Skip to main content
SpringerLink
Log in

Recent Advances for Rapid Freezing and Thawing Methods of Foods

  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Freezing 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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data Availability

Not applicable.

References

  1. Becker BR, Fricke BA (1999) Evaluation of semi-analytical/empirical freezing time estimation methods part II: irregularly shaped food items. HVAC R Res 5:171–187. https://doi.org/10.1080/10789669.1999.10391231

    Article  Google Scholar 

  2. Zhu Z, Zhou Q, Sun DW (2019) Measuring and controlling ice crystallization in frozen foods: a review of recent developments. Trends Food Sci Technol 90:13–25. https://doi.org/10.1016/j.tifs.2019.05.012

    Article  CAS  Google Scholar 

  3. Jaeger M, Carin M, Medale M, Tryggvason G (1999) The osmotic migration of cells in a solute gradient. Biophys J 77:1257–1267. https://doi.org/10.1016/S0006-3495(99)76977-8

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  4. Saclier M, Peczalski R, Andrieu J (2010) Effect of ultrasonically induced nucleation on ice crystals’ size and shape during freezing in vials. Chem Eng Sci 65:3064–3071. https://doi.org/10.1016/j.ces.2010.01.035

    Article  CAS  Google Scholar 

  5. Seon Mi Y, Jun Bo S, Kwang Il K et al (2015) Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals. African J Food Sci 9:525–533. https://doi.org/10.5897/ajfs2015.1358

    Article  Google Scholar 

  6. Bedane TF, Altin O, Erol B et al (2018) 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. Innov Food Sci Emerg Technol 50:139–147. https://doi.org/10.1016/j.ifset.2018.09.001

    Article  Google Scholar 

  7. Akhtar S, Khan MI, Faiz F (2013) Effect of thawing on frozen meat quality: a comprehensive review. Pakistan J Food Sci 23:198–211

    Google Scholar 

  8. Cai L, Cao M, Regenstein J, Cao A (2019) Recent advances in food thawing technologies. Compr Rev Food Sci Food Saf 18:953–970. https://doi.org/10.1111/1541-4337.12458

    Article  PubMed  Google Scholar 

  9. Uyar R, Bedane TF, Erdogdu F et al (2015) Radio-frequency thawing of food products — a computational study. J Food Eng 146:163–171. https://doi.org/10.1016/j.jfoodeng.2014.08.018

    Article  Google Scholar 

  10. Li D, Zhu Z, Sun DW (2022) Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of Cordyceps sinensis. Lwt 114044. https://doi.org/10.1016/j.lwt.2022.114044

  11. Guo Z, Ge X, Yang L et al (2021) Ultrasound-assisted thawing of frozen white yak meat: effects on thawing rate, meat quality, nutrients, and microstructure. Ultrason Sonochem 70:105345. https://doi.org/10.1016/j.ultsonch.2020.105345

  12. Sadot M, Curet S, Rouaud O et al (2017) Modélisation numérique d’un processus innovant de congélation assistée par micro-ondes. Int J Refrig 80:66–76. https://doi.org/10.1016/j.ijrefrig.2017.04.017

    Article  Google Scholar 

  13. Hafezparast-Moadab N, Hamdami N, Dalvi-Isfahan M, Farahnaky A (2018) Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet. Innov Food Sci Emerg Technol 47:81–87. https://doi.org/10.1016/j.ifset.2017.12.012

    Article  Google Scholar 

  14. Anese M, Manzocco L, Panozzo A et al (2012) Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res Int 46:50–54. https://doi.org/10.1016/j.foodres.2011.11.025

    Article  Google Scholar 

  15. Tang J, Shao S, Tian C (2020) Effects of the magnetic field on the freezing process of blueberry. Int J Refrig 113:288–295. https://doi.org/10.1016/j.ijrefrig.2019.12.022

    Article  Google Scholar 

  16. Lung CT, Chang CK, Cheng FC et al (2022) Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem 390:133137. https://doi.org/10.1016/j.foodchem.2022.133137

  17. Wang Q, Li Y, Sun DW, Zhu Z (2019) Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel. J Food Eng 254:25–33. https://doi.org/10.1016/j.jfoodeng.2019.02.024

    Article  CAS  Google Scholar 

  18. Kumar PK, Rasco BA, Tang J, Sablani SS (2020) State/phase transitions, ice recrystallization, and quality changes in frozen foods subjected to temperature fluctuations. Food Eng Rev 12:421–451. https://doi.org/10.1007/s12393-020-09255-8

    Article  Google Scholar 

  19. Kiani H, Sun DW (2011) Water crystallization and its importance to freezing of foods: a review. Trends Food Sci Technol 22:407–426. https://doi.org/10.1016/j.tifs.2011.04.011

    Article  CAS  Google Scholar 

  20. Delgado AE, Sun DW (2001) Heat and mass transfer models for predicting freezing processes — a review. J Food Eng 47:157–174. https://doi.org/10.1016/S0260-8774(00)00112-6

    Article  Google Scholar 

  21. Yu S, Ma Y, Zheng X et al (2012) Impacts of low and ultra-low temperature freezing on retrogradation properties of rice amylopectin during storage. Food Bioprocess Technol 5:391–400. https://doi.org/10.1007/s11947-011-0526-6

    Article  CAS  Google Scholar 

  22. Zheng L, Sun DW (2006) Innovative applications of power ultrasound during food freezing processes — a review. Trends Food Sci Technol 17:16–23. https://doi.org/10.1016/j.tifs.2005.08.010

    Article  CAS  Google Scholar 

  23. Alvarez MD, Canet W (1998) Effect of temperature fluctuations during frozen storage on the quality of potato tissue (cv. Monalisa). Eur Food Res Technol 206:52–57

    CAS  Google Scholar 

  24. Bustabad OM (1999) Weight loss during freezing and the storage of frozen meat. J Food Eng 41:1–11. https://doi.org/10.1016/S0260-8774(99)00065-5

    Article  Google Scholar 

  25. Suplicz A, Szabo F, Kovacs JG (2013) Injection molding of ceramic filled polypropylene: the effect of thermal conductivity and cooling rate on crystallinity. Thermochim Acta 574:145–150. https://doi.org/10.1016/j.tca.2013.10.005

    Article  CAS  Google Scholar 

  26. Lind I (1991) Mathematical modelling of the thawing process. J Food Eng 14:1–23. https://doi.org/10.1016/0260-8774(91)90051-S

    Article  Google Scholar 

  27. Fadiji T, Ashtiani SHM, Onwude DI et al (2021) Finite element method for freezing and thawing industrial food processes. Foods 10:1–23. https://doi.org/10.3390/foods10040869

    Article  Google Scholar 

  28. Ramaswamy HS, Tung MA (1984) A review on predicting freezing times of foods. J Food Process Eng 7:169–203. https://doi.org/10.1111/j.1745-4530.1984.tb00302.x

    Article  Google Scholar 

  29. Wang J, Pham QT, Cleland DJ (2010) Freezing, thawing and chilling of foods. Mathematical Modeling of Food Processing, 375–398

  30. Góral D, Kluza F, Spiess WEL, Kozłowicz K (2016) Review of thawing time prediction models depending on process conditions and product characteristics. Food Technol Biotechnol 54:3–12. https://doi.org/10.17113/ftb.54.01.16.4108

  31. López-Leiva M, Hallström B (2003) The original Plank equation and its use in the development of food freezing rate predictions. J Food Eng 58:267–275. https://doi.org/10.1016/S0260-8774(02)00385-0

    Article  Google Scholar 

  32. Cleland AC, Earle RL (1979) A comparison of methods for predicting the freezing times of cylindrical and spherical foodstuffs. J Food Sci 44:958–963. https://doi.org/10.1111/j.1365-2621.1979.tb03422.x

    Article  Google Scholar 

  33. Cleland AC, Earle RL (1977) A comparison of analytical and numerical methods of predicting the freezing times of foods. J Food Sci 42:1390–1395. https://doi.org/10.1111/j.1365-2621.1977.tb14506.x

    Article  Google Scholar 

  34. Plank R (1913) Betraohtungen über dynamisohe Zugbeanspruohung. Springer, Berlin Heidelberg, 21–45

  35. Plank CJ (1942) The effect of dielectric constant on the rate of inversion of sucrose (Doctoral dissertation, Purdue University)

  36. Nagaoka J, Takagi S, Hotani S (1955) Experiments on the freezing of fish by the air-blast freezer. Proceedings of the IX International Congress of Refrigeration, vol. 2

  37. Luikov AV (1968) Analytical heat difusion theory. Academic Press, New York, NY

    Google Scholar 

  38. Cleland DJ, Cleland AC, Earle RL, Byrne SJ (1986) Prediction of thawing times for foods of simple shape. Int J Refrig 9:220–228. https://doi.org/10.1016/0140-7007(86)90094-0

    Article  Google Scholar 

  39. Cleland DJ, Cleland AC, Earle RL (1986) Prediction of freezing and thawing times for foods — a review. Int J Refrig 9:182. https://doi.org/10.1016/0140-7007(86)90073-3

    Article  Google Scholar 

  40. Cleland AC, Earle RL (1977) The third kind of boundary condition in numerical freezing calculations. Int J Heat Mass Transf 20:1029–1034. https://doi.org/10.1016/0017-9310(77)90187-9

    Article  CAS  Google Scholar 

  41. Cleland AC, Earle RL (1979) Prediction of freezing times for foods in rectangular packages. J Food Sci 44:964–970. https://doi.org/10.1111/j.1365-2621.1979.tb03423.x

    Article  Google Scholar 

  42. De Michelis A, Calvelo A (1982) Mathematical models for nonsymmetric freezing of beef. J Food Sci 47:1211–1217. https://doi.org/10.1111/j.1365-2621.1982.tb07650.x

    Article  Google Scholar 

  43. Pham QT (1986) Simplified equation for predicting the freezing time of foodstuffs. Int J Food Sci Technol 21:209–219. https://doi.org/10.1111/j.1365-2621.1986.tb00442.x

    Article  CAS  Google Scholar 

  44. Pham QT (1984) Extension to Planck’s equation for predicting freezing times of foodstuffs of simple shapes. Int J Refrig 7:377–383. https://doi.org/10.1016/0140-7007(84)90008-2

    Article  Google Scholar 

  45. Pham QT (1985) Analytical method for predicting freezing times of rectangular blocks of foodstuffs. Int J Refrig 8:43–47. https://doi.org/10.1016/0140-7007(85)90143-4

    Article  Google Scholar 

  46. Salvadori VO, Mascheroni RH (1991) Prediction of freezing and thawing times of foods by means of a simplified analytical method. J Food Eng 13:67–78. https://doi.org/10.1016/0260-8774(91)90038-T

    Article  Google Scholar 

  47. Zhan X, Sun DW, Zhu Z, Wang QJ (2018) Improving the quality and safety of frozen muscle foods by emerging freezing technologies: a review. Crit Rev Food Sci Nutr 58:2925–2938. https://doi.org/10.1080/10408398.2017.1345854

    Article  CAS  PubMed  Google Scholar 

  48. Kayguluoğlu A (2018) sofralik siyah zeytin kalitesi üzerine acilik giderme işlemlerinin etkisi Aytül Kayguluoğlu

  49. Çurkan A, Tamer CE, Çopur ÖU (2011) Dondurulmuş Meyve - Sebze İhracatının Analizi 82:73–82

    Google Scholar 

  50. Cai L, Dai Y, Cao M (2020) The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets. Lwt 128:109456. https://doi.org/10.1016/j.lwt.2020.109456

  51. Liao X, Xiang Q, Cullen PJ et al (2020) Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety. Lwt 117. https://doi.org/10.1016/j.lwt.2019.108649

  52. Anderson BA, Sun S, Erdogdu F, Singh RP (2004) Thawing and freezing of selected meat products in household refrigerators. Int J Refrig 27:63–72. https://doi.org/10.1016/S0140-7007(03)00093-8

    Article  Google Scholar 

  53. Zhang Y, Li S, Jin S et al (2021) Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. Innov Food Sci Emerg Technol 68:102603. https://doi.org/10.1016/j.ifset.2021.102603

  54. Backi CJ (2018) Methods for (industrial) thawing of fish blocks: a review. J Food Process Eng 41. https://doi.org/10.1111/jfpe.12598

  55. Brown T, Evans JA, James C et al (2006) Thawing of cook-freeze catering packs. J Food Eng 74:70–77. https://doi.org/10.1016/j.jfoodeng.2005.02.016

    Article  Google Scholar 

  56. Sun Q, Zhao X, Zhang C et al (2019) Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. Lwt 108:106–112. https://doi.org/10.1016/j.lwt.2019.03.042

    Article  CAS  Google Scholar 

  57. Woo MW, Mujumdar AS (2010) Effects of electric and magnetic field on freezing and possible relevance in freeze drying. Dry Technol 28:433–443. https://doi.org/10.1080/07373930903202077

    Article  CAS  Google Scholar 

  58. Xanthakis E, Le-Bail A, Ramaswamy H (2014) Development of an innovative microwave assisted food freezing process. Innov Food Sci Emerg Technol 26:176–181. https://doi.org/10.1016/j.ifset.2014.04.003

    Article  Google Scholar 

  59. Awad TS, Moharram HA, Shaltout OE et al (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48:410–427. https://doi.org/10.1016/j.foodres.2012.05.004

    Article  CAS  Google Scholar 

  60. Ergün AR, Baysal T, Bozkır H (2013) Ultrases Yöntemi ile Karatenoitlerin Ekstraksiyonu Gıda 38:239–246. https://doi.org/10.5505/gida.2013.30074

    Article  Google Scholar 

  61. Dolatowski ZJ, Stadnik J, Stasiak D (2007) Applications of ultrasound in food technology. ACTA Sci Pol 63:89–99

    Google Scholar 

  62. Jambrak AR, Herceg Z, Šubarić D et al (2010) Ultrasound effect on physical properties of corn starch. Carbohydr Polym 79:91–100. https://doi.org/10.1016/j.carbpol.2009.07.051

    Article  CAS  Google Scholar 

  63. Demirdöven A, Baysal T (2009) The use of ultrasound and combined technologies in food preservation. Food Rev Int 25:1–11. https://doi.org/10.1080/87559120802306157

    Article  CAS  Google Scholar 

  64. Cheng X, Zhang M, Xu B et al (2015) The principles of ultrasound and its application in freezing related processes of food materials: a review. Ultrason Sonochem 27:576–585. https://doi.org/10.1016/j.ultsonch.2015.04.015

    Article  CAS  PubMed  Google Scholar 

  65. Li B, Sun DW (2002) Effect of power ultrasound on freezing rate during immersion freezing of potatoes. J Food Eng 55:277–282. https://doi.org/10.1016/S0260-8774(02)00102-4

    Article  Google Scholar 

  66. Simal S, Benedito J, Sánchez ES, Rosselló C (1998) Use of ultrasound to increase mass transport rates during osmotic dehydration. J Food Eng 36:323–336. https://doi.org/10.1016/S0260-8774(98)00053-3

    Article  Google Scholar 

  67. Qiu L, Zhang M, Chitrakar B, Bhandari B (2020) Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product quality. Ultrason Sonochem 68. https://doi.org/10.1016/j.ultsonch.2020.105230

  68. Piyasena P, Mohareb E, McKellar RC (2003) Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 87:207–216. https://doi.org/10.1016/S0168-1605(03)00075-8

    Article  CAS  PubMed  Google Scholar 

  69. Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15:261–266. https://doi.org/10.1016/j.tifs.2003.12.001

    Article  CAS  Google Scholar 

  70. Gambuteanu C, Alexe P (2015) Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork longissimus dorsi muscle. J Food Sci Technol 52:2130–2138. https://doi.org/10.1007/s13197-013-1204-7

    Article  CAS  PubMed  Google Scholar 

  71. Zhang M, Xia X, Liu Q et al (2019) Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Sci 151:24–32. https://doi.org/10.1016/j.meatsci.2019.01.002

    Article  PubMed  Google Scholar 

  72. Zhu Z, Chen Z, Zhou Q et al (2018) Freezing efficiency and quality attributes as affected by voids in plant tissues during ultrasound-assisted immersion freezing. Food Bioprocess Technol 11:1615–1626. https://doi.org/10.1007/s11947-018-2103-8

    Article  CAS  Google Scholar 

  73. Liu Y, Chen S, Pu Y et al (2019) Ultrasound-assisted thawing of mango pulp: effect on thawing rate, sensory, and nutritional properties. Food Chem 286:576–583. https://doi.org/10.1016/j.foodchem.2019.02.059

    Article  CAS  PubMed  Google Scholar 

  74. Sun Q, Sun F, Xia X et al (2019) The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrason Sonochem 51:281–291. https://doi.org/10.1016/j.ultsonch.2018.10.006

    Article  CAS  PubMed  Google Scholar 

  75. Li X, Chen W, Jiang J et al (2019) Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review. Int Food Res J 26:1651–1664

    CAS  Google Scholar 

  76. Zhang C, Sun Q, Chen Q et al (2020) Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast. Int J Refrig 117:247–255. https://doi.org/10.1016/j.ijrefrig.2020.05.006

    Article  CAS  Google Scholar 

  77. Li D, Zhao H, Muhammad AI et al (2020) The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chem 320:126614. https://doi.org/10.1016/j.foodchem.2020.126614

  78. Balasubramaniam VMB, Martínez-Monteagudo SI, Gupta R (2015) Principles and application of high pressure-based technologies in the food industry. Annu Rev Food Sci Technol 6:435–462. https://doi.org/10.1146/annurev-food-022814-015539

    Article  CAS  PubMed  Google Scholar 

  79. Wu XF, Zhang M, Adhikari B, Sun J (2017) Recent developments in novel freezing and thawing technologies applied to foods. Crit Rev Food Sci Nutr 57:3620–3631. https://doi.org/10.1080/10408398.2015.1132670

    Article  CAS  PubMed  Google Scholar 

  80. Cheng L, Sun DW, Zhu Z, Zhang Z (2017) Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis). Food Chem 229:252–259. https://doi.org/10.1016/j.foodchem.2017.02.048

    Article  CAS  PubMed  Google Scholar 

  81. Cheng L, Zhu Z, Sun DW (2021) Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chem 335:127485. https://doi.org/10.1016/j.foodchem.2020.127485

  82. Li W, Wang P, Xu X et al (2014) Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure. Eur Food Res Technol 239:183–188. https://doi.org/10.1007/s00217-014-2189-9

    Article  CAS  Google Scholar 

  83. Cui Y, Xuan X, Ling J et al (2019) Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus). Food Sci Nutr 7:1573–1583. https://doi.org/10.1002/fsn3.966

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  84. Jia F, Jing Y, Dai R et al (2020) High-pressure thawing of pork: water holding capacity, protein denaturation and ultrastructure. Food Biosci 38:100688. https://doi.org/10.1016/j.fbio.2020.100688

  85. Peng Y, Zhao J, Wen X, Ni Y (2022) The comparison of microwave thawing and ultra-high-pressure thawing on the quality characteristics of frozen mango. Foods 11. https://doi.org/10.3390/foods11071048

  86. Chandrasekaran S, Ramanathan S, Basak T (2013) Microwave food processing—a review. Food Res Int 52:243–261. https://doi.org/10.1016/j.foodres.2013.02.033

    Article  CAS  Google Scholar 

  87. Orlowska M, Havet M, Le-Bail A (2009) Controlled ice nucleation under high voltage DC electrostatic field conditions. Food Res Int 42:879–884. https://doi.org/10.1016/j.foodres.2009.03.015

    Article  Google Scholar 

  88. Jha PK, Chevallier S, Xanthakis E et al (2020) Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes. Food Chem 309:125594. https://doi.org/10.1016/j.foodchem.2019.125594

  89. Altin O, Skipnes D, Skåra T, Erdogdu F (2022) A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes. Innov Food Sci Emerg Technol 77. https://doi.org/10.1016/j.ifset.2022.102953

  90. Phinney DM, Frelka JC, Wickramasinghe A, Heldman DR (2017) Effect of freezing rate and microwave thawing on texture and microstructural properties of potato (Solanum tuberosum). J Food Sci 82:933–938. https://doi.org/10.1111/1750-3841.13690

    Article  CAS  PubMed  Google Scholar 

  91. Liu C, Deng H, Chen X et al (2020) Impact of rock samples size on the microstructural changes induced by freeze–thaw cycles. Rock Mech Rock Eng 53:5293–5300. https://doi.org/10.1007/s00603-020-02201-4

    Article  Google Scholar 

  92. Zhang Y, Pandiselvam R, Zhu H et al (2022) Impact of radio frequency treatment on textural properties of food products: an updated review. Trends Food Sci Technol 124:154–166. https://doi.org/10.1016/j.tifs.2022.04.014

    Article  CAS  Google Scholar 

  93. Manzocco L, Alongi M, Cortella G, Anese M (2022) Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality. J Food Eng 335:111184. https://doi.org/10.1016/j.jfoodeng.2022.111184

  94. Llave Y, Erdogdu F (2022) Radio frequency processing and recent advances on thawing and tempering of frozen food products. Crit Rev Food Sci Nutr 62:598–618. https://doi.org/10.1080/10408398.2020.1823815

    Article  CAS  PubMed  Google Scholar 

  95. Watanabe T, Ando Y (2021) Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples. Lwt 150:111997. https://doi.org/10.1016/j.lwt.2021.111997

  96. Atani SH, Hamdami N, Dalvi-Isfahan M et al (2022) Effects of microwave-assisted freezing on the quality attributes of lamb meat. Int J Refrig 143:192–198. https://doi.org/10.1016/j.ijrefrig.2022.03.019

    Article  Google Scholar 

  97. Wang B, Du X, Kong B et al (2020) Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrason Sonochem 64:104860. https://doi.org/10.1016/j.ultsonch.2019.104860

  98. Choi EJ, Park HW, Chung YB et al (2017) Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. Meat Sci 124:69–76. https://doi.org/10.1016/j.meatsci.2016.11.003

    Article  CAS  PubMed  Google Scholar 

  99. Yang H, Chen Q, Cao H et al (2019) Radiofrequency thawing of frozen minced fish based on the dielectric response mechanism. Innov Food Sci Emerg Technol 52:80–88. https://doi.org/10.1016/j.ifset.2018.10.013

    Article  Google Scholar 

  100. Kaur M, Kumar M (2019) An innovation in magnetic field assisted freezing of perishable fruits and vegetables: a review. Food Rev Int 36:761–780. https://doi.org/10.1080/87559129.2019.1683746

    Article  CAS  Google Scholar 

  101. Tang J, Zhang H, Tian C, Shao S (2020) Effects of different magnetic fields on the freezing parameters of cherry. J Food Eng 278:109949. https://doi.org/10.1016/j.jfoodeng.2020.109949

  102. Panayampadan AS, Shafiq Alam M, Aslam R et al (2022) Effects of alternating magnetic field on freezing of minimally processed guava. Lwt 163:113544. https://doi.org/10.1016/j.lwt.2022.113544

  103. Tang J, Shao S, Tian C (2019) Effects of the magnetic field on the freezing parameters of the pork. Elsevier Ltd

  104. Mohsenpour M, Nourani M, Enteshary R (2023) Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics. Food Chem 402. https://doi.org/10.1016/j.foodchem.2022.134255

  105. Otero L, Pozo A (2022) Effects of the application of static magnetic fields during potato freezing. J Food Eng 316:110838. https://doi.org/10.1016/j.jfoodeng.2021.110838

  106. Leng D, Zhang H, Tian C et al (2022) The effect of magnetic field on the quality of channel catfish under two different freezing temperatures. Int J Refrig 140:49–56. https://doi.org/10.1016/j.ijrefrig.2022.05.008

    Article  CAS  Google Scholar 

  107. Dalvi-Isfahan M, Hamdami N, Le-Bail A (2016) Effect of freezing under electrostatic field on the quality of lamb meat. Innov Food Sci Emerg Technol 37:68–73. https://doi.org/10.1016/j.ifset.2016.07.028

    Article  Google Scholar 

  108. Jha PK, Xanthakis E, Jury V et al (2018) Advances of electro-freezing in food processing. Curr Opin Food Sci 23:85–89. https://doi.org/10.1016/j.cofs.2018.06.007

    Article  Google Scholar 

  109. Jha PK, Xanthakis E, Jury V, Le-Bail A (2017) An overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen food. Crystals 7. https://doi.org/10.3390/cryst7100299

  110. Xanthakis E, Havet M, Chevallier S et al (2013) Effect of static electric field on ice crystal size reduction during freezing of pork meat. Innov Food Sci Emerg Technol 20:115–120. https://doi.org/10.1016/j.ifset.2013.06.011

    Article  Google Scholar 

  111. Li J, Shi J, Huang X et al (2020) Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon. Innov Food Sci Emerg Technol 65. https://doi.org/10.1016/j.ifset.2020.102454

  112. Jia G, Sha K, Meng J, Liu H (2019) Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin. Elsevier Ltd

  113. Alkanan ZT, Altemimi AB, Al-Hilphy ARS et al (2021) Ohmic heating in the food industry: developments in concepts and applications during 2013–2020. Appl Sci 11. https://doi.org/10.3390/app11062507

  114. Çokgezme ÖF, Döner D, Çevik M et al (2021) Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef. J Food Eng 307. https://doi.org/10.1016/j.jfoodeng.2021.110660

  115. Xie Y, Chen B, Guo J et al (2021) Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Sci 179:108527. https://doi.org/10.1016/j.meatsci.2021.108527

  116. Jiang Q, Zhang M, Mujumdar AS, Chen B (2022) Comparative freezing study of broccoli and cauliflower: effects of electrostatic field and static magnetic field. Food Chem 397:133751. https://doi.org/10.1016/j.foodchem.2022.133751

  117. Hu F, Qian S, Huang F et al (2021) Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks. Lwt 150:111987. https://doi.org/10.1016/j.lwt.2021.111987

  118. Hu R, Zhang M, Mujumdar AS (2022) Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: a comparative study. Innov Food Sci Emerg Technol 80:103087. https://doi.org/10.1016/j.ifset.2022.103087

  119. Zhang Y, Ding C (2020) The study of thawing characteristics and mechanism of frozen beef in high voltage electric field. IEEE Access 8:134630–134639. https://doi.org/10.1109/ACCESS.2020.3010948

    Article  Google Scholar 

  120. Rahbari M, Hamdami N, Mirzaei H et al (2018) Effects of high voltage electric field thawing on the characteristics of chicken breast protein. J Food Eng 216:98–106. https://doi.org/10.1016/j.jfoodeng.2017.08.006

    Article  CAS  Google Scholar 

  121. Zhang R, Ding F, Zhang Y et al (2022) Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing. Food Chem 373:131449. https://doi.org/10.1016/j.foodchem.2021.131449

  122. Cevik M, Icier F (2018) Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. J Food Process Eng 41. https://doi.org/10.1111/jfpe.12675

  123. Çabas BM, Azazi I, Döner D et al (2022) Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree. J Food Process Eng 45:1–8. https://doi.org/10.1111/jfpe.14015

    Article  CAS  Google Scholar 

Download references

Funding

This 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.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Turkey

    Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim & Figen Kaymak-Ertekin

Authors
  1. Özgün Köprüalan Aydın
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hira Yüksel Sarıoğlu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Safiye Nur Dirim
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Figen Kaymak-Ertekin
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Özgün Köprüalan Aydın: methodology, writing, review and editing. Hira Yüksel: methodology, writing, review and editing. Safiye Nur Dirim: methodology, writing, review and editing, supervision. Figen Kaymak Ertekin: methodology, writing, review and editing, supervision.

Corresponding author

Correspondence to Figen Kaymak-Ertekin.

Ethics declarations

Conflict of Interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Köprüalan Aydın, Ö., Yüksel Sarıoğlu, H., Dirim, S.N. et al. Recent Advances for Rapid Freezing and Thawing Methods of Foods. Food Eng Rev 15, 667–690 (2023). https://doi.org/10.1007/s12393-023-09356-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-023-09356-0

Keywords

Search

Navigation