Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process

Ma, Xuan; Mei, Jun; Xie, Jing

doi:10.1080/10942912.2020.1858862

Cited by 20 publications

(11 citation statements)

References 103 publications

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“…There was no significant difference in the pre-cooling time found between samples with IF and UIF treatments ( p > 0.05) during the pre-cooling phase, without the application of ultrasound ( Table 1 ). In the phase change stage, most of the water would crystallize, so this stage can directly determine the freezing quality of the product ( 32 ). As the ultrasonic power became higher, the phase transition time increased and then diminished, which was consistent with the results of the total freezing time.…”

Section: Resultsmentioning

confidence: 99%

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

Mei

Qiu

et al. 2022

Front. Nutr.

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The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.

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Section: Resultsmentioning

confidence: 99%

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

Mei

Qiu

et al. 2022

Front. Nutr.

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“…The collapse of the cell wall is the first step in ultrasonic disruption of yeast cells, followed by low-intensity damage to the cell membrane. The above findings can create new possibilities for cell disruption and microorganism inactivation [ 38 ]. The same study suggested that high temperatures disrupt cell walls and thermally adhere to intracellular proteins.…”

Section: Ultrasonic Wavesmentioning

confidence: 99%

Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review

Zhang

Xie

2022

Foods

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Ultrasound has been confirmed as the propagation process of mechanical vibrations in a medium, with a frequency significantly higher than 20 kHz. Moreover, it has an effect of sterilization on foods. In general, ultrasonic sterilization medium is manifested as a liquid. Ultrasonic treatment technology has certain advantages in aquatic product processing. It is noteworthy that this technology will have better effects of sterilization if used in combination with other treatment methods. Slightly acidic electrolyzed water (SAEW) is characterized by high-efficiency broad-spectrum sterilization operation, low cost, and environmental protection, among other properties, and has a positive effect on aquatic product sterilization and preservation. Selecting acidic electrolyzed water with a low concentration coupled with low-power ultrasonic waves for combined sterilization exerts a more potent sterilization effect, and acidic electrolyzed water combined with ultrasonic sterilization is expected to be a potentially environment-friendly alternative. In this study, the sterilization mechanisms of ultrasonic and SAEW methods used both individually and as a synergistic treatment, the effect on microbial growth, and the research progress of the application of the combined effect in the sterilization and refrigeration of aquatic products are reviewed. Furthermore, this study looks forward to the future development trend, with a view to its application in aquatic products, while providing a reference for research and application in the field of processing and safety.

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“…An ultrasound is a high-frequency elastic wave propagating through a medium. Cavitation occurs when the wave energy reaches a threshold (Ma et al, 2021b). The propagation of acoustic waves between positive and negative pressure causes a series of non-linear processes, such as expansion, compression, collapse, and oscillation of tiny bubbles (Alarcon-Rojo et al, 2019).…”

Section: Meat Structure and Mechanism Of Ultrasound-assisted Tenderiz...mentioning

confidence: 99%

Advances in application of ultrasound in meat tenderization: A review

Dong

Zhang

Mei

et al. 2022

Front. Sustain. Food Syst.

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Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).

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Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process

Cited by 20 publications

References 103 publications

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review

Advances in application of ultrasound in meat tenderization: A review

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