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2011 | OriginalPaper | Buchkapitel

18. Ultrasound-Assisted Freezing

verfasst von : A.E. Delgado, Da-Wen Sun

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

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 caused by the formation and size of ice crystals. Over recent years new approaches have been developed to improve and control the crystallization process, and among these approaches sonocrystallization has proved to be very useful, since it can enhance both the nucleation rate and the crystal growth rate. Although ultrasound has been successfully used for many years in the evaluation of various aspects of foods and in medical applications, the use of power ultrasound to directly improve processes and products is less popular in food manufacturing. Foodstuffs are very complex materials, and research is needed in order to define the specific sound parameters that aid the freezing process and that can later be used for the scale-up and production of commercial frozen food products.

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Titel: Ultrasound-Assisted Freezing
verfasst von: A.E. Delgado
Da-Wen Sun
Verlag: Springer New York
Buch: Ultrasound Technologies for Food and Bioprocessing
Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright-Jahr: 2011
DOI: https://doi.org/10.1007/978-1-4419-7472-3_18