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 …

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 …

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 …

Ultrasound assisted freezing (UAF) is a common and remarkable technology of food
preservation to conserve the sensory characteristics and nutritional value. The propagation …

Publisher Summary This chapter illustrates the various effects that power ultrasound
generates when it is applied to the specific field of food freezing. Cavitation in the unfrozen …

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 …

The application of power ultrasound to facilitate the freezing of fruits and vegetables is a
relatively new concept. Sound waves cause cavitation and a sponge effect, both of which …

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 …

The effects of ultrasound-assisted freezing on the freezing time and water migration of
dough, and the structural characteristics of gluten components were investigated. The effects …

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 …