The shape, size and size distribution of ice crystal in the crystallization prcocess and the thawing time cluring the thawing process are the main factors that influencing the qualities of frozen food. Ultrasonic as-sisted refrigeration technology as a new refrigeration technology had been extensively studied, and the result showed that the ultrasonic had a positive impact on crystallization process and thawing process. This paper elu-cidated mechanism of ultrasonic assisted refrigeration technology during the formation of ice crystal, mainly re-lated to the effects of ultrasonic on nucleation, size and size distribution of ice crystal;introduced the applica-tions of ultrasonic in frozen food from respects of freezing, thawing and non-destructive test.%结晶过程中冰晶的形状、大小及粒径分布和解冻过程中的解冻时间是影响冷冻食品品质的主要因素.超声波辅助冷冻技术作为一项新兴的冷冻技术得到广泛的研究,且研究表明超声波对结晶过程和解冻过程都有积极的影响.本文主要阐述超声波辅助冷冻技术中超声波影响冰晶形成过程的作用机制,主要涉及超声波对晶核形成、冰晶大小和粒径分布的影响;从冷冻食品的冷冻、解冻、无损检测3个方面介绍了超声波在冷冻食品中的应用.
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