#$%^&*AU2016200588B120160915.pdf#####ABSTRACT A method of combined processing using carbon dioxide and ultrasound to improve flash-freezing efficiency and quality of fruit and vegetables belongs to a technical scope of freezing processing in the technical field of processing of fruit and vegetables. In the 5 present invention, fresh fruit and vegetables are used as a main material, and operations are performed in the following order: cleaning, slicing, enzyme cleaning, draining, processing using pressurized carbon dioxide, and ultrasound-assisted freezing of the fruit and vegetable material. In the method of the present invention, a combined effect of carbon dioxide and ultrasound on a fruit and vegetable material is used, so that a freezing time of 10 the fruit and vegetable material is reduced to the greatest extent, thereby reducing the sizes of ice crystals inside the fruit and vegetable material. After a frozen product obtained by using this method is unfrozen, the texture and original form of the product is kept to the greatest extent, and a loss ratio of juice and a loss of nutrients of the product are also reduced. Compared with normal flash freezing, for fruit and vegetables in combined 15 processing using carbon dioxide and ultrasound, a freezing time is shortened by 15% to 18%, a loss ratio of juice is reduced by 11% to 15%, and hardness is also correspondingly increased by 13% to 15%.
