Effect of power ultrasound on freezing rate during immersion freezing of potatoes

被引：187

作者：

Li, B ^{[1
]}

Sun, DW ^{[1
]}

机构：

[1] Univ Coll Dublin, Dept Agr & Food Engn, FRCFT Grp, Dublin 2, Ireland

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 55卷 / 03期

关键词：

immersion freezing; power ultrasound; freezing rate; potato; phase change; nucleation; ice crystal; crystallisation;

D O I：

10.1016/S0260-8774(02)00102-4

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Immersion freezing of potatoes with the aid of power ultrasound was investigated. The effect of power ultrasound on freezing rate was influenced by ultrasound power, exposure time and the freezing phase to which ultrasound was applied. The higher the ultrasound power and the longer the exposure time, the stronger the sonication was. However, the ultrasound power and exposure time should be chosen with the consideration of thermal effect of ultrasound. In this study, the freezing rate was improved greatly when 15.85 W ultrasound power was applied for 2 min (P < 0.05). When ultrasound was applied to the phase change period during freezing process, the freezing rate was increased significantly (P < 0.05). (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：277 / 282

页数：6

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