Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-10-09
DOI
10.1002/jsfa.12260
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration
- (2021) Jan Eise Vuist et al. JOURNAL OF FOOD ENGINEERING
- Mathematical modeling of continuous microwave heating of surimi paste
- (2021) Huayu Yang et al. JOURNAL OF FOOD ENGINEERING
- Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples
- (2021) Sisay M. Abie et al. JOURNAL OF FOOD ENGINEERING
- Effects of the application of static magnetic fields during potato freezing
- (2021) Laura Otero et al. JOURNAL OF FOOD ENGINEERING
- Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
- (2020) Chao Zhang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit
- (2020) Kai Fan et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effect of freezing on minimally processed durian for long term storage
- (2020) Xue Yi Tan et al. SCIENTIA HORTICULTURAE
- Effect of different freezing modes on the water-heat-vapor behavior in unsaturated coarse-grained filling exposed to freezing and thawing
- (2020) Yuzhi Zhang et al. COLD REGIONS SCIENCE AND TECHNOLOGY
- Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution
- (2020) Mathieu Sadot et al. Innovative Food Science & Emerging Technologies
- Microwave assisted freezing part 1: Experimental investigation and numerical modeling
- (2020) Mathieu Sadot et al. Innovative Food Science & Emerging Technologies
- Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions
- (2020) Victor Vicent et al. JOURNAL OF FOOD ENGINEERING
- Effects of different magnetic fields on the freezing parameters of cherry
- (2020) Junyan Tang et al. JOURNAL OF FOOD ENGINEERING
- The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets
- (2020) Luyun Cai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High-Pressure Thawing of Pork: Water Holding Capacity, Protein Denaturation and Ultrastructure
- (2020) Fei Jia et al. Food Bioscience
- Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon
- (2020) Jiaheng Li et al. Innovative Food Science & Emerging Technologies
- Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes
- (2020) You Tian et al. ULTRASONICS SONOCHEMISTRY
- Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase
- (2020) Lina Cheng et al. FOOD CHEMISTRY
- Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato
- (2020) Hongyi Jiang et al. Innovative Food Science & Emerging Technologies
- A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying
- (2020) Wenchao Liu et al. Innovative Food Science & Emerging Technologies
- Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Application of ultrasonic technology in postharvested fruits and vegetables storage: A review
- (2020) Qiyong Jiang et al. ULTRASONICS SONOCHEMISTRY
- Direct contact ultrasound assisted freezing of chicken breast samples
- (2020) L. Astráin-Redín et al. ULTRASONICS SONOCHEMISTRY
- Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
- (2020) Yao-Yao Wang et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure
- (2020) Zonglin Guo et al. ULTRASONICS SONOCHEMISTRY
- Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state
- (2020) Baoguo Xu et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties
- (2019) Yi Liu et al. FOOD CHEMISTRY
- Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
- (2019) Qinxiu Sun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
- (2019) Luyun Cai et al. ULTRASONICS SONOCHEMISTRY
- Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel
- (2019) Qijun Wang et al. JOURNAL OF FOOD ENGINEERING
- Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review
- (2019) Swati Mahato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes
- (2019) Piyush Kumar Jha et al. FOOD CHEMISTRY
- Effects of the magnetic field on the freezing process of blueberry
- (2019) Junyan Tang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
- (2019) Yanyan Zhang et al. JOURNAL OF CEREAL SCIENCE
- Numerical study on dual-frequency ultrasonic enhancing cavitation effect based on bubble dynamic evolution
- (2019) Linzheng Ye et al. ULTRASONICS SONOCHEMISTRY
- Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
- (2019) Xizhe Fu et al. ULTRASONICS SONOCHEMISTRY
- Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein
- (2019) Baoguo Xu et al. ULTRASONICS SONOCHEMISTRY
- Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure
- (2018) Peizhi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying
- (2018) Linlin Li et al. DRYING TECHNOLOGY
- Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality
- (2018) Lucía González-Arenzana et al. Innovative Food Science & Emerging Technologies
- Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss ) fillet
- (2018) N. Hafezparast-Moadab et al. Innovative Food Science & Emerging Technologies
- Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
- (2018) Zhong Han et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of freezing on cell structure of fresh cellular food materials: A review
- (2018) Dongmei Li et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying
- (2018) Lin Wang et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets
- (2018) Luyun Cai et al. ULTRASONICS SONOCHEMISTRY
- Advances of electro-freezing in food processing
- (2018) Piyush Kumar Jha et al. Current Opinion in Food Science
- Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture
- (2018) Tesfaye F. Bedane et al. Innovative Food Science & Emerging Technologies
- Freezing under pressure: low temperature and high hydrostatic pressure in food technology
- (2018) Antonio Diego Molina-Garcia CRYOBIOLOGY
- Assessment of freeze damage in fruits and vegetables
- (2018) Piyush Kumar Jha et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of the static electric field effects on freezing parameters of some food systems
- (2018) Saideh Fallah-Joshaqani et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism
- (2018) Huayu Yang et al. Innovative Food Science & Emerging Technologies
- Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp
- (2017) T. Koray Palazoğlu et al. Innovative Food Science & Emerging Technologies
- Numerical modelling of an innovative microwave assisted freezing process
- (2017) Mathieu Sadot et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Identification of freezer burn on frozen salmon surface using hyperspectral imaging and computer vision combined with machine learning algorithm
- (2017) Jun-Li Xu et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks
- (2017) Laura Otero et al. JOURNAL OF FOOD ENGINEERING
- Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
- (2017) Mohsen Dalvi-Isfahan et al. JOURNAL OF FOOD ENGINEERING
- Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin
- (2017) Guoliang Jia et al. JOURNAL OF FOOD ENGINEERING
- Microwave processing techniques and their recent applications in the food industry
- (2017) Qiushan Guo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview
- (2017) Yuanyuan Pan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of Magnetic Fields on Freezing: Application to Biological Products
- (2016) Laura Otero et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- A study on ice crystal formation behavior at intracellular freezing of plant cells using a high-speed camera
- (2016) Takako Ninagawa et al. CRYOBIOLOGY
- Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing
- (2016) Geun-Pyo Hong et al. Innovative Food Science & Emerging Technologies
- Effect of freezing under electrostatic field on the quality of lamb meat
- (2016) M. Dalvi-Isfahan et al. Innovative Food Science & Emerging Technologies
- A Review of Novel and Innovative Food Freezing Technologies
- (2015) Christian James et al. Food and Bioprocess Technology
- Current applications and new opportunities for the use of pulsed electric fields in food science and industry
- (2015) Francisco J. Barba et al. FOOD RESEARCH INTERNATIONAL
- Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles
- (2015) Farnaz Faridnia et al. Innovative Food Science & Emerging Technologies
- Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
- (2015) Ying Xin et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing
- (2015) Jin Hong Mok et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
- (2015) Artur Wiktor et al. JOURNAL OF FOOD ENGINEERING
- Radio-frequency thawing of food products – A computational study
- (2015) Rahmi Uyar et al. JOURNAL OF FOOD ENGINEERING
- Experimental analysis and modeling of ultrasound assisted freezing of potato spheres
- (2015) Hossein Kiani et al. ULTRASONICS SONOCHEMISTRY
- The principles of ultrasound and its application in freezing related processes of food materials: A review
- (2015) Xinfeng Cheng et al. ULTRASONICS SONOCHEMISTRY
- Application of Glass Transition in Food Processing
- (2014) S. Balasubramanian et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The Freezing Characteristics of Garlic Bulbs (Allium sativum L.) Frozen Conventionally or with the Assistance of an Oscillating Weak Magnetic Field
- (2014) Christian James et al. Food and Bioprocess Technology
- Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study
- (2014) Emrah Kirtil et al. FOOD RESEARCH INTERNATIONAL
- Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods
- (2014) Xin-feng Cheng et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Development of an innovative microwave assisted food freezing process
- (2014) E. Xanthakis et al. Innovative Food Science & Emerging Technologies
- The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms
- (2014) Md. Nahidul Islam et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies
- (2014) Yvan Llave et al. JOURNAL OF FOOD ENGINEERING
- Quality Evaluation of Pork with Various Freezing and Thawing Methods
- (2014) Su Kyung Ku et al. Korean Journal for Food Science of Animal Resources
- Effect of static electric field on ice crystal size reduction during freezing of pork meat
- (2013) E. Xanthakis et al. Innovative Food Science & Emerging Technologies
- Freezing by immersion in liquid CO2 at variable pressure
- (2013) Zhiqiang Xu et al. Innovative Food Science & Emerging Technologies
- Water phase transition under pressure and its application in high pressure thawing of agar gel and fish
- (2013) S.M. Zhu et al. JOURNAL OF FOOD ENGINEERING
- Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle
- (2013) Corina Gambuteanu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Electric and magnetic fields in cryopreservation
- (2012) Brian Wowk CRYOBIOLOGY
- Effect of radiofrequency assisted freezing on meat microstructure and quality
- (2011) Monica Anese et al. FOOD RESEARCH INTERNATIONAL
- The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice
- (2011) Irene M. Caminiti et al. Innovative Food Science & Emerging Technologies
- Effects of Electric and Magnetic Field on Freezing and Possible Relevance in Freeze Drying
- (2010) M. W. Woo et al. DRYING TECHNOLOGY
- Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue
- (2010) Jihène Ben Ammar et al. Food Biophysics
- Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
- (2009) Ayla Soyer et al. FOOD CHEMISTRY
- Controlled ice nucleation under high voltage DC electrostatic field conditions
- (2009) Marta Orlowska et al. FOOD RESEARCH INTERNATIONAL
- The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots
- (2009) Fergal Tansey et al. Innovative Food Science & Emerging Technologies
- A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
- (2009) K.W. Farag et al. MEAT SCIENCE
- Radio frequency treatment of foods: Review of recent advances
- (2008) Francesco Marra et al. JOURNAL OF FOOD ENGINEERING
- Freezing of potato tissue pre-treated by pulsed electric fields
- (2008) Mounia Jalté et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution
- (2008) K.W. Farag et al. MEAT SCIENCE
- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
- (2008) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of dipole polarization of water molecules on ice formation under an electrostatic field
- (2007) Sun Wei et al. CRYOBIOLOGY
- Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
- (2007) Daniela F. Olivera et al. JOURNAL OF FOOD ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now