This study investigates the effects of freezing with ultrasound intervention on the freezing time and energy consumption for two economically significant Vietnamese aquatic products: white shrimp and striped catfish fillets. The study begins by highlighting the importance of these products in Vietnam's export market and the need for energy-efficient freezing methods that maintain product quality. Ultrasound waves were used to enhance the freezing process with experiments conducted at various power levels and intermittent ultrasound application intervals. Results indicated that using ultrasound at a power level of 100W significantly reduced freezing time by 19% for striped catfish and by up to 18% at a power level of 125W for white shrimp when the ultrasound was applied intermittently at a 0.4 duty cycle (30 seconds on, 20 seconds off). The study also observed that optimal ultrasound application could reduce energy consumption by 17% for striped catfish and 8% for white shrimp. The findings suggest that ultrasound-assisted freezing can be an effective method to enhance freezing efficiency and reduce energy consumption, making it a viable option for industrial applications in aquatic products processing.
Bao et al. (Sun,) studied this question.