ABSTRACT

Ultrasound assisted freezing (UAF) is a common and remarkable technology of food preservation to conserve the sensory characteristics and nutritional value. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of food freezing. This review provides an overview of recent developments related to the mechanism, influencing factors, equipment of UAF. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods are discussed in considerable detail. Then the future development trends and challenges of UAF have also been highlighted.

摘要

超声辅助冷冻（UAF）是一种常见的非凡的食品保存技术，可以保存感官特征和营养价值。超声波在介质中的传播会产生各种物理和化学效应，这些效应已被利用来提高食品冷冻的效率。这篇综述概述了与UAF的机制，影响因素，设备有关的最新发展。高强度超声在提高冷冻过程效率，控制冰晶的尺寸和尺寸分布以及提高冷冻食品质量方面的应用已得到相当详细的讨论。然后，还强调了无人机的未来发展趋势和挑战。