title: Recent developments in novel freezing and thawing technologies applied to foods.
abstract: This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.
authors: a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.
authors: Xiao-Fei
authors: XF
authors: Wu
authors: a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.|b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology , Jiangnan University , China.
authors: Min
authors: M
authors: Zhang
authors: c School of Applied Sciences , RMIT University , Melbourne , Australia.
authors: Benu
authors: B
authors: Adhikari
authors: d Xuzhou Branch , Haitong Food Group Company , Jiangsu Peixian , China.|e Zhejiang Pharmaceutical College , Ningbo , China.
authors: Jincai
authors: J
authors: Sun
mesh_terms: D055664:Electrochemical Techniques; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D005628:Frozen Foods / Q000592:standards*; D006358:Hot Temperature; D011312:Pressure
keywords: Ultra-low temperature; ultra-high pressure; ultra-rapid freezing; ultrasound