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Cooling, Freezing, Thawing and Crystallization

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

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Abstract

Freezing at subzero temperatures is widely used to preserve quality of food products and obtain minimal deterioration of original colour, flavour, texture and other organoleptic and nutritional properties of foods. Existing freezing preservation technique goals to avoid formation of large ice crystals inside the foods by control the heat removal. This chapter discusses the physical aspects of water and food materials freezing, regulation of freezing processes, dehydrofreezing as well as different methods to improve freezing, including application of physical treatments, such as ultrasound, microwaves, radiofrequencies, high pressure, electric field, and vacuum cooling. More detailed discussion concerns the effects induced by electric fields (static, AC and PEE) on nucleation and crystallisation, including the results of PEF application to assist freezing, dehydro-freezing, vacuum cooling/freezing, crystallisation, and ice pressing.

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  1. Université de Technologie de Compiègne, Sorbonne Universités, Compiègne Cedex, France

    Eugene Vorobiev

  2. F. D. Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine, Kyiv, Ukraine

    Nikolai Lebovka

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  1. Eugene Vorobiev
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  2. Nikolai Lebovka
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Vorobiev, E., Lebovka, N. (2020). Cooling, Freezing, Thawing and Crystallization. In: Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Springer, Cham. https://doi.org/10.1007/978-3-030-40917-3_7

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