Numerical simulation of heat transfer and phase change during freezing of potatoes with different shapes at the presence or absence of ultrasound irradiation

Advances in application of ultrasound in food processing: A review

“…Also, this phase is accompanied by the release of latent heat in large amounts. It is reported that the high pressure caused by ultrasound results in a decrease in the degree of supercooling which is the driving force for nucleation [29] . The bubbles produced due to cavitation, serve as the nuclei for nucleation, as the bubble size reaches the threshold critical required for nucleation.…”

“…For high-value food products as well as pharmaceuticals, ultrasonic freezing is suitable. Ultrasound has been applicable in the crystallization of food products such as triglyceride oils – vegetable oils [29] , ice cream [30] , and milk fat [31] . Ultrasound also provides an additional benefit as it enables the prevention of encrustation of the crystals on elements of cooling, thus, ensuring proper transfer of heat throughout the process of cooling [32] .…”

Application of ultrasound in combination with other technologies in food processing: A review

“…This step goes along with the release of latent heat in excess amounts. The high pressure generated by ultrasound (act as a driving force for nucleation) is recorded and result in the reduction of degree of supercooling [90] . When the size of the bubbles exceeds the critical threshold, which is required for nucleation then the bubbles produced by cavitation act as a nucleated nuclei.…”

“…It is suitable for pharmaceuticals as well as high-value food products. Ultrasound is being used to crystallize food products such as triglyceride oils [90] , milk fat [111] , ice cream [117] . The additional advantage of ultrasound is that it allows for the prevention of crystal encrustation on cooling elements and ensuring the heat process during cooling [194] .…”

Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

“…[1][2][3] Other types of processing involve simple heat transfer, such as pasteurization [4][5][6] , cooling [7][8][9][10][11] , and also freezing. [12,13] To simulate all these processes, and consequently to obtain information such as their duration, as well as the energy required, among others, it is necessary to know the initial and final temperatures of the product, its geometry, and its dimensions, as well as its thermophysical properties. To determine these properties during a transient state, various optimization techniques can be used such as the concept of lag factor [7] or the similar "slope method".…”