Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

ConclusionsBy obtaining the moisture behavior information with NMR, Raman and DSC and direct images or network structure of ice crystal, these direct and indirect measurements can characterize ice crystals in multi-perspectives, providing constructive information on the mechanisms of the freezing process. In addition, advanced novel freezing technologies show great promise in improving the crystallization process during freezing of foods. It is thus hoped that this review could provide better understanding on ice crystallization in frozen products, leading to the optimization of the freezing process for the frozen food industry.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research