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

Power ultrasound‐assisted crystallization, which is also called sonocrystallization, is a novel and effective method for enhancing crystallization processes compared to conventional processes. In both supercooled and supersaturated crystallization, power ultrasound can accelerate the nucleation rate...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2015-07, Vol.14 (4), p.303-316
Main Authors: Zhang, Zi, Sun, Da‐Wen, Zhu, Zhiwei, Cheng, Lina
Format: Article
Language:English
Subjects:
crystallization
Environmental protection
fruit and vegetables
ice cream
power ultrasound
supercooling
supersaturated
Ultrasonic imaging
Ultrasonic technology
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Summary:Power ultrasound‐assisted crystallization, which is also called sonocrystallization, is a novel and effective method for enhancing crystallization processes compared to conventional processes. In both supercooled and supersaturated crystallization, power ultrasound can accelerate the nucleation rate and better control the formation and growth of crystals. Due to its high efficiency, power ultrasound has been applied in many fields. In this review, studies published in recent years on effects of power ultrasound in both supercooled and supersaturated crystallization processes are discussed, with focus on the widely accepted crystallization mechanism and modeling. The applications of power ultrasound in liquid ice crystallization, ice cream manufacture, fruit and vegetable preservation and sugar and food supersaturated crystallization are summarized, and challenges and trends for further development of the technology are presented.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12132