Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Kiani, Hossein; Zhang, Zhihang; Delgado, Adriana; Sun, Da‐Wen

doi:10.1016/j.foodres.2011.06.051

Cited by 232 publications

(74 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It indicates that proper LFU treatment can remarkably decrease the size of ice crystals during freezing process. This was attributed to the induction of ice nucleation increasing the freezing rate (Kiani, Zhang, Delgado, & Sun, 2011;Xin et al, 2014a) and fragmentation of the pre-existing dendritic ice crystals into smaller nuclei promoting the secondary nucleation by LFU treatment (Chow, Blindt, Chivers, & Povey, 2003;Chow et al, 2005). Similar result was also obtained in agar gel samples (Kiani et al, 2013).…”

Section: Ice Crystal Size Distributionsupporting

confidence: 68%

Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Zhang

Bhandari

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Ice Crystal Size Distributionsupporting

confidence: 68%

Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Zhang

Bhandari

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…The three most commonly reported hypotheses are the bubble as the nucleation center, the segregation theory, and the flow induced nucleation. The latter assumes that ultrasound generates flow streams in the solution which enhance the collisions of molecules and therefore increases the creation of clusters of molecules [40,41]. As a result, more nuclei are formed and the nucleation rate is increased.…”

Section: Nucleation In Batch Versus Flowmentioning

confidence: 99%

Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

et al. 2017

View full text Add to dashboard Cite

Controlling particle size is essential for crystal quality in the chemical and pharmaceutical industry. Several articles illustrate the potential of ultrasound to tune this particle size during the crystallization process. This paper investigates how ultrasound can control the particle size distribution (PSD) of acetaminophen crystals by continuous seed generation in a tubular crystallizer followed by batch growth. It is demonstrated that the supersaturation ratio at which ultrasound starts seed generation has a substantial effect on the final PSD while the applied power is insignificant in the studied conditions. The higher the supersaturation ratio, the smaller the final crystals become up to a supersaturation ratio of 1.56. Furthermore, it was shown that ultrasound can also impact the final PSD when applied during the growth phase. Frequencies of 850 kHz or below reduce the final particle size; the lower the applied frequency, the smaller the crystals become. In conclusion, one could state that ultrasound is able to control the particle size during seed generation and subsequent growth until the final particle size.

show abstract

“…In this regard, Kiani et al [32] have demonstrated the ability of ultrasound to trigger nucleation in agar gel, as a solid model food. Recently, the effect of irradiation temperature, irradiation duration and ultrasound intensity on the dynamic nucleation of ice in agar gel samples was reported by Kiani et al [31].…”

Section: Crystallisation Of Ice and Freezing Of Foodsmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

View full text Add to dashboard Cite

Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed.

show abstract

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Cited by 232 publications

References 34 publications

Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

Ultrasound for Improved Crystallisation in Food Processing

Contact Info

Product

Resources

About