznickaORCiD, Alica LammerskittenORCiD, Stefan TöpflORCiD, Oleksii ParniakovORCiD |
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| Title (English): | Improvement of freezing processes assisted by ultrasound |
| DOI: | https://doi.org/10.1016/B978-0-12-818275-8.00001-5 |
| ISBN: | 978-0-12-818276-5 |
| ISBN: | 978-0-12-818275-8 |
| Parent Title (English): | Design and optimization of innovative food processing techniques |
| Publisher: | Academic Press |
| Place of publication: | London |
| Document Type: | Part of a Book |
| Language: | English |
| 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 |
| Note: | Zugriff im Hochschulnetz |
| Faculties: | Fakultät AuL |
| DDC classes: | 600 Technik, Medizin, angewandte Wissenschaften / 610 Medizin, Gesundheit |
| Review Status: | Veröffentlichte Fassung/Verlagsversion |