The use of power ultrasound within the food industry is an innovative subject. Application of
sound to monitor a process or product is common, eg in quality assurance. However, the use …

Ultrasound has attracted great interest in recent years and its application in food freezing
has shown promising advantages. In the present study the application of ultrasound during …

Immersion freezing of potatoes with the aid of power ultrasound was investigated. The effect
of power ultrasound on freezing rate was influenced by ultrasound power, exposure time …

Freezing is an effective way of food preservation. However, traditional freezing methods
have the disadvantages of low freezing efficiency and generation of large ice crystals …

The ultrasound-assisted freezing (UAF) process, the influence of UAF on the quality and
microstructure of frozen dough, were investigated. Dough cylinders were immersion frozen …

Although the application of power ultrasound to food freezing is a relatively new subject,
recent research advances show its potential is promising. The beneficial use of the sound …

In recent years, innovative methods such as ultrasound assisted freezing have been
developed in order to improve the freezing process. During freezing of foods, accurate …

Power ultrasound has proved to be very useful in controlling crystallisation processes since
sonication can enhance both the nucleation rate and crystal growth rate by producing fresh …

Voids, filled with air, in plant tissues, can attenuate ultrasound, resulting in weakening the
effectiveness of ultrasound during immersion freezing. The effect of voids on ultrasound …

A contact ultrasound system for the integration into freeze-drying processes for vegetables
was developed and process parameters were estimated. Red bell pepper cubes were …