FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (17): 275-280.doi: 10.7506/spkx1002-6630-201817044

• Reviews • Previous Articles     Next Articles

Mechanism of Ultrasonic-Assisted Freezing Technique and Its Effect on the Quality of Frozen Foods: A Review

WU Yutong, CUI Menghan, WANG Yuqi, KONG Baohua, CHEN Qian*   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2018-09-15 Published:2018-09-18

Abstract: Freezing is an important food preservation technique in the food industry; however, it has negative effects on food quality. Ultrasound-assisted freezing is a novel food freezing technique that can accelerate freezing rate, refine ice crystal size, and improve the quality of frozen foods. This review elucidates the mechanism of ultrasound-assisted freezing and the effect of ultrasound on ice crystal formation. Meanwhile, it summarizes the effects of ultrasound-assisted freezing on the quality of frozen foods and the commonly used technical parameters of ultrasound-assisted freezing. Moreover, future development directions are discussed. Hopefully, this review can provide theoretical support for the application of ultrasound-assisted freezing in the food industry.

Key words: freezing, ultrasound, ice crystal formation, mechanism, food quality

CLC Number: