Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality
Open accessAbstract
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 have low process efficiency. The application of ultrasound is a potential supplementary technique to improve the performance of both freezing and thawing processes of foods. Application of power ultrasound is able to better maintain the microstructure, reduce drip loss, decrease color and texture changes and retain some natural nutrients of foods during freezing. Meanwhile, quality improvement is also observed in food items thawed by ultrasound-assisted thawing methods. The fundamentals and the influences of ultrasound on the freezing and thawing processes of foods are demonstrated in this review article, from the aspects of efficiency enhancement and quality improvement.
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The thermal effect of ultrasonic converts vibration energy into heat, increasing medium temperature; calorific value depends on medium properties, ultrasonic power, and exposure time.
“The thermal effect of ultrasonic refers to the phenomenon where the vibration energy of ultrasonic is absorbed by the medium and converted into heat. Consequently, the heat of the medium increases accordingly. The calorific value is dependent on factors such as the properties of the medium, ultrasonic power, and exposure time [20].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [20]
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Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892 · see citing works
“The calorific value is dependent on factors such as the properties of the medium, ultrasonic power, and exposure time [20].”
BackgroundKhadhraoui, B., Ummat, V., Tiwari, B. K., Fabiano-Tixier, A. S., & Chemat, F. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105625 · Cited by 269 · see citing works
Xu, B., Azam, S. M. R., Feng, M., Wu, B., Yan, W., Zhou, C., & Ma, H. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105855 · Cited by 108 · see citing works
- Authors
- Qiu, L., Zhang, M., Chitrakar, B., & Bhandari, B.
- Affiliations
- Jiangnan University (CN)
- The University of Queensland (AU)
- Corresponding author
- Zhang, Min
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2020-11
- Volume
- 68
- Pages
- 105230
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W3036861599
- Cited by
- 144
- References
- 81
- Citations by year
- 2026: 17 · 2025: 22 · 2024: 26 · 2023: 21 · 2022: 36 · 2021: 19 · 2020: 3
- FWCI
- 2.21
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Funders
- National Key R&D Program of China (2017YFD0400501)
- Yangzhou City Agricultural Key R&D Program (YZ2019034)
- 111 Project (BP0719028)
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (FMZ202003)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- power ultrasound, ultrasound-assisted freezing, food freezing, food thawing, food quality, drip loss, texture, color change, nutrient retention, microstructure, process efficiency
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