Chapter 27

Ultrasonic Assistance for Food Freezing

Hossein Kiani, Liyun Zheng,  and Da-Wen Sun     Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland


Although the application of power ultrasound to food freezing is a relatively new subject, recent research advances show that its potential is promising and its benefits are wide ranging. The beneficial use of sound energy is realized through the various effects generated by the ultrasound on the medium through which the ultrasound passes. Among these effects, cavitation is perhaps the most significant, as this can lead not only to the production of gas bubbles but also to microstreaming. The former can ...

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