| abstract |
Material to be frozen is subjected to a cooling process which involves the application of sound waves, such as ultrasound. The invention has particular application in the frozen food products as margarine, chocolate and ice cream but may also be applied to freeze drying and cryopreservation processes. The material being frozen may also be subjected to a cooling regimen which efficiently removes the latent heat of freezing, for example by increasing the heat extraction rate when the latent heat of freezing is being given up. The invention may permit shorter freezing times and/or improved viability of the frozen or solid product. |