Numerical and experimental study on the quick freezing process of the bayberry

Zhao, Yiwen; Ji, Wei; Guo, Jia; Chen, Liubiao; Tian, Changqing; Wang, Yong Tao; Wang, Junjie

doi:10.1016/j.fbp.2019.10.013

Cited by 21 publications

(17 citation statements)

References 28 publications

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“…Therefore, the same freezing temperature can lead to different freezing rates ( V f ), while the lower the freezing temperature is (with the same cold medium flow velocity), the greater the freezing rate is (Table 1). Moreover, there will be severe dehydration when the velocity of the cold medium is greater than the threshold value (Zhao et al., 2020). Therefore, keeping the temperature as low as possible with a low medium velocity could be optimal for food freezing to some extent.…”

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

“…As the cooling rate increases, the formation of ice crystals cannot keep pace with the rate of heat removal, leading to the activation of more nucleation sites and an increase in the number of small ice crystals with better quality (Banerjee & Maheswarappa, 2019). Cryogenic freezing with various velocities and temperatures of the cold medium (e.g., liquid nitrogen) can realize quick freezing (Zhao et al., 2020). However, a suitable freezing rate and terminal freezing temperature should be tested for different food samples based on the food components (Choi & Bischof, 2010; Ghodki & Goswami, 2019; Mahawar et al., 2019; Narsaiah et al., 2021).…”

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

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Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can maintain a low‐temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze–thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice‐binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

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Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…As assisted by information technology, the heat transfer mechanism inside fruit and vegetable tissues has been quantitatively studied, as an attempt to guide fruit and vegetable processing more accurately (Chen, Holmes & Rupinskas, 1981). Studies have been extensively conducted on heat transfer of quick‐frozen fruits and vegetables (Zhao, et al, 2020; Cheng et al, 2020; Stebel et al, 2021). For instance, (Fu, Zuo, Yu, & Ma, 2000), conducted the finite element analysis on the cooling process of fruits and vegetables in cold storage and found a quadratic relationship between the cooling time and the temperature of the medium.…”

Section: Introductionmentioning

confidence: 99%

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

Zhao

Ning

Sun

2022

J Food Process Engineering

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In this study, the quick-freezing model and heat transfer model of quick-freezing of strawberries with dry ice at different flow speeds were proposed to ensure the quality of quick-frozen strawberries and control the jetting amount of dry ice. The aim of this study was to investigate the changes of internal and external temperature in the process of quick-freezing strawberries by jetting dry ice. The quick-freezing experiment platform of strawberries based on dry ice jetting was built for a quick-freezing experiment of strawberries at a dry ice jetting flow speed of 0.30 m/s. As indicated by the results, the temperature of strawberries was more uniform under the dry ice jetting speed of 0.30 m/s. The highest and lowest temperature differences between the surface and center of strawberries (the simulated) were 15.7 and 39.7 C, respectively, and the quick-freezing time of strawberries was 345 s. Compared with the experimental result, the error of quickfreezing completion time was 5.79%. The differences measured in the experiment were 15.1 and 37.7 C, and the error accounted for 4.73% and 7.89%, respectively. The accuracy of the model was measured, mean relative error = 6.31% and root mean square error = 10.78%. As revealed by the results, the model had high universality and precision and could be used to analyze the temperature change during dry ice jetting-based quickfreezing of strawberries. The quality indexes of quick-frozen strawberries before and after dry ice jetting were found to be better than the standard of quick-frozen strawberries. Thus, the research results can provide a reference for a further development of energy-saving and environmental dry ice jetting-based quick-freezing equipment.

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“…Freezing is an excellent preservation method to retain valuable sensory attributes and nutritional value of fresh food by inhibiting the activity of enzyme and the growth of microorganism. [1,2] It involves aphase transition process, in which ice crystal size and distribution are closely related to food quality. Therefore, one of the vital steps in determining the effectiveness of the freezing process and the quality of frozen food is the crystallization of ice.…”

Section: Introductionmentioning

confidence: 99%

Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process

Mei

Xie

2021

International Journal of Food Properties

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Ultrasound assisted freezing (UAF) is a common and remarkable technology of food preservation to conserve the sensory characteristics and nutritional value. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of food freezing. This review provides an overview of recent developments related to the mechanism, influencing factors, equipment of UAF. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods are discussed in considerable detail. Then the future development trends and challenges of UAF have also been highlighted.

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Numerical and experimental study on the quick freezing process of the bayberry

Cited by 21 publications

References 28 publications

Control of ice crystal nucleation and growth during the food freezing process

Control of ice crystal nucleation and growth during the food freezing process

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process

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