Sheyla Loayza-Salazar, Raúl Siche, Carlos Vegas, Roxanna T. Chávez-Llerena, Christian R. Encina-Zelada, Miriam Calla-Florez, Raúl Comettant-Rabanal
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引用次数: 0
Abstract
Fruits and vegetables (F&V) are living tissues that continue to respire after picking, and while this can be controlled by freezing, for the conservation of its components, maintaining its sensory quality. This review aims (i) to review the use of novel combined technologies used in the F&V freezing process, (ii) to evaluate its unconventional variants to obtain high-quality frozen products, including different aspects that influence this thermal process. The basic principles and uses of new technologies (i.e., ultrasound, magnetic fields, high pressure, microwaves, osmotic dehydration, isochoric freezing and cryogenic freezing and unconventional processes) are described. Moreover, was evaluated the impact of each technology on the control of the formation and growth of ice crystals, and its impact on the microstructure and quality characteristics of F&V, as well as their proposed mathematical models. It is concluded that new technologies combined with freezing have a positive and promising effect on process optimization, since their application can minimize the negative effects of traditional freezing methods.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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