A review of methods for reducing ice crystal size in food products
Document Type : Review article
Authors
1 Department of Food Science and Technology, University of Technology, Isfahan, Iran
2 Department of Agronomy and Plant breeding, University of Mohaghegh Ardabili, Ardabil, Iran
3 Department of Biosystem Mechanics, University of Technology, Isfahan, Iran
Abstract
Freezing is recognized as one of the most popular and comprehensive preservation techniques in the food industry. By reducing water activity, freezing leads to the formation of ice crystals and increases the concentration of solutes in the remaining unfrozen water, which in turn helps extend the shelf life of food products. Nevertheless, this process can negatively affect the texture of food, primarily due to the formation of ice crystals. the extent of this damage is strongly dependent on the size, shape, distribution and location (intracellular or extracellular) of the ice crystals within the food tissue. This article presents a range of innovative freezing strategies designed to mitigate the detrimental effects associated with ice crystals formation. In fact, these methods aim to regulate the nucleation process and reduce the freezing temperature, thereby minimizing tissue damage and enhancing the overall quality of frozen food. The strategies reviewed include rapid freezing, the application of nucleating agents and antifreeze proteins, high-pressure freezing, ultrasonic-assisted freezing (UAF), and the use of electric and magnetic waves. In addition to the review of these emerging technologies, the article reports on an experimental case study evaluating the effects of microwave assisted freezing on the microstructure of button mushrooms, a representative plant tissue. finally, results from the study demonstrated that reduced ice crystals size and better preserved cellular structure. This improved microstructural integrity translated into superior quality of the mushrooms upon thawing.
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