Measuring and controlling ice crystallization in frozen foods: A review of recent developments

Zhu, Zhiwei; Zhou, Qianyun; Sun, Da‐Wen

doi:10.1016/j.tifs.2019.05.012

Cited by 167 publications

(115 citation statements)

References 108 publications

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“…From the experimental results, the values of the consistency coefficient k and the flow behavior index n (Table 1) were obtained. The liquid mixture near the freezing point behaves as a shear-thinning pseudoplastic fluid, which has already been reported by other authors [2,31]. This behavior is due to the so-called thixotropy, which is caused by the breakdown of interactions and associations (weak bonds) between the different components of the mixture.…”

Section: Behavior Of the Mixture In Liquid And Crystallized Statesupporting

confidence: 68%

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

et al. 2020

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Ice cream viscosity is one of the properties that most changes during crystallization in scraped surface heat exchangers (SSHE), and its online measurement is not easy. Its estimation is necessary through variables that are easy to measure. The temperature and power of the stirring motor of the SSHE turn out to be this type of variable and are closely related to the viscosity. Therefore, a mathematical model based on these variables proved to be feasible. The development of this mathematical relationship involved the rheological study of the ice cream base, as well as the application of a method for its in situ melting in the rheometer as a function of the temperature, and the application of a mathematical model correlating the SSHE stirring power and the ice cream viscosity. The result was a coupled model based on both the temperature and stirring power of the SSHE, which allowed for online viscosity estimation with errors below 10% for crystallized systems with a 30% ice fraction at the exit of the SSHE. The model obtained is a first step in the search for control strategies for crystallization in SSHE.

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Section: Behavior Of the Mixture In Liquid And Crystallized Statesupporting

confidence: 68%

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

et al. 2020

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“…Due to the high water content of fresh foods, microbial growth and chemical reactions are prone to occur, leading to food deterioration (Schafer, 2017). Cryopreservation technology is the most effective method for the long‐term preservation of food (Dalvi‐Isfahan, Hamdami, & Le‐Bail, 2016; Parniakov, Bals, Lebovka, & Vorobiev, 2016; Zhu, Zhou, & Sun, 2019). However, the mechanical damage caused by the growth of ice crystals and their recrystallization during freezing and frozen storage are major causes of damage and reduce the quality of the frozen product (Chen et al, 2020b; Elliott, Wang, & Fuller, 2017; Petzold & Aguilera, 2009).…”

Section: Introductionmentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods and technologies for the production, purification, evaluation, and characterization of AFPs are comprehensively summarized. First, this review describes the preparation of AFPs, including the methods of enzymatic hydrolysis, chemical synthesis, and microbial fermentation. Next, this review introduces the major methods by which to evaluate AFPs’ antifreeze activity, including nanoliter osmometer, differential scanning calorimetry, splat‐cooling, the biovaluation model, and novel technology. Moreover, this review presents an overview of the molecular characteristics, structure–function relationships, and action mechanisms of AFPs. Furthermore, advances in the application of AFPs to frozen food, including frozen dough, meat products, fruits, vegetable products, and dairy, are summarized and holistically analyzed. Finally, challenges of AFPs and future perspectives on their use are also discussed. An understanding of the production, structure–function relationships, mechanisms and applications of AFPs provides inspiration for further research into the use of AFPs in food science and food nutrition applications.

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“…Freezing causes the formation of sharp-edged ice crystals within the muscle tissue that distorts its structure. Therefore, the measurement and control of ice crystals formation is required to ensure high-quality foods [ 51 ]. The rate of freezing and the progression of post-mortem changes will determine ice crystals’ size and their distribution (intracellular and/or extracellular) [ 48 , 50 ].…”

Section: Quality Change Occurring During Freezing Frozen Storagementioning

confidence: 99%

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

et al. 2020

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Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.

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Measuring and controlling ice crystallization in frozen foods: A review of recent developments

Cited by 167 publications

References 108 publications

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

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