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

Recent research on ultrasound has shown that it is a promising technology having a wide
range of benefits. This review is aimed to compile the recent development and highlight the …

This chapter presents the mechanism of the enhancement of freezing by means of
ultrasound (US). It has been demonstrated that the effects of US are a rather complex issue …

Power ultrasound has been proved to be a potential method to monitor and control
crystallization phenomena, although it is a stochastic and probabilistic process. Cavitation …

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 …

Freezing is a well-known preservation method widely used in the food industry. The
advantages of freezing are to a certain degree counterbalanced by the risk of damage …

Although the application of power ultrasound to food freezing is a relatively new subject,
recent research advances show that its potential is promising and its benefits are wide …

The effect of ultrasound-assisted immersion freezing on the dynamic nucleation of ice and
the delay from ultrasound application onset to nucleation commencement of radish cylinder …

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 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 …