Introduction to Frozen Food Packaging

doi:10.1201/b11204-37

Cited by 1 publication

(4 citation statements)

References 48 publications

(91 reference statements)

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“…They are produced by some gram-negative bacteria, such as Pseudomonas syringae, Erwinia, and Xanthomonas (Li and Lee 1995;Li and Sun 2002a;Petzold and Aguilera 2009;Wang and Sun 2012;Soukoulis and Fisk 2014). The function of INPs is to raise the temperature of ice nucleation and reduce the degree of supercooling, thus shortening the freezing time and aiding the nucleation of ice throughout the product.…”

Section: Ice Nucleation Proteinsmentioning

confidence: 99%

“…The properties and potential use of ISPs in frozen foods have been extensively reviewed and discussed by Griffith and Ewart (1995), Feeney and Yeh (1998), Li and Sun (2002a), Clarke et al (2002), Venketesh and Dayananda (2008), Hassas-Roudsari and Goff (2012), and Wang and Sun (2012). The function of ISPs is in lowering the freezing temperature and suppressing the growth of ice nuclei, thus inhibiting ice formation, altering ice crystal growth, and retarding recrystallisation on frozen storage (Li and Sun 2002a;Clarke et al 2002).…”

Section: Ice Structuring Proteins (Antifreeze Proteins)mentioning

confidence: 99%

“…As yet published studies have been carried out for a relatively small range of foodstuffs (Table 6), the wider use of ISPs will depend on cost, safety, and consumer acceptance (Li and Sun 2002a;Wang and Sun 2012).…”

Section: Ice Structuring Proteins (Antifreeze Proteins)mentioning

confidence: 99%

“…The function of INPs is to raise the temperature of ice nucleation and reduce the degree of supercooling, thus shortening the freezing time and aiding the nucleation of ice throughout the product. In theory, this may lead to beneficial changes in the texture of frozen foods (Li and Sun 2002a;Wang and Sun 2012;Soukoulis and Fisk 2014).…”

Section: Ice Nucleation Proteinsmentioning

confidence: 99%

See 3 more Smart Citations

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

186

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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

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