Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Advances In Food Freezing/Thawing/Freeze Concentration Modelling and Techniques
Quang Tuan PHAM
Author information
JOURNAL FREE ACCESS

2008 Volume 9 Issue 1 Pages 21-32

Details
Abstract

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 thawing, ultrasound assisted freezing, progressive freeze concentration, osmodehydrofreezing, immersion freezing in ice slurry, and the use of antifreeze proteins.

Content from these authors
© Japan Society for Food Engineering
Previous article Next article
feedback
Top