The DOI matches its Crossref record; 55 of the 55 references it cites were found in a registry or an index.
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Abstract
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.
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Cites
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Hyperspectral Imaging for Food Quality Analysis and Control
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Effects of freezing on cell structure of fresh cellular food materials: A review
Li, D., Zhu, Z., & Sun, D. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.02.019 · Cited by 475
Self-citationWater crystallization and its importance to freezing of foods: A review
Kiani, H., & Sun, D.-W. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.04.011 · Cited by 464
Self-citationLow-temperature preservation of foods and living matter
Fennema, O. R., Powrie, W. D., & Marth, E. H. (1973) · M. Dekker eBooks · Cited by 445
The use of environmental scanning electron microscopy for imaging wet and insulating materials
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Liu, Y., Pu, H., & Sun, D.-W. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.08.013 · Cited by 350
Self-citationCheng, L., Sun, D.-W., Zhu, Z., & Zhang, Z. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1004569 · Cited by 288
Self-citationReview on the control of ice nucleation by ultrasound waves, electric and magnetic fields
Dalvi-Isfahan, M., Hamdami, N., Xanthakis, E., & Le-Bail, A. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.10.001 · Cited by 284
Conventional transmission electron microscopy
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Cited by
Cheng, J., Wang, H., & Sun, D. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12889 · Cited by 86
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Metadata
- Authors
- Zhu, Z., Zhou, Q., & Sun, D.-W.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-08
- Volume
- 90
- Pages
- 13-25
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2945964328
- Cited by
- 284
- References
- 55
- FWCI
- 13.24
- Type
- journal article
- Language
- en
- Open access
- closed
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