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 …

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 …

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 …

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 …

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 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 …

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 …

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

Ultrasonic processing is a novel and promising technology in food industry. The propagation
of ultrasound in a medium generates various physical and chemical effects and these effects …