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Review on identification, underlying mechanisms and evaluation of freezing damage
Jahrom University, Iran.
ONIRIS, France.
Jahrom University, Iran.
Bu-Ali Sina University, Iran.
Show others and affiliations
2019 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 255, p. 50-60Article in journal (Refereed) Published
Abstract [en]

Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality.

Place, publisher, year, edition, pages
Elsevier Ltd , 2019. Vol. 255, p. 50-60
Keywords [en]
Cryoconcentration, Freeze burn, Freeze damage, Mechanical damage, Microscopy, Recrystallization, Crystallization, Damage detection, Food preservation, Food products, Freezing, Ice, Microscopic examination, Microstructure, Morphology, Thermal processing (foods), Cellular levels, Cellular structure, Chemical change, Freezing process, Mechanical damages, Physical damages, Food storage
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38348DOI: 10.1016/j.jfoodeng.2019.03.011Scopus ID: 2-s2.0-85063611896OAI: oai:DiVA.org:ri-38348DiVA, id: diva2:1314041
Note

 Funding details: Agence Nationale de la Recherche; Funding details: Svenska Forskningsrådet Formas, ANR-14-SUSF-0001; Funding text 1: Authors wish to thank the Jahrom University for supporting this study. The contributions of Piyush-Kumar Jha and Epameinondas Xanthakis received financial support from the French National Research Agency (ANR) and the Swedish Research Council FORMAS respectively, under the FREEZEWAVE project (SUSFOOD - ERANET, SE: 2014-1925 , FR: ANR-14-SUSF-0001 ).

Available from: 2019-05-07 Created: 2019-05-07 Last updated: 2019-05-07Bibliographically approved

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