ABSTRACT
Freezing ............................................................................. 315 16.4.2 Power Ultrasound ............................................................................. 318
16.4.2.1 Applications of Power Ultrasound in Food Freezing......... 319 16.5 HF Freezing .................................................................................................. 322 References .............................................................................................................. 324
As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using ›uidization principles in hydro›uidization (HF) freezing, or testing promising developing (emerging) technologies such as very high pressures in pressure-shift freezing or ultrasound in ultrasonic-assisted freezing.
