Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet

In this study, the effect of ultrasound-assisted immersion freezing (UAF) mango sorbet in comparison to conventional freezer freezing, on course and created crystal structure, was studied. The scope work included preparation a mixture prepared basis frozen fruit with addition locust bean gum (LBG), guar commercial mix carrageenan without stabilizers, it using equipment, variable operating parameters (21.5 kHz 40 kHz—continuous or chopped mode). Then, time structure samples (a microscopy analysis) were examined. US-assisted reduced process for stabilized sorbet. It also proven that, proper stabilization combination US treatment results formation favorable structure. Stabilized subjected action at frequency 21.5 mode characterized by most uniform consisting crystals smallest diameters among all tested samples; equivalent diameter 9 µm, while control 25 µm.