AI Article Synopsis
- Freezing is an effective food preservation method, but traditional processes are inefficient.
- Ultrasound technology can enhance both freezing and thawing by improving food quality, preserving nutrients, and minimizing changes in texture and color.
- The article reviews how ultrasound affects these processes, focusing on making them more efficient and maintaining food quality.
Article Abstract
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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| http://dx.doi.org/10.1016/j.ultsonch.2020.105230 | DOI Listing |
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