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

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 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 …

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 …

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 can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Abstract Development of various novel thermal and nonthermal techniques has shown
potential applications in meat processing and preservation. Consumer's demand of meat …

Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

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 …

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 …