Measuring and controlling ice crystallization in frozen foods: A review of recent developments
By Zhiwei Zhu, Qianyu Zhou, Da‐Wen Sun. Trends in Food Science & Technology, 2019
236 citations recorded by the source corpus.
Abstract Background Fresh food are perishable, and freezing is a popular way of maintaining the quality and safety of foods. However, ice crystals formed during freezing may result in the breakage of cell structure, leading to quality deterioration. In order to better understand the relationship between microstructure and ice crystals and obtain high quality food products, it is critical to effectively measure and control the behavior of ice crystals. Scope and approach In the current review, the principles of measuring methods including optical and electron microscopy, electromagnetic spectroscopy, differential scanning calorimetry (DSC) and online techniques are introduced, novel technologies based on ultrasound, high pressure, and electromagnetic fields, as well as biological proteins to control the formation of ice crystals by inducing or suppressing ice crystallization are presented. Future prospects on measuring and controlling ice crystallization are also discussed. Key findings and conclusions By obtaining the moisture behavior information with NMR, Raman and DSC and direct images or network structure of ice crystal, these direct and indirect measurements can characterize ice crystals in multi-perspectives, providing constructive information on the mechanisms of the freezing process. In addition, advanced novel freezing technologies show great promise in improving the crystallization process during freezing of foods. It is thus hoped that this review could provide better understanding on ice crystallization in frozen products, leading to the optimization of the freezing process for the frozen food industry.
Subfields: Animal Science and Zoology, Mechanics of Materials, Physiology
View Paper: https://www.semanticscholar.org/paper/ede7d6875d22a8f9479244de4dc81c978527fdae
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In Mechanics of Materials
Citations in the corpus
- The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review (2021, background): “Both microwave (MW) and radiofrequency (RF) belong to electromagnetic waves, their influence on ice crystals are similar to that of the electric field, all of which affect ice nucleation by affecting water dipole moment [49].”