Although freezing is known as the best method of food preservation, physical and chemical
changes that occur to the cellular structure during processing and storage may damage the …

In this paper I review the production of frozen vegetables and fruits from a chain perspective.
I argue that the final quality of the frozen product still can be improved via (a) optimization of …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The quality of frozen food and the preservation of the microstructure of the tissue depend on
the nucleation rate. As the nucleation rate is related to supercooling, the control of …

This paper reviews mathematical methods for modelling heat and mass transfer during the
freezing, thawing and frozen storage of foods. It starts by considering the problems in …

Freezing time and freezing heat load are the two most important factors determining the
economics of food freezers. This Brief will review and describe the principal methods …

直接浸渍冷冻技术是用载冷剂或制冷剂直接浸渍需要冷冻的食品物料, 它具有冻结速率快,
冻结时间短, 节能和质量好的特点, 但同时也具有冷冻液溶质渗透, 龟裂等缺点 …

The final quality of a food product is impacted heavily by preservation technologies, such as
chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are …

The mathematical modelling of food freezing processes poses special challenges.
Thermophysical properties such as specific heat and thermal conductivity change suddenly …

The glass transition of fresh cod were detected in the temperature range between− 69.6
(1.5) and− 84.2 (1.3)° C. The unfreezable moisture content was 5.1 (0.2)% wet basis (wb) …