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Ultrasound-Assisted Freezing of Fruits and Vegetables: Design, Development, and Applications

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Global Food Security and Wellness

Abstract

The application of power ultrasound to facilitate the freezing of fruits and vegetables is a relatively new concept. Sound waves cause cavitation and a sponge effect, both of which impact the freezing rate and properties of the frozen products. The application of ultrasound in the freezing process helps to inactivate enzymes and microbes and enhances the ice crystal nucleation process. The advantages of ultrasound-assisted freezing over conventional freezing include high freezing rate, faster crystallization, uniform distribution of ice crystals, better microstructure, and good product quality. However, very little is known about the fundamental thermodynamics, moisture diffusion and heat transfer in the ultrasound-assisted freezing process. The design of appropriate transducer systems and freezers to suit the needs of fruits and vegetables has not yet been undertaken. It appears that there is an urgent need to investigate the effect of the ultrasound-assisted freezing process on the physicochemical properties of frozen fruits and vegetables. In this context, this chapter presents a comprehensive review of the literature covering recent advances in structure and working principles of common and ultrasound-assisted freezers, along with the impact of the fast and slow freezing processes on the characteristics of frozen fruits and vegetables. The mathematical modeling and quantification aspects of the freezing and thawing process have also been reviewed. The structure–function aspects of power ultrasound, including the associated transducers and design aspects of different ultrasound-assisted freezing systems, have been reviewed in considerable detail. The urgent need for scaling up of equipment and process of ultrasound-assisted freezing from laboratory to industrial scale has been highlighted.

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Abbreviations

a :

Characteristic length

Bi :

Biot number

C f :

Specific heat capacity after freezing J/kg/K

C p :

Specific heat capacity of liquid J/kg/K

C u :

Specific heat capacity before freezing J/kg/K

h :

Heat transfer coefficient W/m2K

k f :

Thermal conductivity W/mK

L :

Latent heat of freezing J/m3

m :

Mass kg

P diss :

Dissipated power W

P in :

Actual power W

Ste :

Stefan number

T c :

Final product temperature °C

t F :

Freezing time

T f :

Initial freezing temperature °C

T fm :

Mean freezing time

T i :

Initial product temperature °C

T ref :

Reference temperature °C

t T :

Thawing time

ΔH ref :

Enthalpy change kj/kg

P f :

Density after freezing kj/kg

P u :

Density before freezing kj/kg

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Md. Nahidul Islam & Min Zhang

  2. School of Applied Sciences, RMIT University, Melbourne, VIC, Australia

    Benu Adhikari

Authors
  1. Md. Nahidul Islam
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  2. Min Zhang
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  3. Benu Adhikari
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Corresponding author

Correspondence to Min Zhang .

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Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Islam, M.N., Zhang, M., Adhikari, B. (2017). Ultrasound-Assisted Freezing of Fruits and Vegetables: Design, Development, and Applications. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_22

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