Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to realize the industrial translation of laboratory results.

中文翻译：

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使用功率超声加速食品冷冻过​​程：对冷冻效率和食品微观结构的影响

冷冻是食品保鲜的有效方法。然而，传统的冷冻方法具有冷冻效率低和产生大冰晶的缺点，从而可能损害食品质量。功率超声辅助冷冻是一种新颖的技术，可以有效减少冷冻过程中的不良影响。本文概述了功率超声技术加速食品冷冻过​​程的最新研究，并阐述了功率超声辅助冷冻的主要原理。从提高冷冻速度和改善微观结构的角度，分别讨论了功率超声对液体食品，模型固体食品以及水果和蔬菜的影响。结果表明，超声辅助冷冻可以有效提高冷冻效率，促进小而均匀分布的冰晶的形成，从而提高食品质量。食品样品的不同固有特性会影响超声应用的有效性，最佳超声参数取决于样品的性质。在某些类型的食品上，将超声波应用于食品工业的可能性更高，并且仍需要更多的努力来实现实验室结果的工业翻译。