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Power ultrasound has proved to be very useful in controlling crystallisation processes since sonication can enhance both the nucleation rate and crystal growth rate by producing fresh and/or more nucleation sites. In this study, power ultrasound was applied to assist the freezing process. The results showed that the freezing rate of potato sample was improved with the application of ultrasound, compared to that without ultrasound. Higher output power and longer exposure time to ultrasound would help to enhance the freezing rate. However, the heat produced when ultrasound passes through the medium limited the power applied and the exposure time. The freezing rate was fastest with an output power of 15.85 W and a treatment time of 2 min.