目的 概述超声辅助冷冻技术在食品浸渍式冷冻中的研究进展，为今后新型技术辅助浸渍式冷冻提供研究方向。方法 研究超声辅助冷冻的成核机理和对冰晶生长的影响，以及超声对溶液性质的影响，并对超声辅助冷冻技术在食品浸渍式冷冻中的应用进行综述。结论 超声辅助浸渍式冷冻技术可以广泛应用在各类食品加工中，有很大的研究和发展空间。超声辅助冷冻技术能够进一步加快食品浸渍式冷冻的冻结速率，减小食品内部冰晶尺寸，较好地改善了冷冻食品的品质和风味，在食品加工中具有广阔的应用前景，可以高效应用于食品工业。

The purpose of this paper is to summarize the research progress of ultrasound-assisted freezing technology in food immersion chilling and freezing, and provide a certain research direction for the future new technology assisted immersion chilling and freezing. The nucleation mechanism of ultrasound-assisted freezing and its influence on ice crystal growth and the influence on ultrasound on solution characters were studied, and the application of ultrasound-assisted freezing technology in food immersion chilling and freezing was reviewed. The results showed that ultrasound-assisted freezing technology can be widely used in all kinds of food processing, and there was a great space for research and development. Ultrasound-assisted freezing technology can further speed up the freezing rate, abate the ice crystal dimensions in food, and ameliorate the quality and flavor of frozen food. It has a broad application prospect in food processing, and can be effectively applied to the food industry.