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What is Ultrasonic Advances in Food Processing about?

This review discusses the advancements in ultrasonic-assisted technologies for freezing, cooling, and thawing solid foods, highlighting their benefits over traditional methods, such as improved food quality and reduced ice crystal damage. The paper details the mechanisms of ultrasonic processing, including cavitation effects that enhance heat transfer and microbial inactivation, as well as the optimization of ultrasonic parameters for better food preservation. It emphasizes the potential of multi-frequency

Author

Bảo Trần

Language

EN