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

Ultrasonics Sonochemistry

Volumn 27, Issue , 2015, Pages 576-585

  Cheng, Xinfeng ^a,b   Zhang, Min ^a   Xu, Baoguo ^a   Adhikari, Benu ^c   Sun, Jincai ^d,e  

^a JIANGNAN UNIVERSITY   (China)

^b ANHUI NORMAL UNIVERSITY   (China)

^c RMIT UNIVERSITY   (Australia)

^d Haitong Food Group LtdCo   (China)

^e ZHEJIANG PHARMACEUTICAL COLLEGE   (China)

Author keywords

Freeze drying; Freezing; Ice crystal; Nucleation; Thawing; Ultrasound

Indexed keywords

CHEMICAL OPERATIONS; DRYING; EFFICIENCY; FREEZING; ICE; ICE CONTROL; LOW TEMPERATURE DRYING; NUCLEATION; TEMPERATURE; THAWING; ULTRASONICS;

DIAGNOSTIC TECHNOLOGIES; FOOD QUALITY CONTROLS; FREEZE DRYING; HIGH INTENSITY ULTRASOUNDS; ICE CRYSTALS; LOW INTENSITY ULTRASOUND; SIZE AND SIZE DISTRIBUTIONS; ULTRASONIC PROCESSING;

PROCESS CONTROL;

ICE;

ARTICLE; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FREEZE DRYING; LOW TEMPERATURE; MONITORING; PRIORITY JOURNAL; THAWING; ULTRASOUND; UNIVERSITY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; PROCEDURES;

FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FREEZING; ICE; ULTRASONIC WAVES;

EID: 84937023711     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2015.04.015     Document Type: Review

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