New ultrasonic assisted technology of freezing,cooling and thawing in solid food processing: A review |
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| Institution: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China;3. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China;4. Shanghai Professional Technology Service Platform on cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China |
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| Abstract: | Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing. |
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| Keywords: | Freezing Cooling Thawing Single/multi-frequency ultrasonic Optimization Application |
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