A review of ultrasound-assisted freezing

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dc.contributor.advisorProkisch, József
dc.contributor.authorLe, Quoc Long
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2025-01-06T14:17:35Z
dc.date.available2025-01-06T14:17:35Z
dc.date.created2024-10-10
dc.description.abstractUltrasound has enormous potential for use in the freezing process and could bring many benefits to the food industry in particular and the community in general. This thesis summarizes key findings from selected studies and analyze them to identify trends, patterns, and gaps in the current research of ultrasound-assisted freezing. The application of ultrasound can increase freezing speed and efficiency, create more uniform frozen particle sizes, improve product quality, reduce product loss, and save energy. However, limitations were also noted, such as variability in food composition and complexity of integration. Therefore, several proposals are made in the hope of generating research and subsequently practical applications of this novel technology.
dc.description.courseFood Engineering, BSc
dc.description.degreeBSc/BA
dc.format.extent56
dc.identifier.urihttps://hdl.handle.net/2437/384390
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectUltrasound-assisted freezing
dc.subjectfood preservation
dc.subjectconventional freezing
dc.subject.dspaceAgricultural Sciences
dc.titleA review of ultrasound-assisted freezing
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