Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
9 - Improvement of freezing processes assisted by ultrasound
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Cited by (4)
The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)
2022, Ultrasonics SonochemistryCitation Excerpt :Freezing is an essential part of the processing of seasonal raw materials that are harvested within a very short period of time, which gives more production flexibility. It was proven that ultrasound applied during freezing contributed to shorter process, better bioactive compounds’ retention and more fresh-like quality (especially texture is greatly preserved) than freezing alone mainly due to lower and evenly distributed crystals created as a consequence of higher freezing rate and lower supercooling [6]. Many publications show the beneficial effect of using ultrasound (sometimes together with mild temperature) during juice processing on microbiological safety, increased stability during storage (due to e.g. enzyme inactivation) and greater stability or increased level of bioactive compounds [1,21].
Research Progress on the Effects of Ultrasonic Treatment on Thawing Process and Post-thaw Quality of Livestock Meat
2022, Modern Food Science and TechnologyCurrent applications of ultrasound in fruit and vegetables osmotic dehydration processes
2021, Applied Sciences (Switzerland)