Heat transfer in a freezing process is closely correlated with freezing efficiency and the final quality of frozen product. It is shown that higher heat transfer rates can better maintain the quality of frozen foods due to the formation of smaller ice crystals [45]. Power ultrasound has proven to be an important tool in improving heat transfer efficiency in freezing process [28]. Kiani et al. [46] studied the effect of ultrasound irradiation on the heat exchange around a stationary copper sphere during cooling. The results showed that higher ultrasound intensities caused higher cooling rates whereby the Nusselt numbers (Nu) increased from about 23–27 to 25–108 depending on the intensity of ultrasound and the position of the sphere. However, the application of ultrasound at high intensities led to the generation of heat at the surface of the sphere, thus limiting the possibility of achieving lower final temperature. Visual observations revealed that both acoustic streaming and cavitation were two major factors which affected the heat transfer. Cavitation clouds at the surface of the sphere were the main cause of heating effect (Fig. 8). Kiani et al. [47] also evaluated the effect of ultrasound irradiation on the convective heat transfer between a stationary copper sphere and a cooling medium at different Reynolds (Re) and Prandtl (Pr) numbers. The results confirmed that the application of ultrasound irradiation enhances the rate of (convective) heat transfer between a submerged object and cooling medium. The effect of ultrasound irradiation on heat transfer was found to be independent of sphere diameter and there was a linear relationship between the ultrasound intensity and the Nu values.