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 …

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 …

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 …

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 …

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 …

Freezing is not only a well-known preservation method, but also one of the most important
unit operations in the food industry. Plenty of innovative technologies, including ultrasound …

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 …

Freezing is widely used for the preservation of fruits and vegetables (FVs). Whereas, the
conventional freezing method presents low process efficiency in frozen FVs. Ultrasound …

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 …

Freezing is one of the most efficient preservation approaches applied to food products and
thawing is the reverse process of freezing. However, traditional freezing/thawing methods …