Advances In Food Freezing/Thawing/Freeze Concentration Modelling and Techniques

Quang Tuan PHAM
2008 Japan Journal of Food Engineering  
This paper reviews recent developments on various aspects of food freezing. The various effects of freezing and frozen storage on food quality are described, including the role of glass transition. Methods for calculating freezing time and the evolution of temperature and phase change are reviewed and their underlying assumptions and limitations are critically examined. Finally, recent developments in freezing, thawing and freeze concentration techniques are reviewed: high pressure freezing and
more » ... thawing, ultrasound assisted freezing, progressive freeze concentration, osmodehydrofreezing, immersion freezing in ice slurry, and the use of antifreeze proteins.
doi:10.11301/jsfe2000.9.21 fatcat:rrg5w65b7vbetfbwjtarjsthpa