The principles of ultrasound and its application in freezing related processes of food materials: A review

被引：149

作者：

Cheng, Xinfeng ^{[1
,2
]}

Zhang, Min ^{[1
]}

Xu, Baoguo ^{[1
]}

Adhikari, Benu ^{[3
]}

Sun, Jincai ^{[4
,5
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Anhui Normal Univ, Coll Environm Sci & Engn, Wuhu, Anhui, Peoples R China

[3] RMIT Univ, Sch Appl Sci, Melbourne City Campus, Vic 3001, Australia

[4] Haitong Food Grp Co, Cixi, Zhejiang, Peoples R China

[5] Zhejiang Pharmaceut Coll, Ningbo, Zhejiang, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2015年 / 27卷

关键词：

Ultrasound; Nucleation; Ice crystal; Freezing; Thawing; Freeze drying; ULTRASONICALLY INDUCED NUCLEATION; BRASSICA-OLERACEA L; HEAT-TRANSFER RATE; POWER ULTRASOUND; PHYSICOCHEMICAL PROPERTIES; SUPERCOOLED WATER; ICE MORPHOLOGY; ACTIVE CONTROL; ASCORBIC-ACID; HIGH-PRESSURE;

D O I：

10.1016/j.ultsonch.2015.04.015

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

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 have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：576 / 585

页数：10

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