Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Freezing is one of the most effective and widely used preservation methods in the food
industry. Freezing process means that the temperature of foods is reduced until the microbial …

This article reviews the recent developments in novel freezing and thawing technologies
applied to foods. These novel technologies improve the quality of frozen and thawed foods …

Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …

Freezing is an effective way of food preservation. However, traditional freezing methods
have the disadvantages of low freezing efficiency and generation of large ice crystals …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Freezing is an effective technique to prolong the storage life of food. However, the freeze‐
thaw process also brings challenges to the quality of food, such as mechanical damage and …

The effects of thawing frozen meats using physical field-based methods and traditional
thawing methods on frozen meat were examined is a critical analysis of relevant literature …

During radio frequency (RF) thawing—tempering (defrosting) of frozen food products, some
regions, mostly along the corners and edges, heat—thaw first due to the strong interaction of …