Artikel Review : Efektifitas Ultrasound-Assisted Freezing terhadap Laju Pembekuan Frozen Food
DOI:
https://doi.org/10.62951/botani.v2i2.337Keywords:
ultrasound-freezing, HIUS, frozen-food-quality, ice-crystals, freezing-rate-enhancementAbstract
. Freezing is a widely used preservation method to extend the shelf life of food, yet conventional freezing often produces large ice crystals that damage tissue structures and reduce product quality. This study aims to evaluate the effectiveness of ultrasound-assisted freezing technology in improving the quality of frozen food. A literature review method was employed, focusing on scientific publications from 2015 to 2025. The results show that ultrasound application, particularly High-Intensity Ultrasound (HIUS), can accelerate the freezing rate by enhancing ice nucleation and improving heat transfer efficiency. The formation of smaller and more uniformly distributed ice crystals helps preserve the structural integrity of food and reduces water loss during thawing. The effectiveness of this technology varies depending on the type of food material, temperature, duration, and ultrasound intensity. In animal-based products, it helps maintain texture and color, while in plant-based materials, it preserves moisture content and firmness. However, excessively high intensity may pose a risk of protein denaturation, especially in sensitive materials such as fish. These findings suggest that ultrasound-assisted freezing is a promising innovative solution to improve both the quality and efficiency of the food freezing process.
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