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 …

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 …

Freezing plays an important role in food preservation and the emergence of rapid freezing
technologies can be highly beneficial to the food industry. This paper reviews some novel …

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 …

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 …

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 is the most popular and widely used food preservation method of the modern
times. The freezing process of food matrices is related to their high water content and its …

Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …

Osmotic dehydration (OD) is a process of soaking products in an aqueous solution
containing salt or sugar, which is normally applied to fruits and vegetables. The combination …