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Innovative applications of power ultrasound during freezing of fresh foodstuffs.

Auteurs : ZHENG L., SUN D. W.

Résumé

Although the application of power ultrasound during freezing of fresh foodstuffs is a relatively new subject, author's research findings revealed recently its promising potential. The beneficial use of the sound energy is based on various ultrasound-generated effects upon the medium where the ultrasound transmits. Among these effects, cavitation is perhaps the most significant one, which leads to forming gas bubbles and occurrence of microstreaming. The first phenomenon promotes ice nucleation while the second one enhances the heat and mass transfer processes during freezing. In dense and incompressible food materials, ice crystals fracture when subjecting them to an alternating acoustic stress, which consequently provides frozen products with smaller crystal size – a quite important aspects that many freezing processes target at. Based on these acoustic effects, it has been demonstrated that the application of power ultrasound during freezing of fresh foodstuffs not only increases the process efficiency but also lead to a product of better quality. However, to further advance this promising technology, more fundamental research is still needed to establish quantitative relationships between the acoustic parameters and resulting effects. Considerable efforts are also necessary with regards to the development of adequate industrial equipment.

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Détails

  • Titre original : Innovative applications of power ultrasound during freezing of fresh foodstuffs.
  • Identifiant de la fiche : 30028266
  • Langues : Anglais
  • Source : EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Date d'édition : 01/2005

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