Abstract: Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time after treatment with ultrasound (20 KHZ) was studied. Results were shown that ultrasound is beneficial power to ice cream freezing process and it can be shorten the Freezing process time. Also be lead to product of better quality of ice cream e.g. reducing crystal size and preventing incrustation of freezing surface.

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