Control of Ice Nucleation for Subzero Food Preservation

You, Youngsang; Kang, Taiyoung; Jun, Soojin

doi:10.1007/s12393-020-09211-6

Cited by 51 publications

(19 citation statements)

References 131 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Such outliers are later removed from the analysis. The maximum variation of the size of the droplets (diameter of the capped sphere on the surface) considered during analysis is typically in the range of ±10 % with respect to the mean value, which is comparable to data reported in literature, e.g., 4 %-10 % of volume by Zhang et al (2018), up to 40 % of diameter by Atkinson et al (2016), approximately 13 % of diameter by Atkinson et al (2013), or 3 % of volume by Budke and Koop (2015).…”

Section: Droplet Generationsupporting

confidence: 83%

Experimental methodology and procedure for SAPPHIRE: a Semi-automatic APParatus for High-voltage Ice nucleation REsearch

et al. 2021

View full text Add to dashboard Cite

Abstract. Ice nucleation is of great interest for various processes such as cloud formation in the scope of atmospheric physics, and icing of airplanes, ships, or structures. Ice nucleation research aims to improve the knowledge about the physical mechanisms and to ensure the safety and reliability of the respective applications. Several influencing factors like liquid supercooling or contamination with nucleants, as well as external disturbances such as an electric field or surface defects, affect ice nucleation. Especially for ice crystal formation in clouds and icing of high-voltage equipment, an external electric field may also have a strong impact on ice nucleation. Although ice nucleation has been widely investigated for numerous conditions, the effect of an electric field on ice nucleation is not yet completely understood; results reported in literature are even contradictory on some issues. In the present study, an advanced experimental approach for the examination of ice nucleation in water droplets exposed to an electric field is described. It comprises a method for droplet ensemble preparation and an experimental setup, which allows observation of the droplet ensemble during its exposure to well-defined thermal and electric fields, which are both variable over a wide range. The entire approach aims at maximizing the accuracy and repeatability of the experiments in order to enable examination of even the most minor influences on ice nucleation. For that purpose, the boundary conditions the droplet sample is exposed to during the experiment are examined in particular detail using experimental and numerical methods. The methodological capabilities and accuracy have been demonstrated based on several ice nucleation experiments without an electric field, indicating almost perfect repeatability.

show abstract

Section: Droplet Generationsupporting

confidence: 83%

Experimental methodology and procedure for SAPPHIRE: a Semi-automatic APParatus for High-voltage Ice nucleation REsearch

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Recently, progress has been made in identifying new approaches that limit nutrient loss and preserve product quality during prolonged storage of food products 28,42 . There is promising evidence that alternative processing methods such as microwave assisted freezing and shock freezing may both promote ice nucleation 28 .…”

Section: Effects Of Prolonged Storage Of Spinach At Subzero Temperaturesmentioning

confidence: 99%

The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia oleracea)

Samsel

Meghani

2021

J Undergrad Life Sci

View full text Add to dashboard Cite

Commercial food processing has had a significant impact on reducing food spoilage and increasing accessibility to nutrient-dense vegetables. The commercial freezing process, in particular, has given producers the ability to store vegetables with minimized risk of microbial and enzymatic spoilage. Despite the effectiveness of freezing as a preservation method, there is evidence that pre-freezing procedures and prolonged storage can reduce the concentration of vitamins present within certain vegetables. Spinach, one of the most widely produced and consumed vegetables, is particularly susceptible to nutrient loss during the commercial freezing process due to its large surface area and high mineral content. This review summarizes the known effects of the freezing process on hydrophilic and lipophilic vitamins including vitamin C, thiamin, riboflavin, β-carotene, and α-tocopherol. There are two key mechanisms that lead to decreased vitamin concentrations, with the first being attributed to pre-freezing processes including washing and blanching which favours the leaching of hydrophilic vitamins. The second mechanism of vitamin loss is attributed to residual enzymatic activity during storage, where the degree of residual activity can be partially attributed to differences in blanching protocols and freezing practices. Understanding the mechanisms and extent of vitamin loss that the commercial freezing process imparts on leafy green vegetables can help inform future research on improved food processing methods that minimize nutrient loss. Implementing procedures that maintain nutrient retention in frozen vegetables has the potential to assist individuals in achieving their recommended daily intakes of micronutrients.

show abstract

“…The formation of ice crystals is a key step affecting the efficiency and qualities of the frozen food (Kiani & Sun, 2011). During cold storage, slow freezing and frequent thawing can cause permanent physical chemistry, structural damage, loss of nutritional value, and color changes (You et al., 2020). Quick freezing can form smaller ice crystals, which are evenly distributed inside and outside the cells without damaging the food tissue, which helps in maintaining the original characteristics of frozen food (Y. M. Zhao et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

Rui

Zhang

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale‐up issues involved in large‐scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. Practical Application This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.

show abstract

Control of Ice Nucleation for Subzero Food Preservation

Cited by 51 publications

References 131 publications

Experimental methodology and procedure for SAPPHIRE: a Semi-automatic APParatus for High-voltage Ice nucleation REsearch

Experimental methodology and procedure for SAPPHIRE: a Semi-automatic APParatus for High-voltage Ice nucleation REsearch

The Effects of Commercial Freezing on Vitamin Concentrations in Spinach (Spinacia oleracea)

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

Contact Info

Product

Resources

About