Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Rui Hu
Summary: The effects of CO2 pressurization combined with ultrasound-assisted immersion freezing on improving the freezing quality of honeydew melon were investigated. The results showed that CO2 pressurization changed the water state and reduced the freezable water content. The CO2USIF samples had smaller ice crystal area, lower drip loss, and better preservation of vitamin C, flavor, texture, and color.
Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Sunlong Gan
Summary: This study investigated the effectiveness of static magnetic fields combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon. The results showed that magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons. The 15 mT strength static magnetic field assistance yielded the best results, with reduced freezing time, increased freezing rate, reduced drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate the promising potential of LCSF with static magnetic field assistance in improving the quality of frozen foods.
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.
Article
Food Science & Technology
Shiyao Kuang, Lihui Hu, Sinan Zhang, Junde Ren, Hosahalli S. Ramaswamy, Yong Yu
Summary: The objective of this study was to compare freezing methods for Snakehead fillets (Pressure Shift Freezing, Air Freezing, and Liquid Immersion Freezing) in terms of freezing time and quality differences. The results showed that Liquid Immersion Freezing at -60°C had the best quality, with a freezing time of 3.62 minutes and a cross-sectional area of 209.11 um2. In contrast, Air Freezing at -20°C had the longest freezing time (184.58 minutes) and the largest cross-sectional area (4470.79 um2), and the lowest hardness and springiness of the fillets. Pressure Shift Freezing did not demonstrate the same advantages in maintaining product quality as found in other foods, and the samples had higher thawing loss and free water ratio after thawing. Therefore, Liquid Immersion Freezing at lower temperatures was proven to better maintain the quality of frozen products and had significant potential for commercial application.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Environmental Sciences
Mihalis Lazaridis
Summary: The classical nucleation theory was used to simulate ice nucleation under atmospheric conditions. The results showed qualitative agreement with laboratory data for kaolinite dust and bacteria cells. The study also found that activation of bacteria in the atmosphere may be enhanced at lower temperatures. The comparison with parameterizations for P. syringae and dust particles showed similar nucleation rates. The findings are important for understanding ice nucleation in the atmosphere.
Article
Chemistry, Multidisciplinary
Minh-Hieu Ngo, Hay Nguyen, The-Bao Nguyen, Thanh-Dat Le, Quang-Huy Le
Summary: The main purpose of this study was to select the appropriate ultrasound parameters for the freezing process of Bo Chinh ginseng. The results showed that ultrasound power, irradiation temperature, and intermittency ratio all affected the freezing time, nucleation temperature, color, and microstructure of the materials. Continuous ultrasound operation at a frequency of 20 kHz and a power level of 100 W reduced freezing time by 29.1% compared to freezing without ultrasound. Irradiation temperature and nucleation temperature had a linear relationship, which could help control nucleation temperature and ice crystal size. Ultrasound-assisted freezing at a 0.6 intermittency ratio had the shortest freezing time.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Physical
Esther Chong, Katherine E. Marak, Yang Li, Miriam Arak Freedman
Summary: Heterogeneous ice nucleation is a common process in the atmosphere, with relatively little known about the role of different surface characteristics in promoting ice nucleation. This study used a series of iron oxides to investigate the impact of lattice mismatch and defects on ice nucleation activities. Wustite (FeO) was found to have the highest ice nucleation activity, attributed to its low lattice mismatch and exposure of Fe-OH after milling, while hematite (Fe2O3), magnetite (Fe3O4), and goethite (FeOOH) showed similar ice nucleation activities due to their high lattice mismatch with hexagonal ice.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS
(2021)
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)
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
Engineering, Chemical
You Tian, Zi Zhang, Zhiwei Zhu, Da-Wen Sun
Summary: This study developed a technique combining nano-bubbles and ultrasound-assisted freezing methods to improve the freezing efficiency of hydrolyzed gelatin-based viscous food model systems. Results showed that introducing stable nano-bubbles followed by variable-frequency ultrasound-assisted freezing can significantly enhance the freezing process, especially in systems with concentrations of G(20%) and G(30%).
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Kun Yang, Xuan Ma, Chuhan Bian, Jun Mei, Jing Xie
Summary: The study investigated the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) at different ultrasound power levels (160, 175, and 190 W) on the quality of large yellow croaker during frozen storage. It was found that MUIF resulted in lower water loss and texture deterioration compared to immersed freezing (IF) by impacting the morphology of ice crystals. Although the total volatile basic nitrogen (TVB-N) and K values increased continuously during frozen storage for all treatments, MUIF consistently achieved lower values than IF. Among them, MUIF at 175 W (MUIF-175) maintained good quality during frozen storage due to the presence of fine and uniform ice crystals, indicating that MUIF at a specific power level can mitigate the quality degradation of samples during frozen storage.
Article
Nutrition & Dietetics
Xuan Ma, Jun Mei, Weiqiang Qiu, Jing Xie
Summary: The purpose of this study was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker. The findings showed that multi-frequency ultrasound-assisted immersion freezing greatly improved the freezing speed, reduced losses, increased water holding capacity, and improved the microstructure of the fish. Additionally, multi-frequency ultrasound-assisted immersion freezing also regulated the accumulation of free amino acids, improving the overall quality of the large yellow croaker.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Xuan Ma, Jun Mei, Jing Xie
Summary: Ultrasound assisted freezing (UAF) is a common and remarkable technology for food preservation, utilizing the physical and chemical effects generated by ultrasound in a medium to enhance freezing efficiency. This review discusses the mechanism, influencing factors, and equipment of UAF, as well as the applications of high intensity ultrasound to improve freezing efficiency, control ice crystal size and distribution, and enhance the quality of frozen foods.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Article
Chemistry, Applied
Chao Zhang, Yuexin Li, Xiufang Xia, Qinxiu Sun, Fangda Sun, Baohua Kong
Summary: The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated. UF samples showed lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) compared to IF and AF samples (P < 0.05), as well as higher free amino group content and total and reactive sulfhydryl content (P < 0.05). UF also effectively delayed protein structure deterioration and loss of thermal stability during frozen storage (P < 0.05). UF samples at 180 days had similar protein structures and quality characteristics to IF samples at 90 days or AF samples at 60 days.
Article
Environmental Sciences
John Falk, Kimmo Korhonen, Vilhelm B. Malmborg, Louise Gren, Axel C. Eriksson, Panu Karjalainen, Lassi Markkula, Per-Erik Bengtsson, Annele Virtanen, Birgitta Svenningsson, Joakim Pagels, Thomas B. Kristensen
Summary: Experimental results show that freshly produced soot particles with a wide range of physico-chemical properties have low to insignificant immersion freezing ice-nucleating ability. Some properties, such as effective particle density and particulate PAH fraction, may enhance ice-activity, but no significant correlation was found between physico-chemical properties and observed ice-nucleating ability.
Review
Food Science & Technology
Qiyong Jiang, Min Zhang, Arun S. Mujumdar
Summary: 3D printing is revolutionizing the food industry, with a focus on analyzing the material properties required for different printing technologies and evaluating the performance of printed materials. This review discusses the printing characteristics and classification of food materials, as well as outlines four commonly used 3D printing techniques and the suitable material characteristics needed for each technique. Recent technologies for evaluating 3D printed products are also highlighted, including LF-NMR, computer numerical simulation, applied reference material, morphological identification, and novel instrumental analysis techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Rui Hu, Min Zhang, Wenchao Liu, Arun S. Mujumdar, Baosong Bai
Summary: This article comprehensively reviews the recently developed synergistic technologies for freezing and pretreatment, discussing their mechanisms and applications. It points out that reducing energy consumption and addressing scale-up issues are key directions for future research. In addition, intelligent freezing should be given more attention.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Thermodynamics
Sunlong Gan, Min Zhang, Arun S. Mujumdar, Qiyong Jiang
Summary: This article critically analyzes the effects of physical field-based methods and traditional thawing methods on frozen meat. The results show that physical field thawing methods reduce thawing cooking losses and retain color and texture of the thawed meat. Among different thawing methods tested, ultrasonic thawing showed the best effects.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Rui Hu
Summary: The effects of CO2 pressurization combined with ultrasound-assisted immersion freezing on improving the freezing quality of honeydew melon were investigated. The results showed that CO2 pressurization changed the water state and reduced the freezable water content. The CO2USIF samples had smaller ice crystal area, lower drip loss, and better preservation of vitamin C, flavor, texture, and color.
Article
Food Science & Technology
Rui Hu, Min Zhang, Arun S. Mujumdar
Summary: An experimental study was conducted to enhance the freezing rate and thawed product quality of pork tenderloin using high voltage electric field and static magnetic field. It was found that using HVEF1 and MF2 resulted in improved product quality and better moisture retention.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Rui Hu, Min Zhang, Arun S. Mujumdar
Summary: The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. The results show that both microwave and infrared pre-dehydration can reduce the thawing loss of pork loin and improve the texture and mouthfeel of the meat without damaging its color.
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
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Bing Chen
Summary: The effects of electrostatic field and static magnetic field on the quality of frozen broccoli and cauliflower were studied. It was found that the electrostatic field treatment at 3 kV/cm had the best overall effect, significantly reducing drip loss and improving the integrity of cells and the content of ascorbic acid. The magnetic field treatment was less effective compared to the electrostatic field treatment.
Article
Food Science & Technology
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Bing Chen
Summary: In this study, novel freezing technologies including electrostatic field assisted freezing (EF), static magnetic field assisted freezing (MF), and electrostatic field combined with static magnetic field assisted freezing (EMF) were compared for their application effect on model food. The results showed that EMF treatment had the best effect, significantly changing the freezing parameters of the sample. Compared to the control, the phase transition time and total freezing time were shortened by 17.2% and 10.5% respectively, and the low-field nuclear magnetic resonance detected free water content in the sample was significantly decreased. The gel strength and hardness were improved, protein secondary and tertiary structures were better maintained, and the ice crystal area was reduced by 49.28%. Inverted fluorescence and scanning electron microscopic results indicated that the gel structure of EMF treatment samples was better than MF and EF. MF was less effective in maintaining the quality of the frozen gel model.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Dayuan Wang
Summary: This study developed a model food product as the test material and applied different modeling methods to establish the relationship between near-infrared spectra and quality indicators of frozen food. Principal component analysis and hierarchical clustering analysis results showed good distinctions among NIR spectra based on different moisture content. The modeling results demonstrated that BP-ANN algorithm performed the best in predicting the quality indicators of frozen samples with higher R2 and lower RMSE.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Rui Hu, Min Zhang, Qiyong Jiang, Chung Lim Law
Summary: The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork was compared to air thawing (AT), infrared thawing (IRT), and microwave thawing (MWT). IR + MWT significantly reduced thawing time and better maintained protein structure and moisture state. It also minimized thawing losses, preserved texture and odor, and reduced muscle structure damage. Therefore, IR + MWT can enhance thawing rate and protect the quality of thawed pork.
Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Sunlong Gan
Summary: This study investigated the effectiveness of static magnetic fields combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon. The results showed that magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons. The 15 mT strength static magnetic field assistance yielded the best results, with reduced freezing time, increased freezing rate, reduced drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate the promising potential of LCSF with static magnetic field assistance in improving the quality of frozen foods.
Review
Thermodynamics
Shuling Guo, Ankuo Zhang
Summary: Low-temperature biopreservation is commonly used for medication storage to prolong their shelf life. However, cryo-injury can occur during cryopreservation, making it crucial to find a way to achieve long-term biopreservation without causing harm. The optimal storage temperature for different biomaterials should be investigated to improve storage efficiency. This review discusses the mechanisms of cryo-injury and biopreservation, as well as the reasons for storing biological tissues at various temperature zones. It provides valuable insights for the development of biostorage technology.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
M. Mohsin Tanveer, Craig R. Bradshaw, Joe Orosz, Greg Kemp
Summary: This study investigates the optimal geometric parameters for a spool compressor using simulation models, and the results indicate that a eccentricity ratio of 0.75 and L/D ratios between 1-1.5 can maximize the volumetric and isentropic efficiencies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Kongkuai Ying, Zhenhua Jiang, Wenting Wu, Jinjian Chu, Shaoshuai Liu, Yinong Wu
Summary: The Stirling/pulse tube cryocooler (SPC) is a highly efficient and long-lasting cryocooler for space applications. It has the ability to adjust the inter-stage refrigeration capacity dynamically by controlling the Stirling displacer in the first stage. This paper proposes an SPC with a second-stage active phase shifter (APS) that can control the phase difference at the second-stage hot end in real time. The experimental results show that the SPC with the APS can provide refrigeration capacity at different temperatures, with a minimum temperature of 13.5K.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Ligeng Li, Hua Tian, Kai Liu, Yibo Wu, Xuan Wang, Xingyu Liang, Gequn Shu
Summary: This study focuses on improving the performance of carbon dioxide refrigeration systems by introducing a multi-ejector design with three controllable ejectors. Experimental analysis shows that the system's performance can be significantly improved by adopting an optimum pressure control strategy under different operating conditions.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Joseph Al Khoury, Rabih Al Haddad, Ghiwa Shakrina, Christelle Bou Malham, Haytham Sayah, Chakib Bouallou, Maroun Nemer
Summary: This study investigates two implementation methods for calculating refrigerant thermodynamic properties and compares their performance. The results show that the implicit fitting method significantly speeds up simulation time and offers greater flexibility for modeling complex energy systems.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Mariella Mateo-Villanueva, Rodolfo Echarri
Summary: This article details three models of different complexity levels for predicting the cold production of a solar cooling device and compares their advantages and disadvantages. The results show that the transient model underestimates the cold generation, while the equilibrium model and universal model overestimate it. The transient model is a useful tool for analyzing the impact of different variables in a solar adsorption refrigeration system, while the simpler models can be used for preliminary design and feasibility studies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Amin M. Elsafi, Majid Bahrami
Summary: The novel spherical micro-absorbers offer high sorption capacity and surface-to-volume ratios, solving issues such as solution carryover and corrosion associated with conventional absorbers.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
