Article
Chemistry, Applied
Shuang Qiu, Fangchao Cui, Jinxiang Wang, Wenhui Zhu, Yongxia Xu, Shumin Yi, Xuepeng Li, Jianrong Li
Summary: Immersion freezing and ultrasound-assisted immersion freezing significantly improved the freezing rate of Sciaenops ocellatus, reducing freezing time by over 83% compared to air freezing. Using ultrasound during freezing can accelerate the process and maintain muscle quality of the fish.
Review
Agriculture, Multidisciplinary
Qiyong Jiang, Zhang Min, Arun S. Mujumdar
Summary: Freezing is an effective technique for extending the storage life of food, but it can also pose challenges to the quality of the food during the freeze-thaw process. Physical field techniques, such as ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure, have been increasingly used to improve the quality of frozen food due to their high efficiency and ease of application. However, the application of these physical fields can also lead to negative phenomena, such as uneven temperature distribution and local overheating, which can damage the product and limit their industrial application.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Thermodynamics
Yingling Li, Minxia Li, Chaobin Dang, Xuetao Liu
Summary: The effect of dissolved gas and its concentration on the nucleation and growth of ice crystals in freezing droplets was experimentally investigated. The presence of bubbles altered the density ratio and the shape of the droplets, promoting the growth of the initial frost crystal.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2022)
Review
Food Science & Technology
Guoliang Jia, Yimeng Chen, AiDong Sun, Vibeke Orlien
Summary: This review describes the theory and control of ice crystal growth. It discusses the macroscopic heat and mass transfer processes, the relationship between ice crystal growth and macroscopic heat transfer factors, and nucleation theory. It also explores the approaches for controlling ice crystal growth based on ice morphology and content.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai, Manik Chandra Roy
Summary: This review summarizes recent research and major benefits of ultrasound application in assisting food freezing. Ultrasound-assisted freezing offers advantages over traditional freezing processes, including faster freezing rate, smaller and more uniform ice crystal size distribution, resulting in better preservation of microstructures and quality of frozen products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Rong Song, Cong Jiang, Jing Zhu, Jia Liu, Li Zhang, Jingnan Zuo, Wei Zheng, Shilin Liu, Qingrong Huang, Xuetuan Wei, Yijie Chen
Summary: By introducing a gene isolated from Pantoea agglomerans into Bacillus amyloliquefaciens, researchers were able to produce food-grade ice nucleators. These nucleators effectively controlled the supercooling point of water, resulting in higher freezing temperatures and reduced freezing time in food systems, saving energy and resources.
Article
Food Science & Technology
Lan Liao, Yao-Mian Chen, Jin-Peng Yang, Murtaza Ali, Xin-Xin Pang, Rong-Zeng Pan, Ze-Ling Huang, Xin-An Zeng
Summary: This review presents the current research progress in gas-assisted freezing technology utilizing CO2, Xe, and hydrogen. It discusses the potential mechanisms of these gases in improving the quality of frozen products and identifies the limitations and future advancements of hydrogen-assisted freezing technology.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Crystallography
Niloofar Esmaeildoost, Olof Joensson, Trevor A. McQueen, Marjorie Ladd-Parada, Hartawan Laksmono, Ne-Te Duane Loh, Jonas A. Sellberg
Summary: Understanding the phase and structure of ice within water droplets is crucial for various research fields. This study used wide-angle X-ray scattering to investigate the growth of ice crystals, revealing that ice near the droplet surface has a more cubic shape compared to ice formed within the droplet. The results also showed that ice growth is heterogeneous and exhibits crystal defects.
Article
Pharmacology & Pharmacy
Leif-Thore Deck, David R. Ochsenbein, Marco Mazzotti
Summary: This study investigates the freezing process of pallets used in biopharmaceuticals and compares it with engineering run data from the Janssen COVID-19 vaccine. The researchers found that stochastic ice nucleation plays a crucial role in determining process duration and batch heterogeneity. Understanding the ice nucleation kinetics of the formulation is important for identifying suitable freezing process conditions.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Engineering, Chemical
Maite Harguindeguy, Lorenzo Stratta, Davide Fissore, Roberto Pisano
Summary: In this study, infrared thermal imaging data and mathematical modeling were combined to describe the freezing process of a pharmaceutical formulation during lyophilization. Different mathematical models were used to estimate the pore size distribution of the resulting cake based on the thermal data, and the estimated values were compared to experimental data. The supersaturation model showed the best agreement with the experimental values, while minor discrepancies were observed with the other models. However, these models, when combined with a mathematical model for the primary drying phase, provided satisfactory predictions for the product temperature, resistance to vapor flow, and drying end point.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2022)
Article
Biology
Jocelyn C. Lee, Thomas Hansen, Peter L. Davies
Summary: Accurately recording the temperature of ice nucleation is crucial for studying biological ice nucleators. In this study, a commercially available nanoliter osmometer was used to measure ice nucleation temperatures close to -38 degrees Celsius. The results obtained were consistent with those obtained using other commonly used instruments.
Article
Food Science & Technology
Libin Sun, Zhiwei Zhu, Da-Wen Sun
Summary: Freezing reduces the temperature of the food system and extends the shelf life of food. However, the formation of ice crystals could impact food quality. Ice-regulating materials have been proven to regulate ice nucleation, growth, and recrystallization, showing promising applications in the food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Qinxiu Sun, Honghong Zhang, Xianqing Yang, Qian Hou, Yan Zhang, Jiangpeng Su, Xianhua Liu, Qihang Wei, Xiuping Dong, Hongwu Ji, Shucheng Liu
Summary: The study investigated the effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei). The results showed that 60 mT MF (MF-60) shortened the freezing time, reduced thawing loss and cooking loss, and maintained water holding capacity and texture properties of the frozen shrimp samples. MF-60 also inhibited the increase in L* value and reduced the mobility and loss of water. The microstructure of MF-60 was characterized by smaller pores and promoted the generation of fine ice crystals. Overall, MF-60 was beneficial in reducing ice crystal size and inhibiting the loss of shrimp muscle quality during freezing.
Article
Environmental Sciences
Gabor Vali
Summary: This study confirmed and refined the basic findings of pre-activation of freezing nucleation, highlighting the gradual loss of pre-activation effect with heating above the melting point. Surface sites were identified as playing a crucial role in leading to PFN, similar to their role in heterogeneous freezing nucleation. PFN observed in liquid water differs from pore condensation and freezing in the vapor phase. The results suggest that further exploration of PFN could aid in understanding ice nucleation processes and its applications in atmospheric clouds and other systems.
ATMOSPHERIC CHEMISTRY AND PHYSICS
(2021)
Article
Agriculture, Multidisciplinary
Sayma Shammi, Ferdous Sohel, Dean Diepeveen, Sebastian Zander, Michael G. K. Jones, Amanuel Bekuma, Ben Biddulph
Summary: This study investigates the use of artificial intelligence machine learning models and infrared thermography to capture the thermodynamic patterns of freezing. The results show that these models can accurately detect the critical temperatures for frost formation in real-time applications.
COMPUTERS AND ELECTRONICS IN AGRICULTURE
(2022)
