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

doi:10.7506/spkx1002-6630-201817044

Abstract

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:

TS205.7

WU Yutong, CUI Menghan, WANG Yuqi, KONG Baohua, CHEN Qian. Mechanism of Ultrasonic-Assisted Freezing Technique and Its Effect on the Quality of Frozen Foods: A Review[J]. FOOD SCIENCE, 2018, 39(17): 275-280.

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

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