Recent Advances for Rapid Freezing and Thawing Methods of Foods

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dc.authorscopusid58187953200
dc.authorscopusid58563995400
dc.authorscopusid7801627276
dc.authorscopusid6603319541
dc.contributor.authorKöprüalan, Aydin, Ö.
dc.contributor.authorYüksel, Sarioglu, H.
dc.contributor.authorDirim, S.N.
dc.contributor.authorKaymak-Ertekin, F.
dc.date.accessioned2024-08-25T18:47:53Z
dc.date.available2024-08-25T18:47:53Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractFreezing is one of the most effective and widely used preservation methods in the food industry. Freezing process means that the temperature of foods is reduced until the microbial growth and enzymatic activity are not possible; thus, the long-term preservation of foods is achieved. Since the rate of freezing is known to affect the distribution and size of ice crystals, the freezing rate is very important in the freezing process. In addition to the freezing process, it is known that the thawing process is also very important for the food quality. Similar to freezing, the rapid thawing method is preferred due to reduced weight loss, better texture, and prevention of microbial growth. For rapid freezing and thawing of food materials, various new technologies such as ultrasound, high pressure, and electric field are proposed instead of the traditional technologies currently used. These technologies provide to control ice crystal size, accelerate heat and mass transfer rates, and reduce tissue damage and weight loss. This review examines the effects of new technologies such as ultrasound, high-pressure, microwave, radiofrequency, magnetic field, and electric field on rapid freezing and thawing of foods while taking into account all the benefits and drawbacks. Additionally, this review is aimed to give guidance regarding the future research to enhance and, if required, combine current and developing technologies (high-pressure, ultrasound, microwave, radiofrequency, magnetic field, and electric field) to preserve foods with properties as near to fresh sample state as possible after freezing and thawing. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.en_US
dc.description.sponsorshipEge Üniversitesi: BAP-23504, BAP-24168, TUBITAK-2244/119C097en_US
dc.description.sponsorshipThis study is supported by the Scientific Research Projects of Ege University (BAP-24168 and BAP-23504), TUBITAK-2244/119C097, and Vestel Beyaz Eşya San. ve Tic. A.Ş.en_US
dc.identifier.doi10.1007/s12393-023-09356-0
dc.identifier.issn1866-7910
dc.identifier.scopus2-s2.0-85169923033en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1007/s12393-023-09356-0
dc.identifier.urihttps://hdl.handle.net/11454/102084
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Engineering Reviewsen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240825_Gen_US
dc.subjectElectric fielden_US
dc.subjectFoodsen_US
dc.subjectHigh pressureen_US
dc.subjectIce crystal sizeen_US
dc.subjectRapid freezingen_US
dc.subjectRapid thawingen_US
dc.subjectUltrasounden_US
dc.subjectFreezingen_US
dc.subjectGrain size and shapeen_US
dc.subjectHigh pressure effectsen_US
dc.subjectIceen_US
dc.subjectMagnetic field effectsen_US
dc.subjectMass transferen_US
dc.subjectTexturesen_US
dc.subjectThawingen_US
dc.subjectUltrasonicsen_US
dc.subjectFreezing and thawingen_US
dc.subjectFreezing processen_US
dc.subjectHigh pressureen_US
dc.subjectIce crystal sizeen_US
dc.subjectMagnetic-fielden_US
dc.subjectMicrobial growthen_US
dc.subjectRadiofrequenciesen_US
dc.subjectRapid freezingen_US
dc.subjectRapid thawingen_US
dc.subjectWeight lossen_US
dc.subjectElectric fieldsen_US
dc.titleRecent Advances for Rapid Freezing and Thawing Methods of Foodsen_US
dc.typeReview Articleen_US

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