As shown in Fig. 2, the freezing time of frozen broccoli was signifi-cantly (p < 0.05) reduced by application of UAF at 0.250, 0.324, 0.378 and 0.412 W/cm2 acoustic intensity levels. As a consequence, the damage to plant cells due to the formation of large ice crystals was minimized and the extent of drip loss was greatly reduced