In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …

In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to− 20° C
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …

Freezing represents a preservation process for food where the product temperature is
decreased to a temperature range resulting in the formation of ice crystals within the product …

Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …

Studies of ice recrystallization in frozen stored bovine meat were performed at− 5°,− 10°,−
15°, and− 20° C over a 5‐month period. A histological technique of isothermal freeze …

Preservation of meat through freezing entails the use of low temperatures to extend a
product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration …

The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …

Background: Freezing is one of the most common methods for preserving meat and meat
products. Ice crystals are a key factor in the quality of frozen meat and meat products …

The freezing rate determines the ice crystal size distribution and morphology. Ice crystal
characteristics may have a direct impact on the microstructure of food products, providing …

Temperature fluctuations produced during storage and transport of frozen food lead to
activation of the recrystallization processes, causing enlargement of the ice crystals and …