Research Progress of Ultrasound-assisted Freezing

doi:10.7506/spkx1002-6630-201313077

FOOD SCIENCE

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Research Progress of Ultrasound-assisted Freezing

TAO Bing-bing1，ZOU Yan1，ZHAO Guo-hua1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Chongqing Key Laboratory of Agricultural Product Processing, Chongqing 400715, China

Online:2013-07-15 Published:2013-06-28
Contact: ZHAO Guo-hua

Abstract

Abstract:

As a high-tech and new processing technology, ultrasound-assisted freezing has been widely used in
the area of food frozen. It can effectively elevate the speed of freezing and improve the quality of frozen foods.
Based on an extensive review of the literature, the basic principle and characteristics of the ultrasound-assisted
freezing technology including its theory and application as well as current problems at home and abroad are
reviewed in this paper.

Key words: ultrasound-assisted freezing technology, principle, application, food industry

CLC Number:

TB559

TAO Bing-bing1，ZOU Yan1，ZHAO Guo-hua1,2,*. Research Progress of Ultrasound-assisted Freezing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313077.

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Research Progress of Ultrasound-assisted Freezing

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