Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing

Abstract

a b s t r a c tThe effect of ultrasound-assisted immersion freezing on the dynamic nucleation of ice and the delay from ultrasound application onset to nucleation commencement of radish cylinder samples were studied. The samples were frozen in 30% (w v À1 ) CaCl 2 solution (À20 C) in an ultrasonic bath system. To evaluate nucleation, ultrasound irradiation (20 kHz) was carried out with different durations (0 s, 3 s, 7 s, 10 s or 15 s), onset temperature (À0.5, À1, À1.5 and À2 C) and intensities (0.09, 0.17, 0.26 and 0.37 W cm À2 ). The results showed that ultrasound irradiation was able to induce nucleation and the nucleation temperature of radish cylinder samples exhibited a good fit to linear equation with the ultrasound irradiation temperature under 7 s duration and 0.26 W cm À2 intensity. Ultrasound irradiation temperature at À0.5 C for 7 s duration with intensity of 0.26 W cm À2 , was an optimal ultrasound application conditions for the nucleation inducement of radish cylinder samples. The results of the current study implied that ultrasound offered promising application to control the crystallization process in freezing of solid foods.

Enhancement of Crystallization Processes by Power Ultrasound: Current State‐of‐the‐Art and Research Advances

“…Also, radish was studied by Xu and others (), they investigated the 3 parameters: onset temperature, ultrasonic duration time, and ultrasonic intensity to achieve an optimum treatment for radish cylinders. The results showed that, the optimal ultrasonic condition is to onset the ultrasound of 0.26 W/ cm 2 at −0.5 °C with the duration of 7 s.…”

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

“…The parameters of ultrasound irradiation for UAF and UAFC were as follows: the frequency of 20 kHz, the duty cycle of 10 s on/10 s off, and the intensity of 0.17 W/cm 2 . The ultrasonic intensity was measured by the calorimetric method as suggested by Xu et al (2014) and calculated by the following equation.…”

“…As we all know, the quality of frozen products is strongly related to the phase transition stage of the freezing process (Kiani, Zhang, & Sun, 2013). During this stage, the formation of ice nuclei (nucleation) and subsequent crystal growth take place (Xu, Zhang, Bhandari, & Cheng, 2014). In addition, the final product quality largely depends on the crystals' size and distribution.…”

Experimental study on cold storage phase‐change materials and quick‐freezing plate in household refrigerators

“…Several novel quick‐freezing technologies, such as high‐pressure freezing, dehydrofreezing, and ultrasound‐assisted freezing (UAF), have been independently investigated (Cheng, Zhang, Adhikari, et al, ; Hozumi, Saito, Okawa, et al, ; Islam, Zhang, Adhikari, et al, ; LeBail, Chevalier, Mussa, et al, ; Sanz, Otero, et al, ; Xin, Zhang, & Adhikari, ; Xin, Zhang, Xu, et al, ; Xu, Zhang, Bhandari, et al, ). High‐pressure freezing promotes instantaneous and homogeneous ice nucleation in fruits and vegetables.…”